Two Corn Chicken Posole recipe

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Ingredients

2 cups diced onion
1 tablespoon minced garlic
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 (28 ounce) can green enchilada sauce
1 (29 ounce) can hominy, rinsed and drained
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
1 (14.5 ounce) can Del Monte® Diced Tomatoes, not drained
2 cups College Inn® Chicken Broth
3 pounds boneless, skinless chicken thighs
Shredded cabbage
Sliced jalapeno chile
Diced avocado
radishes, sliced
Shredded Monterey Jack cheese
Chopped cilantro
Lime juice

Nutrition Info

592 calories
carbohydrate: 44.9 g
cholesterol: 162.1 mg
fat: 26.1 g
fiber: 9.4 g
protein: 44.9 g
saturatedFat: 9.2 g
servingSize: -
sodium: 1066.3 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.

  2. Remove chicken and shred with forks. Add chicken back to stew.

  3. Serve stew in bowls with toppings, as desired.

Recipe Yield

6 servings

Recipe Note

This hearty Mexican stew is prepared in a slow-cooker. Posole's signature ingredient is corn, and this tasty chicken stew features both sweet whole kernel corn and hominy. Top with a variety of fresh ingredients for a delicious, authentic meal in a bowl.

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