Crock-pot Chicken Posole

By henwiller

Ingredients

• 1 can (15 oz.) yellow or white hominy, drained
• 1 can (10.5 oz) Rotel tomatoes (I used mild)
• 1 can (10 oz.) mild green enchilada sauce
• 2 medium carrots, diced
• 1 medium onion, chopped
• 3-4 garlic cloves, minced
• 2 tsp. cumin
• 1 1/2 lb. boneless, skinless chicken breast halves (about 3-4)
• 32 ounces chicken broth
• Chopped cilantro, optional
• Lime wedges, optional
• Tortilla chips, optional

Details

Servings 4
Adapted from blogs.babycenter.com

Preparation

Step 1

Posole is a yummy Mexican soup made with a special type of corn called hominy. Think of it as a slightly spicy Mexican chicken soup (though it can be made with pork too). You can add all sorts of veggies to it and adapt the spiciness to your family’s taste.

In a 4 qt. or larger slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. Add the uncooked chicken and stir to combine. Cover and cook on LOW for 6 hours or until the chicken is cooked through and the vegetables are tender. Remove chicken from the slow cooker and shred. Stir chicken back into the slow cooker. Add chicken broth and return to heat just until warm.