This hearty poblano chicken chili with crunchy hominy is packed with flavor. Chunky pieces of tender chicken, earthy poblano peppers, and white beans are seasoned with a bold blend of garlic, paprika, cumin, coriander, and chili powder. It’s rich, creamy, savory, and deeply comforting. A generous topping of shredded cheese melts right in, while fresh jalapeño slices add a spicy, crisp finish. The crunchy fried hominy adds tons of texture. It’s a one-pot meal that brings warmth, texture, and big flavor to the table.
You can roast the poblanos for this chili first if you want an even smokier flavor to them. I did not roast them, but added a can of diced green chiles in addition to fresh poblanos. The fried hominy used as a topping is a bit like homemade corn nuts and is really addicting and I might just have to make some soon for a snack. Chicken breasts or thighs cut into pieces work great in this chili. Shredded chicken would also work. This chili is rich and creamy, so serve with a salad or veggie on the side.
Also check out my recipes for buffalo chicken chili, turkey chili, or our favorite short rib chili.
Poblano Chicken Chili with Crunchy Hominy
Ingredients
- 2 poblano peppers seeded and diced
- 1 onion diced
- 6 garlic cloves minced
- 1 15oz can white beans
- 2 15oz cans white hominy drained, one in chili, one for frying
- 1 tbsp cornstarch
- 1 bottle blond beer
- 1 tbsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1/2 tbsp crushed red pepper flakes to taste
- 1 tsp ground coriander
- 1 cup sour cream
- 1/4 cup cream
- 4 oz can diced green chilies
- 3 boneless, skinless chicken breasts cut into pieces
- 4 cups chicken stock
- 2 tsp kosher salt to your taste
For serving:
- shredded Monterey jack cheese
- cilantro
- fried hominy
- tobasco
- sliced jalapenos
Instructions
- Heat 2 tbsp oil over medium heat in a large soup pot. Add in the onion, garlic, poblanos and stir. Cook, stirring occasionally until translucent. Add the cut up chicken and continue cooking, stirring once in a while until it is browned a bit.
- Add in all the spices and the beer. Bring to a boil. Reduce heat to a simmer and add in the chicken stock, white beans, 1/2 the hominy and the can of green chilies. Simmer for 30 minutes, tasting and adjusting the salt and seasoning. While it is cooking, make the hominy.
- Dry the hominy with paper towels. Heat 1/4 inch of oil in a skillet over medium high. Toss the hominy with the cornstarch and some salt. Add to the oil and fry, shaking the pan or stirring, until it browns up. Some of the kernels may pop so you can keep a lid or screen nearby. When the hominy is browned and crunchy, drain on paper towels and sprinkle with a bit more salt if needed.
- Whisk the sour cream and cream into the chili and give it a final taste. Dish up into bowls and top with cilantro, jalapeno, cheese and hominy.