I found this recipe in the October / November 2018 issue of Cooks Country Magazine (loaded with great fall recipes) and it is a perfect winter comfort dish, that will satisfy any craving for Mexican food. The flavors will remind you of Enchiladas Verdes and Corn Tamales, all brought together in flavorful one-pot stew that’s quick and easy to make.
GREEN CHICKEN CHILI
1 tablespoon vegetable oil
1 onion, chopped
1 poblano (or pasilla) chile, stemmed, seeded, and chopped
¾ teaspoon pepper
½ teaspoon salt
3 garlic cloves, minced
2 teaspoons ground cumin
5 cups chicken broth
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can white or yellow hominy, drained, but do not rinse
1 cup jarred Frontera green salsa
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
½ cup chopped fresh cilantro
1 ½ cups (7½ ounces) all-purpose flour
½ cup (2½ ounces) cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup buttermilk, chilled
8 tablespoons unsalted butter, melted and cooled
For the chili:
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion, poblano, pepper, and salt and cook until vegetables have softened, 5 to 7 minutes. Stir in garlic and cumin and cook until fragrant, about 1 minute.
- Increase heat to medium-high. Stir in broth, beans, hominy, and salsa and bring to boil. Reduce heat to medium-low and simmer, uncovered, until flavors have blended, about 10 minutes.
For the dumplings:
- Meanwhile, whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in large bowl. Stir buttermilk and melted butter together in second bowl until butter forms clumps. Add buttermilk mixture to flour mixture and stir with rubber spatula until incorporated.
- Add chicken and cilantro to chili and stir until incorporated. Using greased ¼-cup dry measuring cup (and using spoon as needed to free dough from cup), drop 8 level scoops of dough around perimeter of pot and 1 level scoop of dough in center, spacing scoops about ½ inch apart.
- Bake, uncovered, until tops of dumplings are golden brown, about 25 minutes. Let cool for 15 minutes before serving.