Chicken and Hominy Chili

AT FIRST I CRINGED WHEN MY HOSTESS IN NASHVILLE said she was serving a more modern, much “healthier” chili that she’d read about in some local newspaper, made not only with chicken instead of beef but with hominy. I’m still not sure that this chili will supplant the more traditional concoction, but I did ask for a second helping, and yes, I did love the innovative, brilliant addition of hominy. When I reproduced the chili at home, I found that the perfect finishing touch was a few shakes of the Tabasco bottle.

MAKES: 6 servings

INGREDIENTS:

• 2 tablespoons corn oil
• 2 pounds chicken thighs
• 1 large onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and chopped
• 2 tablespoons chili powder, or to taste
• 3 cups chicken broth
• 2 (15-ounce) cans navy beans, drained
• 1 (15-ounce) can hominy, drained
• Salt and freshly ground black pepper to taste

INSTRUCTIONS:

1. In a large, heavy pot, heat the corn oil over moderate heat.
2. Add the chicken thighs to the pot and brown them on both sides. Transfer the chicken to a plate.
3. Pour off all but about 1 tablespoon of fat from the pot.
4. Add the chopped onion, chopped green bell pepper, minced garlic, chopped jalapeño chile pepper, and chili powder to the pot. Cook, stirring, until the vegetables are softened, about 3 minutes. Remove the pot from the heat.
5. Remove and discard the skin and bones from the chicken thighs. Cut the chicken meat into small pieces.
6. Add the chicken pieces, chicken broth, and drained navy beans to the pot. Bring the mixture to a boil, then reduce the heat to low and cook until the chicken is very tender and the chili has thickened, for about 30 to 35 minutes.
7. Add the drained hominy, salt, and freshly ground black pepper to the pot. Stir well and cook for about 10 minutes longer.
8. Serve hot.