TOOLS
• Slow Cooker
• Cutting Board
• Knife |
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INGREDIENTS
• 2 cloves garlic, finely chopped
• 1 lbs boneless, skinless chicken thighs,
cut into 1-inch pieces
• 2 cans (15oz) white hominy, drained
and rinsed
• 1 medium-size onion, chopped
• 1 tsp dried oregano
• ½ tsp cumin
• pinch dried red pepper flakes
• 4 cups water
• 4 chicken bouillon cubes
• 2 cans (10 oz) Rotel tomatoes with
green chiles
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper |
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| PREPARATION:Combine garlic, chicken, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in slow cooker. Cover and cook on HIGH for 3 hours or LOW for 5 hours. Approx. 30 minutes before the end of the cooking time, stir in tomatoes, lime juice, salt & pepper and finish cooking. Serve immediately. HINTS: My friend, Dora, suggests using 1 small can of Chilpotle peppers and canned, diced tomatoes in place of the Rotel tomatoes and black pepper. |