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1
In a large Dutch oven or saucepot, heat 1 tablespoon of olive oil over medium-high heat.
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2
Season the chicken thighs with salt and pepper.
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3
In batches, add the chicken and cook, turning occasionally, until browned, about 8 minutes.
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4
Transfer the chicken to a plate and set aside.
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5
Pour off some of the fat from cooking the chicken and return the pot to medium heat.
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6
Add the remaining 2 tablespoons of olive oil and heat until the oil begins to shimmer in the pan.
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7
Add the onions, garlic, red bell pepper and jalapenos and season with salt.
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8
Stir in the cumin, oregano, chipotle chili powder and tomato paste until the vegetables are well coated in the seasonings.
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9
Return the chicken to the pot and add the crushed tomatoes, beans, beer and hominy.
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10
Simmer over moderate heat until chicken is cooked through, about 30 minutes.
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11
Using kitchen tongs, remove the chicken from the pot and let cool slightly.
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12
Discard the skin and shred the meat into bite-sized pieces.
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13
Place the shredded pieces into the pot, and simmer until the chili thickens slightly with the meat.
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14
Taste to adjust seasoning with salt and pepper.
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15
To serve, ladle the soup into warmed individual bowls, and serve with sour cream, chopped onions and cilantro.
