September 11, 2009

Mexican Chicken Posole

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An excellent meal to satisfy a Mexican food craving - Yum!

INGREDIENTS

2 15 ounce cans rinsed white hominy
2 14.5 ounce cans mexican style diced tomatoes
10 ounce can mild enchilada sauce (red or green)
4 diced carrots
1 large chopped onion
5 cloves minced garlic
1 tbls. cumin
2 ponds bone in, skinless chicken thighs, well trimmed
Chopped cilantro (to your taste-approx. 1/4 cup)
Lime wedges

DIRECTIONS

1) In 5-quart or larger slow cooker, combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin.  Add chicken; spoon hominy mixture over chicken.

2) Cover and cook on high 4-41/2 hours or until chicken is cooked through and vegetables are tender.  Skim and discard any fat from surface.

3) Remove chicken; pull meat from bones and discard bones.  Add chicken to slow cooker.  Stir in cilantro.  Serve with lime wedges.

JOI'S NOTES

Leftovers are great the next night served over brown rice

Servings:  8 cups
Calories: 258 per cup
Carbs:  33g
Protein:  19g
Fat 7g
Sodium:  994mg

Recipe Source: Unknown (But likely an old gem from Joi's recipe box)

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