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...
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