Chili Champ!

We had a chili cook off at work last week. And I killed it! There were 12 entries and my "Hoppin Hominy Chili Verde" took home the trophy and $50 in cash! Here is a pic of me and my winnings and last years winner handing over the trophy! I put the recipe below if you're interested in trying it out.

1 roasting chicken (store bought, meat picked from bones) 1 qt chicken broth 3 tbsps vegetable oil 3 tsps ground cumin 2 tsps dried oregano (I like to use the whole dried oregano I buy in the Mexican food section at the store, I do think it makes a big difference) 2 tsps cayenne pepper 1 onions (cut into medium dice) 4 ozs green chile (diced mild) 2 tbsp jalapenos diced (I just use canned) 1 34oz can hominy 1 14oz can white beans 3 garlic cloves (minced) 3 tomatillos diced sour cream cilantro (scallions) 12 wedge lime hot sauce (green)
1. Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
2. Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chills. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
3. Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and tomatillos into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
4. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.