White Chicken Chili with Hominy

We had this for dinner last night—and LOVED it! The recipe makes a LOT, so this would be a great recipe to make if you have company. If desired, you can add canned white beans, such as great northern or cannellini (or substitute them for the hominy).

2 store-bought rotisserie chickens, meat picked from the bones and pulled into bite-size pieces, bones and skin reserved
2 quarts chicken broth
6 tablespoons vegetable oil
¼ cup ground cumin
4 teaspoons dried oregano
½ teaspoon cayenne pepper
2 large onions, cut into medium dice
2 jars or cans (4.5 ounces each) diced mild green chiles
2 cans (20 ounces each) hominy, rinsed (about 6 cups)
6 medium garlic cloves, minced
2 cups frozen corn, preferably white shoepeg

Accompaniments as desired:
1 bag each tortilla and corn chips
Two 12-oz. bags shredded sharp cheddar cheese
1 bunch scallions, thinly sliced
1 cup fresh cilantro leaves
1 jar (12 ounces) sliced jalapenos
1 bottle each red and green hot pepper sauce
1 container (24 ounces) sour cream
2 cans (2.25 ounces each) sliced black olives
1 jar (8 ounces) red or green salsa (improve the flavor by stirring in 1 to 2 tablespoons chopped fresh cilantro and squeezing in a little fresh lime juice)
1 lime, cut into wedges
Guacamole (peel & seed 4 avocados, mash with a fork, then season generously with a couple pinches each salt and pepper and ¼ cup fresh lime juice)

Combine chicken bones and skin, chicken broth, and 4 cups water in a large pot and bring to a boil over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 minutes. Strain broth into a large bowl; discard bones and skin.

Meanwhile, heat oil in a large roasting pan set over two burners (or a large pot) on medium-low heat. Add cumin, oregano, and cayenne and cook; stirring, until spices sizzle and are fragrant, about 1 minute. Add chicken and chiles and stir to coat. Add 4 cups hominy and all but 1 cup broth and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, to blend flavors, 25 to 30 minutes.

In a food processor, process remaining 2 cups hominy and reserved 1 cup broth until silky smooth. Stir into simmering soup. Stir in minced garlic and corn and simmer to blend flavors, about 5 minutes. Turn off heat, cover, and let stand for 5 minutes.

Ladle into bowls and serve with accompaniments of your choice.

Makes 12 servings.