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Crock Posole

  • Cook Time: 5 - 6 hours (low) or 2 1/2 - 3 hours (high)
  • Servings: 8 - 10
  • Course: Soups & Salads

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Ingredients

  • 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 and/or or thighs, cut into 1-inch pieces
  • 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
  • Fat-free dairy sour cream (optional)

Directions

Step 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 lined with a Reynolds® Slow Cooker Liner.

Step 2

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.

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