This delicious recipe is so easy and fast that you’ll surprise everyone you make it for, and you might even surprise yourself. The key ingredient is hominy, which is a dried maize mote, or in plain English, a dried corn kernel that has been treated with a salt-based solution and the hull removed. Got it?
Anyways, it has a great nutty flavor and adds a different texture to the chili. I also like to use coconut milk for a unique flavor, its creaminess, and makes this recipe dairy free! This recipe is also very economical and can serve 6-8 people for around $10!
You’ll need:
- 1 roasted chicken deboned and shredded
- 1 large can or 2 cans of hominy
- 1 large can or 2 cans of chickpeas
- 3 cans of white beans (navy, cannellini, etc…)
- 1 cup of cilantro cooking base
- 1 small can of green chilis
- 1 can of coconut milk
- 1-2 cups of chicken stock
- 1 medium onion diced
- 2-3 garlic cloves diced
- 2 tsp – garlic powder
- 2 tsp – Salt & Pepper to taste
- Sour cream (optional to keep it dairy free)
- Fresh cilantro chopped
- hot sauce to taste
- 10 minutes prep
- 20 minutes cooking
- Serves 6-8
Step 1: Cans, cans, and more cans
- Sautee the onion and garlic in the pot with a Tbsp of olive oil
- Open up all of the cans of beans and hominy
- Drain most of the liquid
- Add the beans to the pot and set it to medium heat
- Add chicken stock
- Add green chilis
- Add cilantro cooking base
- Add coconut milk
- Stir well and stir occasionally
Step 2: Chicken goes in
- Debone the chicken
- Shred the meat
- Add the chicken to the pot
- Add garlic powder, salt, & pepper to taste
- Stir well and stir occasionally
Step 3: Spice it up!
- Add hot sauce
- Wait a sec! Not everyone likes it hot you say?
- Don’t fret, just remove their portions to a new pot and then spice up the rest!
- Get some Chipolte Ale?!? Yes, and it’s tasty
Step 4: Serve it up
- The consistency should be thick, it’s chili not soup
- If it’s too thick add some chicken broth, water, or milk
- If it’s too thin, keep the heat on for a few more minutes to let the liquid cook down
- Ladle into bowls
- Add a dollop of sour cream
- Add a few pinches of fresh cilantro
- Serve with oyster crackers or fresh bread
- Enjoy, and even have leftovers for your kid’s lunch
Another great recipe Nathan!! Surprisingly easy and delicious! The coconut milk was nice and creamy!! I notice you always do garlic and garlic powder…any special reason? Thanks for the recipes and keep them coming!!
Because you can’t have too much garlic? Actually, it adds extra flavor to the broth in addition to the minced garlic.
Amber, you can find it alongside the S. American products at Wegmans. It was the first time I’ve tried it and it was so good. If you can’t find it then try dried cilantro.
Nathan, looks and sounds great. I’m intrigued by the coconut milk-don’t think I’ve had coconut and green chile together, but I’ll try it!
Now, tell me about cilantro cooking base, I’ve not heard of this.
As always, thanks for posting!