Ingredients

• 1.5 QT poblano, diced small
• 2 QT onion, diced small
• 1/2 pt garlic, robot couped
• 1/2 pt chicken fat
• 1/4 C salt
• 1/4 C cumin seed, toasted and ground
• 1/8 C coriander seed, toasted and ground
• 1 T Liquid Smoke
• 1.5 T lime juice
• 1.5 T cider vinegar
• 1 QT chili base
• 1/2 pt masa harina
• 3/4 C heavy cream
• 1/4 C Worcestershire sauce
• 1/4 C white soy
• 1.5 C chicken stock (pureed with 1 QT white beans)
• 7# chicken thighs, smoked and shredded
• 1 QT hominy
• 1.5 QT white beans
• 1/2 C bourbon

Method

1. In a stock pot sweat poblanos, onions and garlic over med-low heat until vegetables are softened.

2. Add cumin and coriander and cook an additional 5 minutes. Add all liquids, chili base, chicken and salt.

3. Cook for approximately 1.5 hours. Slow and low. Stir frequently to ensure the pot does not burn.

4. Add white beans and hominy. Cook an additional 30 minutes. Add Masa Harina until desired consistency is reached.

5. Taste and adjust seasonings w/ chili base, salt and lime juice if needed.