Creamy Chicken Chili w/ Heirloom Posole & Yellow Eye Beans

Here’s anoth­er super sim­ple recipe that allows you to get din­ner on the table when every­thing around you, your sched­ule, your list of to-do’s and even your pantry are try­ing to con­vince you oth­er­wise. Oh — and these fla­vors will knock your socks off (thanks to 3 unex­pect­ed and a short list of essen­tial sea­son­ings).Let’s start off by talk­ing about the first 4 ingre­di­ents that inspired this meal ::

For those of you not famil­iar with posole, it’s dried hulled corn (hominy) and is the back­bone of Mex­i­can soups and stews. It real­ly adds an awe­some fla­vor and tex­ture to a slow-cooked meal. Thanks to the red col­or of this posole, my chili turned an amaz­ing deep, dark choco­late brown col­or.

If you don’t have yel­low eye beans or red posole, navy beans and dried hominy will per­fect­ly sub­sti­tute.

In a large dutch oven, com­bine the fol­low­ing:

  • ½ pound yel­low eye beans
  • ½ pound dried posole
  • ½ yel­low onion, diced
  • 2 large gar­lic cloves, rough­ly chopped
  • 3 T fired roast­ed, chopped green chiles
  • 16 oz sal­sa verde
  • 3 T tamari

That’s right — I said tamari. Tamari is a close cousin to soy sauce — but I think it has a rich­er, more robust fla­vor ((if you don’t have tamari, sub soy sauce). Most tamari is gluten-free, but I have recent­ly noticed that not all tamari is GF so be sure to check the label if you are G-sen­si­tive. Okay — why tamari? It adds a savory, back­ground fla­vor that both helps to devel­op the oth­er fla­vors in this chili and adds a depth of fla­vor — help­ing to hit that 5th basic taste, uma­mi (aka savory).

Into the pot next:

  • 1 stalk of chopped cel­ery
  • 3 T BBQ sauce (adds a hint of smoky sweet­ness)
  • 8–10 fin­ger­ling pota­toes

  • chopped cilantro
  • beer
  • chick­en boul­lion
  • corn­starch 

Now for the spices & sea­son­ings…

  • 3 T green chili pow­der
  • 2 T cumin
  • 2 T Mex­i­can oregano
  • 1 t salt
  • 1 t black pep­per

Top it off with water (approx­i­mate­ly 8 cups depend­ing on the size of your pot) and place in a 350° oven for 6–7 hours. Folks it took me longer to type this out than it actu­al­ly did to assem­ble this pot of ingre­di­ents. In under 15 min­utes this beast was in the oven and I was on to my list of to-do’s — feel­ing all kinds good about the fact that the “what to-do for din­ner” ques­tion could be checked off the list.

Once cook­ing time is com­plete, add chopped rotis­serie chick­en and 1–2 c heavy cream (the cream is option­al but wow is it yum­my!). Taste and add addi­tion­al s & p as need­ed.

Stir to com­bine and return to the oven for 30 min­utes to heat through and allow fla­vors to ful­ly com­bine.

Top with a lit­tle fresh pico — 

a sprin­kle of jack cheese and a dol­lop of sour cream.

This hearty chili is fla­vor-packed, slight­ly spicy thanks to the sal­sa verde and mild green chili pow­der and has lay­ers of fla­vor that makes this taste like it came out of a 5 star kitchen. All thanks to my secret ingre­di­ents (tamari, BBQ, a good qual­i­ty pale ale and some fresh spices straight from New Mex­i­co). The hominy and beans com­bine to make a super sat­is­fy­ing bowl of down home com­fort food. All ready for your din­ner table on even the busiest of days! Who­ev­er said fast, home cooked, com­fort food wasn’t pos­si­ble nev­er tried my no-peek cook­ing! #life­saver

Creamy Chick­en Chili w/ Heir­loom Posole & Yel­low Eye Beans
Serves 12
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Prep Time
15 min
Cook Time
7 hr
Prep Time
15 min
Cook Time
7 hr
Ingre­di­ents
  1. ½ pound yel­low eye beans
  2. ½ pound dried posole
  3. ½ yel­low onion, diced
  4. 2 large gar­lic cloves, rough­ly chopped
  5. 3 T fired roast­ed, chopped green chiles
  6. 16 oz sal­sa verde
  7. 3 T tamari
  8. 1 stalk of chopped cel­ery
  9. 3 T BBQ sauce (adds a hint of smoky sweet­ness)
  10. 8–10 fin­ger­ling pota­toes
  11. 1 c chopped cilantro
  12. 12 oz can of pale ale
  13. approx 8 c water
  14. 2 t chick­en boul­lion
  15. 3 T corn­starch
  16. 3 T green chili pow­der
  17. 2 T cumin
  18. 2 T Mex­i­can oregano
  19. 1 t salt
  20. 1 t black pep­per
  21. 1 c cream or half & half
  22. 3 c chopped rotis­serie chick­en
  23. sour cream (for gar­nish)
  24. fresh pico (for gar­nish)
  25. 1 c shred­ded Mon­terey Jack cheese (for gar­nish)
Instruc­tions
  1. Pre­heat oven to 350°. In a large (7–9 qt) dutch oven, com­bine all ingre­di­ents EXCEPT water, cream and gar­nish­es. Stir to com­bine. Fill pot with water up to 2″ from the top, stir.
  2. Cov­er and place into oven for 6 hours.
  3. Remove from oven, stir and sea­son to taste, add cream & chick­en, cov­er and return to oven for an addi­tion­al 30 min. to hour of cook­ing time.
  4. To serve, gar­nish with sour cream, pico and a sprin­kling of shred­ded Mon­terey Jack cheese.
  5. Serves 12
Adapt­ed from Food for a Year
Adapt­ed from Food for a Year
Food for a Year: https://foodforayear.com/

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