Slow Cooker Chicken Posole

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Summary

Yield
Servings
SourceRecipe from welcometothetable.coop
Prep time10 minutes
Cooking time3 hours
Total time3 hours, 10 minutes

Description

After adding all your toppings, serve with a side of warm tostadas, tortilla chips or bolillo rolls (a traditional Mexican bread).

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.