Chicken Chili – Randy’s

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)


  1. Sautee the onion in the vegetable oil the onions start to become translucent.
  2. Add the green chilis.
  3. Stir in the flour and cook for 3 minutes before proceeding.
  4. Mix in the chicken broth, sour cream, evaporated milk, chicken and hominy.
  5. Add the salt, pepper and chili powder (Chili powder varies in piquancy (spiciness). Add it gradually to taste).
  6. Continue to simmer (do not boil) for at least 15 minutes, stirring occasionally.
  7. Remove from heat and stir in cheese until melted.

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