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.
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
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.
