Monday, June 20, 2011

In Progress: Navy Bean and Chicken Chili

I'm way behind on posts, so this one isn't going to be very chatty. We had to adopt this recipe for dried beans. It came out a tad soupy, but very delicious, especially since we amped up the amount of jarred jalapenos and the garlic. In future iterations - and there will be future iterations, since this is flavorful and filling -  we'll start decreasing the liquid a cup at a time and fiddle a bit with the cooking/what to add when times (beans were perfect but chicken got a tad stringy) and see where the sweet spot is. Below, our riff on the Slow Cooker Revolution original.

  • 4 c chicken stock
  • 2 c beef stock
  • 1 15-o. can hominy, drained and rinsed
  • 2 T vegetable oil
  • 2 onions, minced
  • 4 jalapeno chiles, stemmed, seeded and minced
  • 8 garlic cloves, minced
  • 4 t ground cumin
  • 2 t ground coriander
  • 1 lb. dried navy beans
  • 3 lbs. chicken thighs, skin removed if you want
  • salt and pepper
  • 4 T minced, pickled jarred jalapeno chiles, plus more for garnish
  • 1/4 c fresh cilantro, minced
  • 2 avocados, pitted and cut into 1 in. pieces

In a blender, puree the hominy and 2 cups of stock till smooth, about 1 min. Pour into slow cooker.

In a large skillet, heat oil over medium-high heat until shimmering. Add onions, garlic, fresh jalapenos, cumin and coriander. Cook till the vegetables are softened and somewhat browned, 8-12 min. Stir in 1 cup stock, scraping any browned bits. Pour mixture into slow cooker.

Add beans to slow cooker. Season chicken with salt and pepper and add to slow cooker. Cover and cook till beans are tender, about 5 hours on high.

Remove chicken from slow cooker. Let cool a bit, then shred into bite-size pieces. Discard the bones and return the meat to the slow cooker.

Stir in pickled jalapenos, then let sit till heated through, about 5 min. Stir in cilantro, season with salt and pepper to taste, then serve, garnishing with avocado bits.

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