Tuesday, October 12, 2004

Escaped Chili Recipe

2 or 3 cans of hominy, drained (I think 15 oz.)
2 cans of cannelini beans, drained and rinsed (I think 13 oz.)
3 or 4 chicken thighs
16 to 32 oz. chicken broth
olive oil
1 onion, chopped
2+ cloves garlic, chopped
1 tsp cumin
1 tsp ground coriander
1 tbsp chili powder

On the side:
1 lime, cut into wedges
1 onion, chopped
2 tomatillos, chopped
leaves from 20 sprigs of coriander, chopped

Brown chicken thighs on medium high in olive oil. Remove chicken from pan and drain off most the fat. Chop chicken into bite-size pieces. Saute onion, garlic, and spices in olive oil. Deglaze pan with chicken broth. Add chicken and beans and bring to boil, then simmer for 30 minutes. Add hominy and cook another 10 minutes. Serve with lime slices and chopped onions, tomatillos, and cilantro.

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