Thursday, August 19, 2010

Crock Pot Style Posole....

Tonight I am making posole in the ever so faithful crock pot. I thought I would share this super simple and yummy recipe since it has been a while since I have posted a dinner recipe.


  • 2 14-1/2-ounces cans golden hominy, drained
  • 1 4-ounce can chopped green chili peppers, undrained
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or deli chicken shredded
  • 1 14-1/2 ounce can tomatoes, undrained and cut up
  • 2 14-1/2 ounces cans reduced-sodium chicken broth
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 2 tablespoons snipped fresh cilantro
  • dairy sour cream (optional)


1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

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