Ahhh, today is a good day. It is Sunday, I’m off work, the NHL Lockout has ended, and my house smells like Chicken Posole. This meal is one of my faves to make, simply because it is easy, awesome, and has plenty of leftovers. I think I stumbled upon this dish when a friend posted about it, and found the original recipe on a cooking site but has since modified it. Someone was asking today how to make it and so I thought I would share.
Chicken Posole Stew
2 Chicken Breasts
2 15oz cans white hominy (rinsed and drained) (I sometimes use one white, one yellow, or whatever I have)
3 cups chicken stock
2 14.5oz cans diced tomatoes (again, depending on what I have I may use Rotel)
3 scallions sliced
3 carrots sliced/peeled (I tend to use canned ones)
3 cloves garlic, minced
1 tbs Cumin
1/4 tsp Cayenne (I sometimes leave this out)
2 tsp Chili Powder
1 1/2 tsp Mexican Oregano (I’ve never been able to find ‘Mexican’ specifically and therefore just use regular).
Place chicken breasts in the bottom of your crock pot. Put remaining ingredients in and stir just the top to mix in the spices. Cover and cook on low 5-6 hours. Remove your chicken and shred it. Return the chicken to the crock pot and stir.
The best part for me is the ‘optional toppings’. The list they suggest is:
Chopped Cilantro
Mexican Cheese
Shredded Radishes
Avocado
Sour Cream
Tortilla Chips
We normally do crushed tortilla chips, shredded cheese (whatever kind we happen to have, it’s good with the kind that has taco seasoning in it), sour cream and Texas Pete.
Hopefully you guys like this as much as me. It’s so good that it’s bad. Ya heard?
Melodiesintune 