Slow-Cooker Chicken Posole
1 can (15 oz.) yellow or white hominy, drained*
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz.) mild green enchilada sauce
2 medium carrots, diced
1 medium onion, chopped
3-4 garlic cloves, minced
2 tsp. cumin
1½ lb. boneless, skinless chicken breast halves (about 3-4)
Chopped cilantro, optional
Lime wedges, optional
Tortilla chips, optional
In a 4 qt. slow cooker**, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. Add the uncooked chicken and stir to combine. Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender. Remove chicken from the slow cooker and shred. Stir chicken back into the slow cooker. Serve in bowls. Top with cilantro, if using. Serve with lime wedges and tortilla chips.
*Because I like a lot of hominy I used a can of white and a can of yellow.
**I use Reynolds Slow Cooker Liners. I still wash my crock of course, but the liners sure make clean up easier, especially if you have made something messy, like queso in your crock pot.
We thought this was really good. The flavor was wonderful. Just because I am used to thicker posoles, next time I will probably add 3 cans of hominy (again, this recipe calls for only 1) and a larger can of green enchilada sauce. When I lived in New Mexico I could get a bag of Bueno frozen posole that I really liked, which was basically hominy that you had to boil until it blossomed, actually pops open. It takes quite a while, an hour or two if memory serves me correctly, but the taste is much better than canned hominy. I ate this today with crackers instead of tortilla chips, but cornbread would have been even better.
I meant to take my own photo of the cooked posole but between an unexpected trip to the vet and some some other unexpected happenings a photo never got made. Therefore, I am going to use the one from http://www.lovebakesgoodcakes.com/2012/09/slow-cooker-chicken-posole.html
Go hug somebody,