This is an excellent slow-cooker recipe – let it go and you have a great meal in 4 hours! The texture and taste of this chili are really nice, hearty and flavorful. If you shy away from spicy chili this is a great dish for you – it is rich and hearty but with a mild and creamy flavor, no major spicy notes. Serve with ripe avocado and lime for squeezing.
- 3 (15oz.) cans cannellini beans, drained & rinsed
- 1 (29 oz.) can white hominy, drained & rinsed
- 3 cups low-sodium chicken broth
- 6 skin-on chicken thighs, bone-in (about 3 pds)
- Vegetable oil
- 2 onions, minced
- 4 jalapeno chiles, seeded & chopped fine
- 6 garlic cloves, minced
- 5 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tbsp. drained jarred picked jalapenos, minced
- Fresh cilantro, about 1/4 cup chopped
- Avocado, diced
- Puree 1 can of the beans, the hominy, broth, and few dashes salt in a blender until completely smooth. Pour the pureed mixture into a slow cooker.
- Pat the chicken dry and season with S/P. Heat a dash of oil in a large skillet over medium-high heat until just smoking. Cook the thighs, skin side down, until the skin is well-browned and the fat has rendered, about 5 minutes. Remove and discard the skin, then add the skinned thighs to the slow cooker.
- Pour off all put about 2 tbsp. of the fat from the skillet. Add the onions, jalapenos, and a dash of salt and cook until the vegetables are tender and golden brown, about 8 minutes.
- Add the garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of the onion mixture to the slow cooker; reserve the remaining mixture in the refrigerator.
- Add the remaining 2 cups beans to the slow cooker. Cover and cook on low until the chicken is tender, about 4 hours. Transfer the chicken to a bowl. When cook enough to handle, discard the bones and shred the chicken into bite-size pieces. Stir in the fresh cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into the slow cooker and let warm. Serve with diced avocado and lime.
Recipe Source: America’s Test Kitchen
Time: 5 hours