Cook'S Country Slow-Cooker White Chicken Chili - cooking recipe

Ingredients

48 ounces cannellini beans, rinsed and drained
16 ounces white hominy, rinsed and drained
3 cups low sodium chicken broth
salt
pepper
6 chicken thighs (bone in, skin on, fat trimmed)
1 tablespoon vegetable oil
2 onions, finely chopped
4 jalapeno chiles (seeded and finely chopped)
6 garlic cloves, minced
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup cilantro (fresh, finely chopped)
2 tablespoons pickled jalapeno peppers (drained and minced)

Preparation

Puree 1 can of beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth.
Pour into slow cooker.
Brown chicken and pat dry with paper towels and season with salt and pepper.
Heat oil in a large skillet over medium-high heat until just smoking.
Cook thighs, skin-side down, until skin is well-browned and fat has rendered, about 5 minutes.
Remove and discard skin, then add thighs to slow cooker.
Pour off all about 2 tablespoons fat from skillet.
Cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
Transfer half of onion mixture to slow cooker and reserve remaining mixture in refrigerator.
Add remaining beans to slow cooker.
Cover and cook on low until chicken is tender, about 4 hours.
Transfer chicken to bowl.
When cool enough to handle, discard bones and shred chicken into bite-sized pieces.
Stir in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.