White Chicken Chili

Ah yes! Another post about food! But 'tis the season to eat, drink, and be merry and, by gum, I plan to do all three!

At the risk of repeating myself I have to say this stuff is gooo-oood! My sister-in-law, Tammey, introduced me to white chili a couple of years ago and, well, it had me at hello. Our "go to" recipe comes from Cook's Country magazine, and we pretty much follow it verbatim except for substituting chicken breasts for the thighs. I have an extremely low tolerance for dark meat chicken. We also leave out the fresh cilantro which I have an even lower tolerance for after having a job that required me to chop mountains of the stuff. One whiff of cilantro and I'm on the floor in a fetal position sucking my thumb. Luckily I don't have the same reaction to the dried, flakey variety so we use that instead. Now, this recipe has a secret ingredient that really sets it apart from any other recipe we tried: a can of white hominy, drained, rinsed, and pureed. It smells gross (oh ye of the sensitive nose) and pureed beans look exactly how you'd think they'd look (ick!), but it really does add a lot of flavor and helps to thicken the chili. Plus it's easy to deal with the hominy when the recipe also includes this:

Four chopped jalapenos! Hoo doggie! These bad boys should come with a warning label: Do not touch any part of your body for 24 hours after handling! No amount of hand washing seems to help, either. You just have to let it wear off.

Anyhoosie, if you're tired of the same ol' same ol' and want to mix it up a bit, give this white chicken chili a try! The recipe can be found online right here:

White Chicken Chili

Enjoy!