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White Chili
1 large onion, chopped
1 whole red pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup cooked chicken, or turkey, cut in bite-sized pieces
9 ounces green chiles, chopped
2 tablespoons ground cumin
2 teaspoons oregano
1/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce
1/4 teaspoon white pepper
15 ounces chicken broth, 1 can
1 cup cooking sherry
15 canned white hominy, drained
15 ounces canned black-eyed peas, drained
15 ounces canned great northern beans, 1 can
22 ounces canned white corn, drained
4 tablespoons fresh chopped cilantro or parsley
grated jack cheese (optional)
In large pot, saute onion, garlic and red pepper in olive oil until
translucent. Add poultry, chili and seasonings (except for fresh
cilantro/parsley); saute a few more moments.
Mash white northern beans in a food processor with chicken broth.
Transfer mixture to pot and add sherry, drained hominy, drained
corn, and drained black-eyed peas. Stir. Simmer for about an
hour, stirring occasionally., or transfer to crockpot and simmer
for 8 hours on low setting.
Add parsley/cilantro, simmer 5 minutes. Adjust seasonings to taste.
Serve with grated cheese garnish.
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