 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
from a book called Rotisserie Chicken to the rescue! Great ideas for leftover chicken. Ingredients:
3 tablespoons oil |
1 cup sliced onion |
4 ounces chopped green chilies |
1 tablespoon minced garlic |
1 tablespoon chopped shallot |
2 1/2 cups chopped cooked chicken |
30 ounces hominy, drained |
3 1/2 cups chicken broth |
16 ounces salsa verde (green salsa) |
5 teaspoons chili powder |
1 teaspoon cumin |
1/2 teaspoon salt |
shredded lettuce |
cheese |
chopped tomato |
sour cream |
chopped avocado |
chopped onion |
chopped cilantro |
Directions:
1. In large pot, heat the oil over medium heat.
2. Add the onion and cook until it starts to soften.
3. Add the chilies, garlic, and shallot. Cook and stir for 2 minutes.
4. Add the chopped chicken and the chili powder, cumin and salt. STir to blend.
5. Add the hominy and broth. Bring to a boil, stirring occasionally.
6. Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally.
7. Remove cover, stir in the salsa, cover and simmer for 5 more minutes.
8. Serve with toppings of choice.
|
|