Chicken Posole (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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From Womans Day and tweaked by me. Love the ease of the recipe and how you can make the garnishes do the flavor enhancement. Great for cold nights. Ingredients:
1 (15 ounce) can white hominy |
1 (14 1/2 ounce) can rotel tomatoes |
1 (10 ounce) can green enchilada sauce |
2 carrots |
1 onion |
3 garlic cloves |
2 teaspoons cumin |
5 chicken thighs |
1/4 cup cilantro |
3 limes |
10 radishes |
1/2 cup sour cream |
1/2 tablespoon red pepper flakes |
Directions:
1. Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
2. Mince garlic, add to cooker, add cumin.
3. Remove skin from chicken thighs.
4. add to slow cooker.
5. Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
6. Remove chicken; pull meat off bones and chop into smaller pieces if needed.
7. Stir back into the slow cooker.
8. Add chopped cilantro.
9. Ladle into soup bowl.
10. Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.
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