Welcome to our little bit of knitterly Heaven- I'm so glad you found your way here!
Our goal is to teach beginning knitters some tricks of the trade as well as to work enough swatches to have a finished afghan by the end of the year! Join along with us as we learn about patterns, cables, lace, and some other handy techniques! A new pattern will become available each month ranging from newbie to adventurous. So stop on by, pick your pattern and knit along with us!

All patterns can be found here as well as on Ravelry.com!

Wednesday, October 17, 2012

31 Days At The Table: Slow Cooker Posole

Welcome to Day 17 of the 31 Days At The Table Challenge.  Tonight's dinner was fantastic and I am so excited to share it with you!  I made Slow Cooker Posole, which is a stew-like Mexican meal.  I can't tell you how much we enjoyed this dinner.  Even the kids scarffed it down with no complaints (which is significant in this house~ usually there is some coercion involved)!  Like all slow cooker meals, this was so easy to make.  Throw everything in the pot and let it cook all day.  I bet the leftovers will be even better tomorrow, after the flavors have had some time to get to know each other!
Slow Cooker Posole
original recipe found here

2 lb boneless, skinless chicken breast
2- 15 oz cans enchilada sauce
2- 15 oz cans white hominy, drained and rinsed
1 onion chopped
1/2 c green chilies, diced
4 cloves garlic, minced
1/2 t cayenne
2 t oregano
2 cups dry brown rice, cooked according to package directions
chopped cilantro, shredded cheddar cheese,  sour cream, diced avocado, crushed tortilla chips

Place meat on the bottom of the slow cooker and pour over the enchilada sauce.  Top with hominy, onion, garlic chilies, cayenne and oregano.
Cook on low for 6- 8 hours.  Shred chicken.
Top cooked brown rice with the Posole and garnish with your favorite toppings.

Traditionally this recipe is made with a pork tenderloin (I decided to use chicken since it was more affordable).  You can substitute the meat without changing the recipe. 
The spicy-ness can also be varied depending on the heat of the enchilada sauce.  While I am a big fan of spicy, my family isn't.  So I opted for using a mild enchilada sauce.  It was the perfect heat level to please everyone.  Remember that you can always add heat, but once its in you can't take it away. 


One Year Ago...
Slow Cooker Jambalaya

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