Dad’s Green Chili

Way back in 2004 (10 years!!!),  I began following Bill Philips and Body for Life.  I was learning that healthy didn’t need to mean nasty and dry and boring.  This amazing recipe, from the Eating for Life Cookbook, is a family favorite and perfect for the cool days of fall and winter.  Barry doesn’t like hominy so I always separate the soup base prior to adding the hominy and add pinto beans instead.

Dad’s Green Chili

  • 8 c chicken broth
  • 1 onion finely chopped
  • 2 lbs chicken breast
  • 2 packages Knorr roasted chicken gravy mix
  • 21 ounces mild green diced green chili
  • 6 cloves garlic minced
  • 1/2 c fresh cilantro chopped
  • 1/2 tsp cumin
  • 2 jalapenos seeded and chopped
  • 28 oz drained white hominy
  • Flour tortillas
  • 1 tomato diced
  • 1/2 cup sour cream

Directions:  In a large pot combine broth, chicken and onion. Heat to boiling reduce to low and simmer 20 minutes or until  chicken is done. Remove chicken to cool. Use whisk to blend gravy mix into broth. Add chili, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over med. Heat then reduce heat to low. Shred the chicken, add back to broth, cover and simmer for 40 minutes. Serve with tomato, sour cream and flour tortillas if desired.


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