Recipe courtesy of Cate Meade
Prep time: 15 minutes
Cook time: 4 hours
Servings: 8
2 tablespoons olive or avocado oil
2 medium yellow onions, diced
1 1/4 pounds boneless, skinless chicken breast
1 packet of white chili seasoning
1 cup Holland House White Cooking Wine
1 jar (16 ounces) chunky salsa verde
4 cups unsalted vegetable stock
1 can (16 ounces) cannellini beans, drained and rinsed
1 large poblano or green pepper, diced
1 bag (10 ounces) frozen fire-roasted corn
1 can (29 ounces) white hominy, drained and rinsed
3 tablespoons cornmeal (optional)
Toppings recommendations: Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos
Instructions:
1. Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.
2. Add cooking wine, salsa verde and chicken stock.
3. Cover and cook 3 hours.
4. Remove chicken and allow to rest, covered, for 15 minutes before shredding.
5. Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.
6. Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.
