White Chili-- 2 ways!

I love this recipe.  I got it from a gal who has become a very good friend via Facebook.  LaRae is very kind, supportive, and has a huge heart!  I feel blessed to know her.  She won a chili cookoff with her version of white chili.  Its just delightful!  I had to make a few tweaks to make it my own (of course), thus, White Chili- 2 ways!

This recipe is great on the stovetop or in the crockpot.  I prefer to make mine in the crockpot as the meat turns out more tender.  Enjoy!

LaRae's White Chili with Hominy
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 Tbsp Vegetable oil
1 can (15-1/2 oz) white hominy, drained
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14.5 oz) chicken broth (I use low sodium)
2 cans (4 0z. each) chopped green chilies
1 tsp garlic salt (Lawry's is my favorite)
1 tsp dried basil
1 tsp ground cumin
1/4 tsp white pepper
1/8 to 1/4 tsp cayenne pepper (optional)
1 cup (8 oz.) sour cream
1/3 cup half and half
2 Tbsp minced fresh cilantro

In a large saucepan, saute chicken and onion in vegetable oil until chicken is no longer pink.  Add the hominy, beans, broth, chilies and seasonings.  Bring to a boil.  Reduce the heat, simmer, uncovered, for 30 minutes.  Remove from heat; stir in the sour cream, half and half and 1 Tbsp cilantro.  Garnish individual bowls with the remaining cilantro. 
Yield: about 6 servings

Note: You could also use leftover chicken or a rotisserie chicken for this dish.  Just saute the onion until it is tender, then add the cut up chicken meat and proceed as directed.

Josie's Pork White Chili
2 lbs boneless pork roast, trimmed of fat and cut into 1 inch cubes
1/2 medium onion, chopped
2 cans (15 oz. each) white kidney, cannellini or pinto beans, drained and rinsed
1 can (14.5 oz) low sodium chicken broth
1 can (7 oz.) chopped green chilies
1 tsp garlic salt (Lawry's is my favorite)
1 tsp dried basil
1 tsp ground cumin
1/4 tsp white pepper
1-2 Tbsp quick cooking tapioca (to thicken)
1 cup (8 oz.) light sour cream
1/3 cup half and half (I used fat free and it worked just fine)
2 Tbsp minced fresh cilantro

Place everything except the tapioca, dairy ingredients, and cilantro in the slow cooker.  Cook on low for 8 to 10 hours or until the pork is fall-apart tender.  Turn slow cooker off, stir in tapioca and let sit for 5 to 10 minutes.  Stir in dairy ingredients and cilantro.  Serve warm with taco chips and cheddar cheese.

**To make on the stovetop, follow LaRae's chili directions, but cook for 1 hour before adding the dairy ingredients.  Omit the tapioca thickener as you will not need it.