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Headed towards back to the basics living.


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Eating well: Warm Chicken Posole

Happy birthday, New Mexico!  In honor of the great state I live in (not to mention random good timing) I made a big batch of spicy chicken posole. YUM! All the ingredients are easy to find in most supermarkets. If you live in the southwest where fresh green chile is available you might also want to add some of  that just for a little more local southwest flavor. It would also cut down the sodium content and up the Vitamin C.  But I must say I made this batch without it and my husband made no complaints. (He had seconds! Success!) We served it with a tall, cold glass of iced tea to turn down the heat factor. You could also throw in some tortilla chips, lime wedges or even some warm buttery homemade bread on the side (oh, I can’t wait to try out my Healthy Bread in Five Minutes a Day book! I gotta get the baking stone still.) If your feeling really festive I’m sure some icy margaritas would not be out of place. Enjoy!

Oh and the best part: It’s made in the slow-cooker! Toss it in, set the timer, and forget about it!

Warm Chicken Posole

The Goods:

1 can (15 oz) yellow or white hominy, drained

1 can (14.5 oz) Diced Tomatoes with Green Chilies

1 can (10 oz) mild/medium green enchilada sauce (if you know how to make homemade green chile sauce all the better-recipe coming soon!)

2 carrots, diced

1 medium onion, chopped

2 garlic cloves, minced

1 1/2 tsp cumin

3-4 chicken breasts (Cook them whole, then shred just before eating.)

Chopped Cilantro (Completely optional. You either love it or hate in my experience.)

The Grind: Combine all ingredients except cilantro, lime wedges and chips if using, in a 4-qt slow-cooker, making sure the chicken breasts are completely covered. Depending on your slow cooker this will take anywhere from 2.5 to 3 hours. I usually cook it on high for the first 2-2.5 hours and then if the chicken looks pretty well done I turn it down to low for the last half hour or so. Even if the chicken is done and vegetable are just about there I recommend leaving it at least on low for a while because it’s that last half hour or so that the posole really starts to thicken up. That’s it, set the timer and your off!

Happy eating!

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