White Chicken Chili Stew

This stew is absolutely addicting. The broth is so flavorful and rich. This will definitely be a new staple.


1 sm. onion, grated
1 can fire roasted green chiles, drained
1 poblano pepper
1 jalapeno pepper

1 garlic clove, minced

2 tbsp. vegetable oil
2 tbsp. spice blend (recipe follows)
4 cups chicken stock
2 cups diced chicken
2 ears corn cooked and cut off husk (save husks)
1 can hominy
1 can cannelloni beans
3 cups half and half
salt to taste


Cut the jalapeno and poblano pepper in half and seed them. Spray with nonstick cooking oil and roast in oven at 450 degrees until skin starts to blacken and bubble. Peel off skin and dice.


Meanwhile, heat oil in large stock pot. Add onion, garlic and green chiles. Cook on medium low heat for 5 minutes. Add spice blend to pot and stir into onion mixture. Slowly add in chicken broth while stirring.


Add the chicken, diced roasted peppers, corn kernels, corn husks beans and hominy. Bring to a boil.


Reduce heat and let stew simmer for at least a half hour.


Remove corn husks. Stir in half and half.


Spice blend
2 tbsp. Chili powder
1 tbsp. Cayenne
1 tbsp. Smoked Paprika
1 tbsp. Cumin
1 tbsp. Old Bay Seasoning
1 tbsp. Black Pepper
2 tsp. salt
1 tsp garlic powder