CROCKPOT WHITE CHICKEN CHILI

This is a definite crowd-pleaser in our home. You can find hominy in the Hispanic foods section of your grocery store. From America's Test Kitchen Slow Cooker Revolution.

serves 6 to 8

3 cups low-sodium chicken broth
1 (15-ounce) can white or yellow hominy, drained and rinsed
2 Tb. vegetable oil (or reasonable substitute)
2 onions, minced
4 jalapeño chiles, stemmed, seeded, and minced (use less if you are sensitive to spice)
6 garlic cloves, minced
4 tsp. ground cumin
2 tsp. ground coriander
3 (15-ounce) cans cannellini beans, drained and rinsed
3 pounds bone-in chicken thighs, skin removed, trimmed of excess fat
Salt and pepper
2 Tb. minced jarred pickled jalapeño chiles (we prefer to use canned green chiles)
1/4 cup minced fresh cilantro
2 avocados, pitted and cut into 1/2-inch pieces

Puree 2 cups broth and hominy in blender until smooth, about 1 minute; transfer to slow cooker.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, jalapeños  garlic, cumin, and coriander and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in remaining 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir beans into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces, discarding bones. Let chili settle for 5 minutes, then remove fat from surface using large spoon.

Stir in shredded chicken and pickled jalapeños and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with avocado.