One-Pot Chicken Chili with Cornmeal Dumplings

Name: One-Pot Chicken Chili with Cornmeal Dumplings
Yield: Serves 6 to 8
Cuisine: US & Canada, Latin America & Caribbean, American, Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped; 1 , poblano chile, stemmed, seeded, and chopped; 3/4 teaspoon, pepper; 1/2 teaspoon, salt; 3 , garlic cloves, minced; 2 teaspoons, ground cumin; 5 cups, chicken broth; 1 , (15-ounce) can cannellini beans, rinsed; 1 , (15-ounce) can white or yellow hominy, drained; 1 cup, jarred green salsa; 1 (2½-pound), rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups); 1/2 cup, chopped fresh cilantro; 1 1/2 cups (7½ ounces), all-purpose flour; 1/2 cup (2½ ounces), cornmeal; 3 tablespoons, sugar; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 3/4 teaspoon, salt; 1/2 cup, buttermilk, chilled; 8 tablespoons, unsalted butter, melted and cooled

Main Courses
US & Canada
Latin America & Caribbean
American
Mexican
Poultry
Chicken
Super Bowl

By Cecelia Jenkins ･ Appears in Cook's Country October/November 2018

Timesaving ingredients make this flavorful chili-cornbread combo easy to prepare—and its bold, bright flavors make it easy to eat.

SERVES 6 to 8

TIME 1½ hours

One-Pot Chicken Chili with Cornmeal Dumplings

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