Looking for a new twist on chili? Try this gluten-free Chicken Chili Verde featuring tomatillo salsa, hominy, and pumpkin purée.
Nothing beats a bowl of chili on a cold night. I saw this recipe which originally called for sausage and the CompostMaster volunteered to make it. While I really liked the flavors, the sausage didn’t do it for me. I thought it would be much better with shredded chicken and it was (to me, anyway). If you prefer to go the sausage route, you’ll need one pound to replace the chicken. Add it just after you cook the onions and drain off some of the fat after it browns.
Are you familiar with hominy? It’s the kernels from white or yellow corn after the hull and germ have been removed. You can usually find it with the canned goods in your grocery store – it might be with the vegetables, the beans, or the Mexican food. If you can’t find hominy, you can order it from Amazon (affiliate link) or substitute corn.
Health Benefits of Pumpkin
Pumpkin, the unexpected ingredient in this chicken chili verde, has some impressive health benefits:
- Tons of fiber. Half a can of pumpkin has only 70 calories, but 9g of fiber.
- Loads of Vitamin A, which helps vision.
- Contains the antioxidant beta-carotene which may help fight off cancer and keep wrinkles away.
- Beats out bananas in terms of potassium.
Adding a little pumpkin to your diet (when not in the form of pie) is a good thing.
Make it meatless: Replace the chicken with black beans.
Watching sodium? Almost all of the sodium in this chicken chili verde recipe comes from the salsa and the hominy. To lower the sodium, make your own Roasted Tomatillo Salsa and reduce or eliminate the salt. You could also drain and rinse the hominy, but make sure to replace the liquid with about 3/4 cup broth or water.
Chicken Chili Verde with Hominy and Pumpkin
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 1 ½ teaspoons dried oregano
- 3 cloves garlic finely minced
- 15 ounces white hominy (do NOT drain) 1 can
- ¾ cup canned pumpkin
- 1 cup salsa verde or Roasted Tomatillo Salsa
- 1 ½ cups cooked chicken breast shredded
- Thinly sliced serrano or jalapeño peppers for garnish optional
- Chopped fresh cilantro plus more for garnish optional
- In a Dutch oven or large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until onions soften and look translucent, about 5 minutes.
- Stir in oregano and garlic and cook, stirring often, another 3 minutes.
- Add hominy (including liquid), pumpkin, and salsa, mixing well. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
- Stir in chicken and cook just until heated through, about 5 minutes.
- Garnish with chile peppers and cilantro, if desired.