Crock Pot Chicken and Hominy Stew |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 3 |
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From a foodie blog, /. Recipe was adapted from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Ingredients:
1/2 onion, chopped |
1/2 green bell pepper, chopped |
1 stalk celery, chopped |
3 garlic cloves, minced |
1/2 tablespoon chili powder |
1 teaspoon cumin |
1/4 teaspoon dried ancho chile powder |
3/4 teaspoon dried oregano |
1/2 cup chicken stock |
4 skinless chicken thighs (about 3/4 lbs) |
1 1/2 cups cooked hominy (about 1 can) |
1 1/2 cups tomatillo salsa |
Directions:
1. Combine first 9 ingredients (through stock) in medium crock pot (I used a 3 1/2 quart - don't use anything bigger unless you plan to double the recipe).
2. Lay chicken on top of this mixture, and top with hominy and salsa.
3. Cover and cook on low for 6-7 hours.
4. Use two forks to pull apart the chicken, and remove bones if you used bone-in meat.
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