SLOW COOKER CHICKEN POSOLE
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How To Make Delicious Food
INGREDIENTS
FOR THE POSOLE
- 2 pounds boneless skinless chicken breasts, cut into large chunks
- 4 cups chicken broth
- 1 batch Red Enchilada Sauce (or 2 1/2 cups store-bought red enchilada sauce)
- 1 shallot, finely diced
- 1 tablespoon chili powder
- 2 teaspoons minced garlic (about 4 cloves)
- 2 teaspoons cumin powder
- 1 teaspoon coarse kosher salt
- 2 25-ounce cans white hominy, drained and rinsed
- 1 tablespoon dried oregano
- salt and pepper, to taste
FOR THE TOPPINGS AND MIX-INS (OPTIONAL)
- finely shredded cabbage, lime juice, sliced radishes, cilantro
INSTRUCTIONS
- Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.
- Cover and cook for 7 1/2 hours on low or 3 1/2 hours on high.
- Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.
- Add in the shredded chicken, hominy and oregano. Cover and cook for another 30 minutes.
- Serve posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.
Recipes by www.isabeleats.com
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