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

Ingredients...
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

Directions...
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.

Notes...
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. 

Enjoy
~Lindsey

One Year Ago...
Slow Cooker Jambalaya