There's just something about chili. It's easy fairly inexpensive and healthy to boot.
If you've been reading the blog for sometime you'll know I've done several twists on chili from Darn Good Chili to Chipotle Chicken Sweet Potato Pumpkin Ale Chili, it's a mouthful but worth every wonderful bite!
I adapted Tomatillo Hominy Chili from my Chicken Chili Verde . I was looking for something with a little less maintenance and crock-pot friendly.
This chili has a nice twist from traditional with roasted tomatillos and hominy.
When Colt and I were first living together I bought yellow hominy at the store on accident instead of canned corn.
I hadn't realized my mistake until I had opened the cans to find something that looked a little like corn but had a different texture and was much larger.
Needless to say I avoided hominy for the next 15 years until I ordered a Tomatillo Soup from the cafe in Nordstoms. I had no clue at first it was hominy but after further inspection I asked the waiter to confirm these little puffy pieces were white hominy.
Defiantly not what my mind recalled and I am sure it helped being slow cooked in a broth along with other ingredients!
Clean and rinse dried northern beans and soak in a large pot of water overnight.
Toss chopped tomatillos, carrots, onion and jalapenos with olive oil and roast in a 450 degree oven for 15-18 minutes or until lightly brown around the edges.
It should look about like this when ready.
Place soaked and drained beans in a large crock-pot. Add water, chicken or vegetable broth, roasted veggies, garlic, fresh squeezed lime, chicken breast, cumin, chili powder,oregano and hominy..
Cook on low for 10-12 hours until beans are tender to the tooth.
Shred chicken using forks in chili
Taste soup and add sea salt and pepper as needed to taste once beans are tender, if salt is added before hand the beans will never soften.
Add chopped cilantro and garnish with cheese.
Crock-Pot Tomatillo Hominy Chili
Crock-Pot Tomatillo Hominy ChiliPrep time: PT20M
Cook time: PT10H
Total time: PT10H20M
Yield: 5-6 servings
- 1 pound Navy Beans, Cleaned, Rinsed And Soaked Overnight
- 1 pound Tomatillos, Husk Removed And Chopped Into 4ths
- 1 whole Onion, Diced
- 2 whole Jalapenos, Seeds Removed And Diced
- 3 whole Carrots, Diced
- 2 tablespoons Extra Virgin Olive Oil
- 3 cups Water
- 2 cups Chicken Broth Or Vegetable, Good Quality
- 2 whole Chicken Breast, Boneless and Skinless
- 4 cloves Garlic, Minced
- 2 tablespoons Cumin
- 2 tablespoons Chili Powder
- 1 teaspoon Oregano
- 2 whole Limes, Juiced
- 1 can White Hominy, Rinsed And Drained
- 1 bunch Cilantro, Stems Removed And Chopped
- 2 cups Jack Cheese Or Cheese Of Choice, Shredded
- Sea Salt And Pepper To Taste
- Wash, rinse and soak navy beans in water overnight.
- Preheat oven to 450 degrees.
- Combine tomatillos, onion, jalapeno, carrots and olive oil. Toss to coat. Place on a baking sheet and bake for 15-18 minutes until lightly brown around the edges.
- In a large crock-pot add roasted veggies, water, chicken stock, chicken breast, garlic, cumin, chili powder, oregano, lime juice and hominy. Do Not Add Salt until beans are tender!
- Cook on low for 10-12 hours or until beans are tender.
- Shred chicken using two forks and stir into chili. Add chopped cilantro and season to taste with sea salt and pepper.
- Garnish with cheese.