- 2 cups diced onion
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 (28 ounce) can green enchilada sauce
- 1 (29 ounce) can hominy, rinsed and drained
- 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
- 1 (14.5 ounce) can Del Monte® Diced Tomatoes, not drained
- 2 cups College Inn® Chicken Broth
- 3 pounds boneless, skinless chicken thighs
- Topping Options:
- Shredded cabbage
- Sliced jalapeno chile
- Diced avocado
- radishes, sliced
- Shredded Monterey Jack cheese
- Chopped cilantro
- Lime juice
- Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
- Remove chicken and shred with forks. Add chicken back to stew.
- Serve stew in bowls with toppings, as desired.
03/31/2018
recipepes.com
Two Corn Chicken Posole, recipe
PT15M
PT1H
5
455 calories