Cheesy Menudo from the Pantry |
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Prep Time: 4 Minutes Cook Time: 11 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a great recipe from 100-Day Pantry by Jan Jackson. Delicious! I would, however, like to do the following on the next round: drain the cans and replace that liquid with the same amount of salt-less chicken stock. It was somewhat on the salty side. Erm, but I'd keep the liquid from the green chilies. I think that might be important for flavor. Also, it used 1 t. garlic salt. The last thing this recipe needs is more salt, so I subbed 1/2 t. garlic powder. Ingredients:
1 (10 -15 ounce) can chicken |
2 (15 ounce) cans hominy |
1 (4 ounce) can diced green chilies |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper (freshly ground) |
1 tablespoon dried parsley (or cilantro) |
8 ounces velveeta reduced fat cheese product, cut into at least 5 chunks |
Directions:
1. Do not drain cans. Combine everything except cheese. When heated, add cheese and continue breaking it up with spoon while stirring. Heat until cheese is melted.
2. Note: Croutons were good on this for some crunch.
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