- 3 tablespoons extra virgin olive oil
- 6 bone-in chicken thighs (about 1 1/2 pounds)
- Kosher salt
- Black pepper
- 1 sweet yellow onion
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and finely chopped
- 2 jalapeños, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon chipotle chili powder
- 1 tablespoon tomato paste
- 1 28-ounce can crushed San Marzano tomatoes
- 1 14-ounce can kidney beans
- 1 cup lager beer
- 1 14-ounce can hominy, rinsed and drained
- 1/2 cup finely chopped cilantro, sour cream and chopped onions, for serving
How to make this recipe
In a large Dutch oven or saucepot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and pepper. In batches, add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate and set aside. Pour off some of the fat from cooking the chicken and return the pot to medium heat.
Add the remaining 2 tablespoons of olive oil and heat until the oil begins to shimmer in the pan. Add the onions, garlic, red bell pepper and jalapeños and season with salt. Stir in the cumin, oregano, chipotle chili powder and tomato paste until the vegetables are well coated in the seasonings. Return the chicken to the pot and add the crushed tomatoes, beans, beer and hominy. Simmer over moderate heat until chicken is cooked through, about 30 minutes.
Using kitchen tongs, remove the chicken from the pot and let cool slightly. Discard the skin and shred the meat into bite-sized pieces. Place the shredded pieces into the pot, and simmer until the chili thickens slightly with the meat. Taste to adjust seasoning with salt and pepper.
To serve, ladle the soup into warmed individual bowls, and serve with sour cream, chopped onions and cilantro.