Slow Cooker Chicken Posole
Recipe from welcometothetable.coop
After adding all your toppings, serve with a side of warm tostadas, tortilla chips or bolillo rolls (a traditional Mexican bread).
Prep Time
10 minutes
Cook Time
180 minutes
Yield
4 Servings
Ingredients
1 onion (chopped)
4 cloves garlic (minced)
1 teaspoon cumin
1 teaspoon oregano
4 cups stock, chicken
8 ounces red enchilada sauce
1 pound chicken breast (boneless, skinless, cubed)
28 ounces hominy (can, drained)
1⁄2 teaspoon salt
cabbage (shredded (optional topping))
radishes (sliced (optional topping))
cilantro ((optional topping))
lime (cut into wedges (optional topping))
Instructions
Place the onion, garlic, cumin, oregano, chicken stock and enchilada sauce in a 4-quart slow cooker. Add the chicken, hominy and salt, and stir to mix. Cover and cook for 3 hours on high or 6 hours on low.
Serve with toppings (shredded cabbage, sliced radishes, cilantro), if desired, and top with lime wedges.
Notes
Posted with permission from welcometothetable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.