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This was a very tasty start. I have since made it a few more times and adjusted things for my families tastes. I have used turkey and/or chicken breast meat and doubled the amount. I have used fresh roasted green chilies. Broth instead of bouillon cubes. This was a great base recipe!! My family asks for it at least once a week.

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thepells July 25, 2009

Sooooo Easy!! I would see my Nana slave over this dish every Saturday night to have it fresh every Sunday morning... Now this version is the best!! I added color to my pozole w/ colorful toppings! I submitted a photo of my bowl... Hopefully it will get approved :)

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Preshus M. April 06, 2014

Easy and YUMMY!!! Great for chilly nights.

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805lakergirll October 05, 2012

We really liked this! I tweaked it a little, using skinless bone-in thighs and just 2 cups of broth. I served it with crusty french bread. It will be a repeat recipe for us.

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Alisa Lea July 22, 2012

Loved it. Used broth instead of bouillion. I'd offer caution over using Rotel; even the mild was too much for DH. ZWT7

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Debbie R. May 29, 2011

This was excellent, I doubled the chicken and diced tomatoes with green chilies. The broth was so flavorful, everyone enjoyed this recipe. Will make again. Made for ZWT 5, Zingo-Sultans of Spice

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MomLuvs6 June 14, 2009

This was very tasty over the lime-cilantro rice I threw together, and a very easy dish, too! That's a win-win!!

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TinyBubbles June 11, 2009

I used bone-in thighs (trimmed of the fat). I subbed chicken broth for the bouillon/water, added some green onion, subbed corn for hominy, and threw in a jalapeno pepper that needed to be used. I loved the hit of lime at the end - yummmm! I served with Kittencal's Easy Grilled Bread & Olive Oil Mashed Potatoes. Made for the Groovy GastroGnomes, Zingo ZWT5.

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NELady June 08, 2009

I made this for ZWT-Mex/SW/Tex-Mex, and it has wonderful flavor! I used chicken breasts instead of thighs, but it came out tender and juicy. I had never tried hominy before, and I found I really like it! It has the texture of a bean and it smells like an authentic Mexican restaurant. The only thing I wasn't sure about was how to serve it, because the finished product is very brothy. I served it over lime-seasoned rice, and it was wonderful; but I think it could also be served as a very chunky soup.

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KissKiss May 19, 2009
Slow Cooker Chicken Pozole