White Chicken Chili for Two | America's Test Kitchen

Ingredients

• 1 (15-ounce) can white or yellow hominy, rinsed
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• 2 poblano chiles, stemmed, seeded, and chopped
• 1 small onion, chopped fine
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon all-purpose flour
• 12 ounces boneless, skinless chicken breasts, trimmed
• Salt and pepper
• ½ cup jarred tomatillo salsa (salsa verde)
• 2 tablespoons minced fresh cilantro