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Chicken and Hominy Chili

DIRECTIONS

In a large dutch oven or flameproof casserole, heat the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 6 minutes.
Add more oil to the dutch oven, if needed. Stir in the onion, bell pepper, chile pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Add the chili powder and cook, uncovered, stirring often, until the juices are almost evaporated, about 2 minutes.
Add the tomatoes with their juices, the hominy, and chicken broth. Bring to a simmer and reduce the heat to medium-low. Cook, uncovered, until the chicken cooks through, about 5 minutes.
Transfer about 1/3 cup of the cooking juices to a small bowl. Add the cornmeal and stir until smooth. Stir the cornmeal mixture back into the sauce and cook until thickened, about 1 minute. Season with the salt and hot pepper sauce to taste.
Spoon the rice into individual soup bowls and top with the chili. Dollop each serving with sour cream and serve immediately.