Slow-Cooker Chicken Posole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
15 ounce(s) can yellow or white hominy, drained |
14.5 ounce(s) can mexican style diced tomatoes |
10 ounce(s) can mild green enchilada sauce |
2 carrots diced |
1 medium onion, chopped |
3 clove(s) garlic, minced |
2 teaspoon(s) cumin |
5 chicken thighs, skin removed |
Directions:
1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-quart slow cooker. Add chicken, and stir to comine. Cover and cook on high for 3 to 3 1/2 hours until chicken is cooked through and vegetables are tender.
2. Skim and discard any fat. Remove chicken; pull meat off bones and shred. Stir back into slow cooker mixture. Serve with lime wedges and tortilla chips. Can also add chopped cilantro.
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