| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons canola oil
- 4 cloves garlic, finely chopped
- 2 small yellow onions, cut into small dice
- 1 poblano pepper, ribs and seeds removed, cut into medium dice
- 1/4 cup chili powder
- 3/4 to 1 cup heavy cream
- 1/2 cup chicken stock, plus more if needed
- One 15-ounce can hominy, drained and rinsed
- 2 pounds smoked chicken thighs, shredded (can also be grilled if you don’t have a smoker)
- One 15-ounce can white beans, drained and rinsed
- 1/4 cup masa harina, plus more if needed
- Kosher salt
- Serving suggestions: shredded fontina cheese, tortilla chips, sour cream and lime wedges
Instructions
- Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
- To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
- Serve with fontina cheese, tortilla chips, sour cream and lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 685 |
| Total Fat | 45 g |
| Saturated Fat | 16 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 34 g |
| Cholesterol | 196 mg |
| Sodium | 945 mg |
Reviews
This recipe is ok, but 1/4 cup of chili powder is way too much! I think 1-2T is more appropriate, unless you love spice! I also used closer to 2C of chicken stock
Love it. So easy and delicious
I have made this recipe several times, and it’s always a winner. My husband is always smoking meat, and this is a perfect use of my leftover smoked chicken. My super finicky kids love this recipe.