Green Chile Chili Starter

Ingredients

• 2 large carrots chopped
• 10  garlic cloves smashed
• 2 tablespoons ground cumin 
• 0.5 teaspoon ground pepper red
• 31 oz hominy white drained canned
• 2 teaspoons kosher salt 
• 2 tablespoons olive oil 
• 2 teaspoons oregano dried
• 4  poblano peppers seeded chopped
• 16 oz salsa verde 
• 1 medium size onion white chopped

Equipment

• frying pan
• slow cooker

Directions

1. Saut poblano peppers, smashed garlic cloves, carrots, and onion in olive oil in a large skillet over medium heat 4 to 5 minutes or until tender.
2. Remove from heat, and stir in hominy and salsa verde. Stir in kosher salt, cumin, oregano, and ground red pepper. Spoon into 2 (1-qt.) jars. Store in refrigerator up to 1 week.
3. Place 12 skinned and boned chicken thighs in a 5-qt. slow cooker.
4. Add 2 jars of chili starter over chicken; cover and cook on LOW 6 to 7 hours or until chicken is done. Skim fat.
5. Serve with Mexican crema and cilantro. Makes 6 to 8 servings. Hands-on 5 min.; Total 6 hours, 30 min., including starter
6. PACKAGE CHILI STARTER IN: Weck 7-oz. Glass Jar ($50; westelm.com)