Ingredients
Why This Recipe Is So Delicious
Kitchen Tricks
- Let the chili simmer for at least 30 minutes to develop rich, deep flavors.
- Taste and adjust seasoning gradually, especially the salt and chili powder.
Step 1
Place the chicken in a large pot and covering it with water. Bring it to a boil, then lower the heat and let it simmer gently until the chicken is cooked through and no longer pink inside, which should take about 45 minutes to an hour. Once it’s done, take the chicken out and set it aside to cool a bit. Don’t throw away the cooking liquid—you’ll need it later. When the chicken is cool enough to handle, shred it into bite-sized pieces.
Step 2
Combine the shredded chicken, reserved cooking liquid, white beans, hominy, chopped onion, green chiles, minced garlic, cumin, oregano, and chicken bouillon in your slow cooker. Give everything a good stir, cover it, and pop it in the fridge overnight so all those flavors can meld together.
Step 3
The next day, cook the mixture on low for about 4 to 4 and a half hours. When it’s ready, ladle the chili into bowls and sprinkle some Monterey Jack cheese on top for a melty, cheesy finish. Enjoy!
