Chicken Pozole

Name: Chicken Pozole
Cook time: 20 min | 8 hr
Yield: 8 servings
Ingredients: 4 bone-in skinless chicken thighs; 4 cups chicken stock; 25 oz white hominy, drained; 8 oz diced green chilies; 1 sweet onion, diced; 1 poblano pepper, diced; 3 cloves garlic, minced; 2 tsp ground cumin; 1 tsp dried oregano; 2 medium tomatillos, diced; 1/2 cups fresh cilantro leaves, chopped (optional); 1 tbsp lime juice; salt and pepper to taste; shredded cabbage; sliced radish; crumbled queso fresco; tortilla chips; lime wedges

Mains

Big family dinner. Small grocery bill. And the crockpot does most of the work. Let’s all say “hooray” for Chicken Pozole (po-SOH-lay).

Servings: 8

Time: 20 min | 8 hr

Ingredients

4 bone-in skinless chicken thighs
4 cups chicken stock
25 oz white hominy, drained
8 oz diced green chilies
1 sweet onion, diced
1 poblano pepper, diced
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
2 medium tomatillos, diced
1/2 cups fresh cilantro leaves, chopped (optional)
1 tbsp lime juice
salt and pepper to taste

To serve

shredded cabbage
sliced radish
crumbled queso fresco
tortilla chips
lime wedges

Process

Place chicken, stock, hominy, green chilies, onion, pepper, garlic, cumin, oregano, salt and pepper in a 6 quart crock pot.
Cook on low for 6-8 hours.
Remove chicken. Discard bones and dice. Replace chicken in crock pot.
Stir in tomatillos, cilantro, lime juice. Add additional salt and pepper to taste.
Serve hot with desired toppings.