White Chicken Chili

Another new favorite adapted from a recipe by the editors of Cook's Illustrated.  We like this brothier than they propose, and I add extras of the garlic, onions, chiles, cumin, lime, and cilantro.

2 quarts chicken broth
1 (14 oz) can white hominy, rinsed
salt and black pepper
1.5 lbs boneless skinless chicken breasts
2 Tbsps olive oil
1 + onion, peeled and cut into large chunks
3 Anaheim chiles, cored and cut into large chunks
1 jalapeno chile, seeded and cut into chunks
3 garlic cloves, peeled
1 + Tbsp cumin, ground
2 Tbsp flour
2 + Tbsp fresh lime juice
2 + Tbsp minced fresh cilantro

Pat chicken dry.  Brown in 1 Tbsp oil in hot Dutch oven (chicken won't cook through - will just brown on outside).  Remove to plate and set aside.
In a food processor combine onion, chiles and garlic.  Pulse until roughly chopped, about 10 pulses.

 after chopping:

Saute chopped onion/chile/garlic mixture in 1 Tbsp oil in Dutch oven with 1/2 tsp salt.  Cook until vegetables are dry and beginning to brown (6-8 minutes).  Stir in cumin and cook about 30 seconds.   Stir in flour and cook until lightly browned (about 1 minute).  Stir in broth, and bring to simmer.  Add chicken pieces, cover, cook until chicken cooked through.  Remove chicken to a plate, shred with 2 forks.  Add rinsed hominy to broth mixture and continue to simmer to let broth mixture thicken slightly.  Stir in shredded chicken.  Off heat, add lime and cilantro.