Crock Posole

   Crock PosoleRated by 22 people Rate This   Rate and CommentMakes: 8 to 10 servings
Prep: 20 minutes
Cook: 2 hours 30 minutes
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Ingredients

• 2  14-1/2-ounces cans golden hominy, drained
• 1  4-ounce can chopped green chili peppers, undrained
• 1  medium onion, chopped (1/2 cup)
• 2  cloves garlic, minced
• 1  pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
• 1  14-1/2 ounce can tomatoes, undrained and cut up
• 2  14-1/2 ounces cans reduced-sodium chicken broth
• 1  teaspoon dried oregano, crushed
• 1/2  teaspoon ground cumin
• 2  tablespoons snipped fresh cilantro
•   Fat-free dairy sour cream (optional)

Directions

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

Nutrition Facts

• Servings Per Recipe 8 to 10 servings
• Calories 132,
• Total Fat (g) 3,
• Saturated Fat (g) 1,
• Cholesterol (mg) 30,
• Sodium (mg) 566,
• Carbohydrate (g) 13,
• Fiber (g) 1,
• Protein (g) 14,
• Vitamin C (DV%) 21,
• Starch (d.e.) .5,
• Vegetables (d.e.) .5,
• Lean Meat (d.e.) 1.5,
• Percent Daily Values are based on a 2,000 calorie diet

Thank you!! SOunds yummy and I did not know what hominy was but am excited that it's "treated" corn so it's easily digested.

k

I'll be trying this one as soon as I find canned golden hominy.

I am sure that regular hominy would work just as well, that's what I have always used in regular pasole. I get it in cans either on the canned veggie aisle or with the mexican / latin foods on the international aisle.

I too will be trying this at some point!

Thanks for another great one Nan!

Thanks for the tip Liz.

I will certainly try this. It looks delicious.