Chicken Posole in a Slow Cooker
Posted 3/3/2010 @ 3:12:30 pm by todaysbaker.com
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Try this delicious recipe for Chicken Posole in a Slow Cooker -- quick and easy meal to prepare and it serves four for only $2.13 per serving!
Ingredients:
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 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
5 chicken thighs (1½ lbs), skin removed
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)
Directions:
1. Combine hominy, tomatoes,
enchilada sauce, carrots, onion, garlic and cumin in a 4-quart
slow-cooker. Add chicken and stir to combine. Cover and cook on high 3
to 3-1/2 hours, until chicken is cooked through and vegetables are
tender. Skim and discard any fat from the surface.
2. Remove chicken; pull meat
off bones into large shreds. Stir back into slow cooker. Stir in
cilantro, if using. Serve with lime wedges and tortilla chips.
(Makes 4 servings.)
Nutrients per serving: Calories 262, Protein 22g, Carbohydrates 26g, Dietary Fiber 5g, Fat 7g (Saturated Fat 1g), Cholesterol 80mg, Sodium 1,083mg.
Notes from Betty: Posole
is a traditional Mexican soup or stew that is made from corn, with meat, usually pork, chicken, turkey, chili pepper and other seasonings and garnish. Posole is often served in Mexican restaurants in the American Southwest and in many places it is considered a delicacy and is not an everyday food.
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