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