Slow-Cooker Chicken Posole
TOTAL TIME: 3:30
PREP: 0:10
SERVES: 4
INGREDIENTS
1 can yellow or white hominy
1 can Mexican-style diced tomatoes
1 can mild green enchilada sauce
2 carrots
1 medium onion
3 garlic cloves
2 tsp. cumin
5 chicken thighs
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)
DIRECTIONS
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 tender. Skim and discard any fat from the surface.
2-Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.
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