May 15, 2016 06:39 PM
I make a version of this using canned posole, hominy, green enchilada sauce, onions, and canned chicken. It comes out very well and can be garnished with shredded lettuce, radishes, and alvocado. This recipe is for posole rojo in that it uses tomatoes.
1 1⁄4 lbs boneless skinless chicken thighs, cut into 1 inch pieces
2 garlic cloves, finely chopped
2 (15 ounce) cans white hominy, drained and rinsed
1 medium onion, chopped
1 teaspoon dried oregano
1⁄2 teaspoon cumin
1⁄4 teaspoon dried red pepper flakes
2 chicken bouillon cubes
4 cups water
1 (14 1/2 ounce) can diced tomatoes with green chilies (such as Rotel)
1 tablespoon lime juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours.
Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
http://www.food.com/recipe/slow-cooker-c...ole-345614
![[Image: 12836.jpg]](http://cdn.kiwilimon.com/recetaimagen/3325/12836.jpg)
1 1⁄4 lbs boneless skinless chicken thighs, cut into 1 inch pieces
2 garlic cloves, finely chopped
2 (15 ounce) cans white hominy, drained and rinsed
1 medium onion, chopped
1 teaspoon dried oregano
1⁄2 teaspoon cumin
1⁄4 teaspoon dried red pepper flakes
2 chicken bouillon cubes
4 cups water
1 (14 1/2 ounce) can diced tomatoes with green chilies (such as Rotel)
1 tablespoon lime juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours.
Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
http://www.food.com/recipe/slow-cooker-c...ole-345614