Recipe: White Chili (using chicken and hominy)

WHITE CHILI

"Try this tasty, 'lightened up' version of traditional chili that's made with milk, chicken and hominy. It's thickened with corn tortillas, which also contribute a rich corn flavor."

6 white corn tortillas
1 tablespoon olive or canola oil, divided use
3/4 pound boneless, skinless chicken breast, trimmed and cut into 3/4-inch chunks
Salt and freshly ground black pepper (to taste)
2 small red bell peppers, seeded and diced
1 large onion, chopped
1 (4 ounce) can chopped green chilies, drained
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14 ounce) can reduced-sodium chicken broth, defatted
2 cups fat free or low fat milk
2 cans (15-ounces each) white hominy, drained and rinsed
1/2 cup chopped fresh cilantro
Lime wedges for garnish

Place a tortilla directly on stovetop burner (gas or electric), set at medium-low, and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas into 1-inch-wide strips and set aside.

Season chicken with salt and pepper. In a deep saute pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.

Add remaining 1/2 tablespoon oil to the pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes.

Add chopped green chilies, garlic, chili powder, cumin, and oregano; cook stirring, until fragrant, about 1 minute.

Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and chicken. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes.

Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish.

TO SERVE:
Stir 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, tortilla strips and lime wedges, if desired. Serve immediately.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Make it Better with Milk - Got Milk?, National Fluid Milk Processor Promotion Board, 1998