Rotisserie Chicken Chili With Hominy and Chiles


  • 2 store-bought roast chickens, meat picked from bones and
  • 2 quarts chicken broth
  • 6 tablespoons vegetable oil
  • ¼ cup ground cumin
  • 4 teaspoons dried oregano
  • ½ teaspoon cayenne pepper
  • 2 large onions, cut into medium dice
  • + 4 more ingredients
    • 2 (4 ounce) jars diced mild green chiles
    • 2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great Northern
    • 6 medium garlic cloves, minced
    • 2 cups frozen corn, preferably shoepeg

1. Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones. 2. Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about...

View full recipe at SpringPad


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