Chicken and Hominy Chili

Preparation info

  • Difficulty


  • Makes



Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

At first I cringed when my hostess in Nashville said she was serving a more modern, much “healthier” chili that she’d read about in some local newspaper, made not only with chicken instead of beef but with hominy. I’m still not sure that this chili will supplant the more traditional concoction, but I did ask for a second helping, and yes, I did love the innovative, brilliant addition of hominy. When I reproduced the chili at home, I found that the perfect finishing touch was a few shakes of the Tabasco bottle.


  • 2 tablespoons corn oil
  • 2 pounds chicken thighs
  • 1 large onion, chopped
  • ½ green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and chopped
  • 2 tablespoons chili powder, or to taste
  • 3 cups chicken broth
  • Two 15-ounce cans navy beans, drained
  • One 15-ounce can hominy, drained
  • Salt and freshly ground black pepper to taste


In a large, heavy pot, heat the oil over moderate heat, add the chicken, brown on both sides, and transfer to a plate. Pour off all but about 1 tablespoon of fat from the pot, add the onion, bell pepper, garlic, chile pepper, and chili powder, and cook, stirring, till the vegetables are softened, about 3 minutes. Remove from the heat.

Remove and discard the skin and bones of the chicken and cut the meat into small pieces. Add the chicken and the broth and beans to the pot, bring to a boil, reduce the heat to low, and cook till the chicken is very tender and the chili has thickened, 30 to 35 minutes. Add the hominy and salt and pepper, stir well, and cook about 10 minutes longer. Serve hot.