White Chicken Chili
From Slow Cooker Revolution by America's Test Kitchen
Recipe and photographs courtesy of America's Test Kitchen ©2011.
- Total Cooking Time: 4 to 6 Hours on Low
- Servings: 6 to 8.
Why This Recipe Works -- from the Editors at America's Test Kitchen:
"To achieve a great white chicken chili in the slow cooker, we needed to build flavor every step of the way. We started by choosing bone-in chicken thighs to ensure our chili had big chicken flavor. Sautéing the aromatics—including four jalapeño chiles—and spices together in the skillet also added a richer, deeper flavor, plus deglazing the pan ensured all the rich browned bits we developed ended up in the slow cooker. For convenience we used canned hominy and white beans, puréeing the hominy with broth to give the chili an appealing texture and a nice base of corn flavor. Serve with your favorite chili garnishes."
- 3 cups low-sodium chicken broth
- 1 (15-ounce) can white or yellow hominy, drained and rinsed
- 2 tablespoons vegetable oil
- 2 onions, minced
- 4 jalapeño chiles, stemmed, seeded, and minced
- 6 garlic cloves, minced
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 3 pounds bone-in chicken thighs, skin removed, trimmed
- Salt and pepper
- 2 tablespoons minced jarred pickled jalapeño chiles
- 1/4 cup minced fresh cilantro
- 2 avocados, pitted and cut into 1/2-inch pieces
- Purée 2 cups broth and hominy in blender until smooth, about 1 minute; transfer to slow cooker.
- Heat oil in 12 inch skillet over medium-high heat until shimmering. Add onions, jalapeños, garlic, cumin, and coriander and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in remaining 1 cup broth, scraping up any browned bits; transfer to slow cooker.
- Stir beans into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces, discarding bones. Let chili settle for 5 minutes, then remove fat from surface using large spoon.
- Stir in shredded chicken and pickled jalapeños and let sit until heated though, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with avocado.