Martha Stewart Chicken Chili Hominy Recipe

I did not realize this was a white chicken chili until I looked at the ingredient list. Martha Stewart’s Chicken Chili with Hominy is a white bean chicken chili made with boneless chicken thighs, white navy beans, hominy, poblano chile, onion, garlic, and chicken broth, simmered until thick and tender in about an hour.

This chicken chili recipe is one of Martha Stewart’s best white chicken chili recipes for fall and winter when you want something warm in a bowl that gets better the next day. I make this when the weather turns cold and I want a pot of something on the stove that fills the house with a good smell without me standing over it all afternoon.

Try More Soup Recipes:

• Chicken Soup
• Chicken Noodle Soup
• Chicken And Dumplings

Why You Will Love This Chicken Chili:

• White chili without the fuss: No roasting peppers, no soaking dried beans, no blending anything. Open the cans, brown the chicken, and simmer. I have made white chicken chili recipes that took 3 hours and this one tastes just as good in one.
• Dark meat stays tender: Martha uses thighs instead of breast and the difference in a simmered dish is everything. Breast dries out after 25 minutes. Thighs get more tender the longer they cook. I stopped using breast in chili after making this.
• The hominy garnish is smart: Martha holds back half a cup of hominy and puts it on top of each bowl instead of cooking it into the chili. You get the soft, thick chili underneath and firm, chewy hominy on top. That texture contrast is the thing that makes people ask what is in it.

Chicken Chili With Hominy Ingredients

• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium poblano chile, diced
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 cans (15 ounces each) white navy beans, drained and rinsed
• 1 can (15 ounces) hominy, drained
• Coarse salt and ground pepper
• Fresh cilantro, for garnish (optional)
• Jalapeno-pepper sauce, such as green Tabasco, for serving (optional)

How To Make Martha Stewart Chicken Chili With Hominy

1. Brown the chicken: Heat the oil in a large pot over medium-high. Brown the chicken thighs until golden, 3 to 4 minutes per side. Move to a plate.
2. Cook the aromatics: Turn the heat to medium. Add the onion, garlic, and poblano chile. Cook, stirring often, until the onion softens, 3 to 4 minutes.
3. Simmer the chili: Cut the browned chicken into 1/2-inch strips. Add the chicken, broth, and beans to the pot. Bring to a boil, then turn it down to a steady simmer. Cook until the chicken is very tender and the chili has thickened, 25 to 30 minutes.
4. Add hominy and serve: Set aside 1/2 cup of hominy for garnish. Stir the rest into the chili. Season with salt and pepper. Ladle into bowls and top each one with the reserved hominy, cilantro, and a drizzle of jalapeno sauce if you want.

Recipe Tips

• Brown the chicken whole, then cut: Martha browns the thighs first and then cuts them into strips. You get the golden crust from browning and the strips hold together better in the broth. I tried cutting them first once and the small pieces stuck to the pot.
• Use poblano, not jalapeno: The poblano is mild and adds a deep pepper flavor without making the chili hot. If you want heat, that is what the green Tabasco at the end is for. I like being able to control the spice at the table.
• Save that hominy for garnish: Martha reserves 1/2 cup and puts it on top at the end. It sounds like a small thing but the firm hominy on top of the soft chili is the best part of every bowl. I tried stirring it all in once and missed the crunch.
• This is better the next day: Martha says so in the recipe and I agree. The beans break down a little overnight and the broth thickens on its own. I always make this the day before I want to eat it.

What Hominy Actually Is

I did not know what hominy was the first time I saw this recipe and I almost skipped it because I could not picture what I was cooking. Hominy is dried corn kernels that have been soaked in a lime solution. They puff up and get chewy and starchy, bigger than regular corn and with a completely different texture.

• You find it canned in the same aisle as the beans. It looks like giant white corn kernels. No prep needed, just drain it like you would a can of beans.
• The flavor is mild and a little earthy. It does not taste like corn on the cob. It tastes more like a cross between corn and a potato. In this chili it soaks up the broth and adds body without making it heavy.

If you have never cooked with hominy before, this is a good recipe to start with because Martha uses it simply and you can taste what it actually does. It is the ingredient that makes this more interesting than a regular chicken soup.

What Goes Well With This Chili

A thick slice of cornbread is the only side this needs. I drop it right into the bowl and let it soak up the broth. Corn plus corn plus corn and I am not sorry about it.

I tried rice on the side once and it was too much starch with the beans and hominy already in the pot. Warm bread works if you do not have cornbread but keep it simple.

How To Store Leftovers

Martha says it is better reheated the next day and she is not exaggerating. The beans break down a little, the broth gets thicker, and the whole thing tastes like it simmered for twice as long. Keep it in the pot or a container for up to 4 days.

I freeze this in single-serve containers and pull one out for lunch on cold days. It is the best frozen meal I have ever made myself. Thaw overnight in the fridge and reheat on the stove. The hominy gets a little softer after freezing but everything else holds up perfectly.

FAQs

• Is this a white chicken chili? Yes. White beans, chicken broth, no tomatoes. That is what makes it a white chili. Martha does not call it that but it fits the description exactly. If you are searching for a white chicken chili recipe this is one of the best I have made.
• Can I use chicken breast instead of thighs? You can but the chicken will be drier. Thighs stay tender and juicy after 30 minutes of simmering. Breast starts to get stringy. Martha says dark meat on purpose and I would listen to her on this one.
• What is a poblano chile? A large, dark green pepper that is mild and slightly sweet. It is not spicy like a jalapeno. You find them next to the bell peppers at most grocery stores. If you cannot find one, a green bell pepper works as a swap but you lose a little depth.
• Can I make this spicier? Martha says drizzle green Tabasco on top at the table. You can also add diced jalapeno with the poblano for more heat in the chili itself. Her cook’s note says you can swap the chicken for hot chicken sausage if you want it really spicy.

More Soup Recipes:

• Chicken Rice Soup
• Corn Chowder
• Tomato Soup

Nutrition Facts

(1 serving, serves 4)

• Calories: 470
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 700mg
• Total Carbohydrates: 55g
• Protein: 35g