Crock Posole

Have you heard of kitchendaily.com ?  It’s amazing.  Recipes, photos, nutritional value, videos, step-by-step instructions, and more. I love that I came by it randomly, and have kept it bookmarked ever since!

If a picture is worth a thousand words, this one spoke to my stomach.  It looked…zesty! And I was ready to try to make it! =D

Crock Posole

–Posole, or Pozole, is a traditional Mexican stew.  Originally, Pozole was an Aztec dish mixed and served with corn at celebratory occasions.  Instead of the meat we would use today (ie. chicken, pork, turkey) it was actually made with the bodies of Aztec prisoners.  Gross right? I’m so glad we get to use chicken today!

Hopefully, that little fun-fact doesn’t stop you from trying this dish out!

So what you need:

2 14.5 ounce cans of golden hominy, drained (I used a gold & a white hominy)
1 4oz can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 lb boneless, skinless chicken breasts and/or thighs, cut into 1-inch pieces
1 14.5oz can tomatoes, undrained (I bought diced tomatoes with NO added salt)
1 32oz reduced-sodium chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
2 TBSP snipped fresh cilantro
Fat-free sour cream (optional)
and of course….a CrockPot!!!!

Place the hominy, chili peppers, onion, garlic, tomatoes, chicken broth, oregano, cumin, and chicken in a 3-1/2, 4-, or 5-quart crockpot.

Cover and cook on low for 5-6 hours, or on high for 2.5-3 hours.  Stir in cilantro and garnish with sour cream, if desired.  Makes 8-10 servings.

This is before I added the broth & chicken.  I’m going to try to add photos of the finished meal once its done in a few hours! =D

The finished product!!! I’m so excited!!! =D

Total Cals: 132
Total Fat: 3g
Protein: 14g
Carbs: 13g

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