Recipe by Luvinmyfamily
This is a regular and favorite in my family. It was out of a crock pot magazine I saw on the shelves one day and I've been loving it ever since. It's easy to make, and is a great combination of healthy and comfort food. I am typing it as is in the magazine, but I personally don't use the jalapeno pepper, any extra salt and I use salt-free chicken broth. No one seems to notice anything missing. We try keep the sodium low for the most part, but to each their own! =D
Top Review by mama smurf
Made this for Fall PAC Orphanage tag game and this was delicious!!! I did cut this recipe in half, used the flour for a slurry to thicken a little and used leftover turkey instead of chicken which I seasoned a little before adding later in the cooking process...definately a keeper. Thank you for posting.
- 1 medium onion, finely chopped
- 1 small jalapeno pepper, cored, sedded and minced
- 1 small garlic clove, minced
- 1 1⁄2 teaspoons chili powder
- 3⁄4 teaspoon salt (to taste)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon oregano
- 2 (15 ounce) cans hominy, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained (I use kidney)
- 1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup chicken broth
- 1 tablespoon flour (optional)
Directions See How It's Made
- Combine first 8 ingredients in 4 1/2qt. slow cooker.
- Add hominy, beans, chicken and broth. Stir well to combine. Cover and cook on LOW 7 hours or High 5 hours.
- If thicker gravy is desiered, combine 1 Tbl flour and 3 Tbl of cooking liquid in small bowl. Add to crock-pot and cover. Cook on high for 10 minutes or until thickend. Serve in bowls and garnish as desired.