A hearty white chile loaded with green chiles, corn, hominy, and shredded rotisserie chicken. The spice blend is layered with cumin, coriander, and a touch of red chimayo pepper from a roadside store in New Mexico. Finished with lime and a mountain of cilantro.
Ingredients
Spices
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- A few shakes of ground black pepper
- ⅛ tsp cayenne (optional)
- 1 tsp red chimayo pepper
- ½ tsp green chile powder
Everything Else
- 2 tablespoons olive or avocado oil
- 1 tablespoon butter
- 1 large yellow onion, chopped
- 1 poblano or jalapeño pepper
- 8 cloves garlic, roughly chopped
- 1 (15 oz) can sweet corn
- 1 (25 oz) can white hominy
- 1 can mild green chiles
- 1 full rotisserie chicken, picked and chopped
- 64 oz (8 cups) chicken stock
- 2 limes
- 1 bushel of fresh cilantro
- Shredded cheese, avocado slices, and chopped green onions for topping
Let’s make it
Chop the onions, pepper, and garlic and set aside. Drain the hominy and corn. Mix the spices into a small bowl. Pick the chicken and chop the cilantro. Squeeze the limes into a small bowl.
Sauté the onions for 10 minutes with butter and avocado oil. Add the garlic, green chiles, and pepper for another 5 minutes, then add the spice mix and stir. Add the hominy and corn for 2 minutes, then add the chicken for another 2 minutes. Stir constantly to incorporate the spices.
Add the broth and bring to a boil before turning down to low for 30 minutes. Stir every 5 minutes and add salt to taste. Add the lime juice and 3/4 of the cilantro.
Serve immediately with sour cream, green onions, tortilla chips and/or garlic bread.
