Prep 15 mins
Cook 6 hrs
A really yummy change of pace. The tomatillos really give it some yummy tang. We love this recipe.
- 2 (7 ounce) jarsof heredez tomatillo salsa (or try homemade)
- 1 lb chicken, diced
- 1 garlic clove, minced
- 1 onion, chopped
- 1 (14 ounce) can chicken broth
- 1 (4 ounce) can green chilies
- 1 (15 ounce) can hominy
- 1 tablespoon cumin
- 1 bunch cilantro, chopped
- grated cheese
- tortilla chips
- Brown the chicken with the garlic and onion.
- Place in crock pot with the all the other ingredients (except cilantro, cheese, and tortilla chips).
- Cook on low for 6 hours.
- Adjust seasoning and serve with chopped cilantro, cheese and tortilla chips.
Yummy! Once again my pickey husband who is from Mexico City liked this one. A bit spicy for kids, but we sure liked it. A keeper it is. Low fat, just my style. Reminds me a bit of Mexican Pozole.
This was a really great dish, the tomatillo salsa really makes it. I used cumin seeds, more garlic, and doubled the hominy (only because they don't sell small cans where we live). This is so good, you don't need any toppings. We ate this as an entree and it served 5 - instead of 10.
Very tasty pot of goodness. It was a bit more like a soup, even though I used twice the hominy, but that's ok by me. I did add a squeeze of lime juice, just for a little extra zip. Mine was done in about 4 1/2 hours, but I did make it in the big crockpot, probably could have made twice more in that.