Two Corn Chicken Posole recipe
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Ingredients
- 2 cups diced onion 1 tablespoon minced garlic 1 ½ teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon chili powder 1 (28 ounce) can green enchilada sauce 1 (29 ounce) can hominy, rinsed and drained 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained 1 (14.5 ounce) can Del Monte® Diced Tomatoes, not drained 2 cups College Inn® Chicken Broth 3 pounds boneless, skinless chicken thighs Shredded cabbage Sliced jalapeno chile Diced avocado radishes, sliced Shredded Monterey Jack cheese Chopped cilantro Lime juice
Nutrition Info
- 592 caloriescarbohydrate: 44.9 gcholesterol: 162.1 mgfat: 26.1 gfiber: 9.4 gprotein: 44.9 gsaturatedFat: 9.2 gservingSize: -sodium: 1066.3 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Two Corn Chicken Posole
Directions
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Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
Remove chicken and shred with forks. Add chicken back to stew.
Serve stew in bowls with toppings, as desired.