Ingredients Meat & Poultry Chicken Chicken Thighs Chicken Chili with Hominy Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 27, 2020 Rate PRINT Share Close Prep Time: 15 mins Total Time: 1 hr Servings: 4 This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender. Cook Mode (Keep screen awake) 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) Directions In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside. Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes. Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes. Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired. Cook's Notes If you like your chili spicy, substitute hot chicken sausage for the dark chicken meat. Originally appeared: Everyday Food, January/February 2004 Rate It PRINT