Green Chile Chili Starter

• 4 poblano peppers, seeded and chopped
• 10 garlic cloves, smashed
• 2 large carrots, chopped
• 1 medium-size white onion, chopped
• 2 tablespoons olive oil
• 2 (15.5-oz.) cans white hominy, drained
• 1 (16-oz.) jar salsa verde
• 2 teaspoons kosher salt
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon ground red pepper

1. Saute 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. 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.
2. TO MAKE GREEN CHILE CHILI: Place 12 skinned and boned chicken thighs in a 5-qt. slow cooker. Add 2 jars of chili starter over chicken; cover and cook on LOW 6 to 7 hours or until chicken is done. Skim fat. Serve with Mexican crema and cilantro. Makes 6 to 8 servings. Hands-on 5 min.; Total 6 hours, 30 min., including starter
3. PACKAGE CHILI STARTER IN: Weck 7-oz. Glass Jar ($50; westelm.com)

peppers, garlic, carrots, white onion, olive oil, white hominy, salsa verde, kosher salt, ground cumin, oregano, ground red pepper

Taken from www.myrecipes.com/recipe/green-chile-chili-starter (may not work)