I sketched this out because it sounded like it might work. The result was a gasless, creamy, tasty chili flavored chicken stew that was very easy to make. The hominy replaces the beans and has a firmer bite than a typical chili bean. It also adds a corn flavor to the chili that works well with the cumin in the chili powder.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cans (4 oz. each) chopped green chilis (do not drain)
- 3 tablespoons general purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (12 oz.) can evaporated milk
- 3 cups chopped cooked chicken. I used sous vide chicken legs because they are cheap and taste good. I season them with chili powder and salt and use the liquid from the bag for some of the chicken broth. You could also used chicken breasts.
- 3 (15 ounce) cans white hominy, drained
- 1 Tablespoon Salt minus any you used to cook the chicken or any in the chicken broth.
- 2 teaspoons chili powder (more or less to taste)
- 2 teaspoons of black pepperchili powder to taste
- 1 cup Monterey Jack cheese (grated)
- Sautee the onion in the vegetable oil the onions start to become translucent.
- Add the green chilis.
- Stir in the flour and cook for 3 minutes before proceeding.
- Mix in the chicken broth, sour cream, evaporated milk, chicken and hominy.
- Add the salt, pepper and chili powder (Chili powder varies in piquancy (spiciness). Add it gradually to taste).
- Continue to simmer (do not boil) for at least 15 minutes, stirring occasionally.
- Remove from heat and stir in cheese until melted.