One Pot White Chicken Chili

One Pot White Chicken Chili

Yields: 3 to 4 servings

• 1 lb pasture-raised ground chicken
• 1 poblano or jalapeno Pepper, finely diced
• 1 small red onion, diced
• ¼ cup canned green chiles, diced
• 3 cups chicken stock
• 1 can (14-oz) cannellini beans, rinsed and drained
• 1 can (14-oz) white hominy, rinsed and drained
• ½ cup cream cheese or Neufchatel cheese, cut into large chunks
• 1 lime, halved
• 2 Tbsp fresh cilantro, plus more for garnish

Spice Blend

• 2 Tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp white pepper
• ½ tsp ground coriander
• ½ tsp dried oregano

Garnishes: Shredded cheddar cheese, tortilla chips, fresh cilantro leaves, lime, radishes, hot sauce

Brown the chicken. In a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the ground chicken and season with salt and pepper. Cook, breaking the meat up with your spoon, until the chicken is cooked through and browned, about 5 to 10 minutes. Transfer the cooked chicken to a bowl leaving any browned bits (or fond) in the pot.

Start the chili. Add 1 to 2 tablespoons of olive oil to the pot of browned bits (depending on how dry the pot is); heat on medium-high until hot. Add onion and pepper; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the green chiles and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Stir in chicken stock, scraping to release any browned bits stuck to the bottom of the pot. Heat mixture just to a boil and simmer for 8 to 10 minutes to let flavors meld.

Add the beans, hominy and cheese. While chili simmers, place half of the drained beans into a bowl. Using a fork, mash the beans. (Alternatively, you could also use a food processor.) Add the mashed beans, remaining whole beans, hominy and cream cheese to the pot; season with salt and pepper. Cook, stirring frequently, until thoroughly combined and heated through, about 5 to 7 minutes.

Finish the chili and serve. Stir the browned chicken, the juice of one lime and fresh cilantro leaves into the pot of chili; season with salt and pepper. Cook, stirring occasionally, until thoroughly heated through. Remove from heat. Taste, then season with salt and pepper. Serve with your preferred garnishes and top just before eating.