215 ounce cans cannellini beans, drained and rinsed
15ouncecan white hominydrained and rinsed
fresh lime wedges
your favorite hot sauceI love Tabasco
In a large heavy pot, add the oil and heat on medium-high heat. Add the diced chicken and cook for about 10 minutes, stirring frequently. Remove the chicken with a slotted spoon and set aside on a dish.
Add the onion, celery and jalapeño to the pot. Cook until the onion softens then add the garlic, bay leaf, cumin, oregano,cayenne and coriander. Give it all a stir for about 30 seconds or so, then add back the chicken pieces along with the chicken broth, cannellini beans and hominy. Bring to a light simmer and cook over low heat for 30 to 35 minutes.
Serve with a squeeze of fresh lime, some avocado cubes, fresh cilantro leaves and a dollop of sour cream.
You can use chicken breast if you'd rather, but I find the darker thigh meat to be so much more tender.Look for canned hominy in the same section as the canned beans. If you have trouble finding it, try using white corn kernels instead.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com