Slow Cooker Chicken Posole |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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This recipe came from March 2009 Woman's Day. Ingredients:
1 (15 ounce) can white hominy, drained |
14 1/2 ounces rotel tomatoes |
1 (10 ounce) can green enchilada sauce |
2 carrots, diced |
1 medium onion, chopped |
3 garlic cloves, minced |
2 teaspoons cumin |
1 1/2 lbs chicken (bone in breasts and thighs) |
1 tablespoon cilantro leaf |
1 cup tortilla chips |
Directions:
1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4 quart slow cooker. Add chicken and stir to combine. Cover and cook on high 6-7 hours until chicken is cooked through and vegetables tender. Skim and discard and fat from the surface.
2. Remove chicken; pull meat off bones into large shreds. Stir back into slow cooker. Top with cilantro, and tortilla chips after serving if desired.
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