Quick Chicken Pozole

 

Quick! It's time to make dinner again and you have some chicken parts and a can of hominy. What? You don't keep hominy in your pantry? Me neither. I had to go to two stores to find one. Now I know that Mexican markets or Cub Foods are the best place to find hominy. I've adapted this recipe to be made in the slow cooker to make the preparation easier for a busy weekday. It's essentially a chicken stew with Mexican flavors, so don't worry--it'll still be very tasty.

Quick Chicken Pozole

Adapted from Food52
Serves 6

2 lbs skinless chicken thighs 

4 cups chicken stock

1 can diced tomatoes and green chiles (or a jar of tomato salsa)

1 large onion, diced

2 tsp cumin

1 tsp chili powder

4 cloves garlic, minced

1 tsp salt

1 tsp ground black pepper

2 cups frozen corn

1/3 cup sliced black olives (optional)

32 oz can hominy, drained and rinsed

1 Tblsp dried oregano

Add chicken, broth, diced tomatoes, onion, cumin, chili, garlic, salt and pepper to the slow cooker. Mix until chicken is well seasoned. Cover and cook for 7 hours on low, or 3 hours on high.

Remove the chicken pieces to a cutting board and shred using 2 forks. Add the chicken back to the slow cooker along with the corn, olives, hominy and oregano. Cover and cook for another 30 minutes to an hour. Serve the posole in bowls with lime juice and cilantro.