White Chicken Chili

I adapted this recipe from one in an America's Test Kitchen cook book, I love them, don't you? This is great for those winter evenings when you need something to warm you up. Its one of my husband's favorites, and I won first place for it in a chili cook-off a couple of years ago. Enjoy!

4 cups low-sodium chicken broth

1 jalapeno chile, seeded and cut into rough pieces
1 can white hominy, rinsed

3 garlic cloves, peeled
salt and ground black pepper

1 teaspoon ground cumin
1 1/2 pounds boneless, skinless chicken breasts

2 tablespoons unbleached all-purpose flour
1 onion, peeled and cut into large chunks

2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro

Bring broth, hominy, and 1/4 teaspoon salt to boil, covered, in large saucepan, and set aside. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in large Dutch oven (or stock pot) over medium-high heat until just smoking. Brown chicken slightly on both sides, about 5 minutes total. Transfer chicken to plate and set aside. While chicken browns, pulse onion, jalapeno, and garlic in food processor until roughly chopped, about 10 pulses, scraping down sides of bowl as needed. Add remaining tablespoon of oil to Dutch oven and return to medium-high heat until shimmering. Add processed vegetables and 1/2 teaspoon salt and cook until vegetables are dry and beginning to brown, 6 to 8 minutes. Stir in cumin and cook until fragrant, about 30 seconds. Stir in flour and cook until lightly browned about 1 minute (add a tiny bit of the broth mixture if flour clumps up and gets to thick to stir). Stir in broth mixture, scraping up and browned bits. Reduce heat to low and add browned chicken with any accumulated juices. Cover and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes. Remove chicken from pot and shred. Meanwhile continue to simmer chili, uncovered, to thinken sauce slightly. Off heat, stir in shredded chicken, lime juice, and cilantro, and season with salt and pepper to taste.