Chicken Posole

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Active Time: 10 minutes
Total Time: 3 hours, 30 minutes
Serves 4

Ingredients

• 1 can (15 oz.) yellow or white hominy, drained
• 1 can (14.5 oz.) Mexican-style diced tomatoes
• 1 can (10 oz.) mild green enchilada sauce
• 2 carrots, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tsp. cumin
• 5 chicken thighs (1 1⁄2 lbs.), skin removed
• Chopped cilantro (optional)
• Lime wedges (optional)
• Tortilla chips (optional)

Preparation

1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt. slow cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1/2 hours until chicken is cooked through and vegetables are tender. Skim and discard any fat from the surface.
2. Remove chicken; pull meat off bones in large shreds. Stir meat back into slow cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.

Yield

4 Servings

Nutrition Facts

Calories: 262
Fat: 7g
Saturated Fat: 1g
Cholesterol: 80mg
Sodium: 1083mg
Carbohydrates: 26g
Dietary Fiber: 5g
Protein: 22g