Around Christmas the center isles of the grocery store will have the big 110 oz cans of hominy and somehow I seem to come home with one because I love soups and stews and have these grand notions of making pozole. This recipe is a twist on some of the traditional flavors but incorporates one of my favorite “tried and true” white chicken chili recipes.

Let’s Get Crafty!

Ingredients:
3 chicken breasts
1 small onion, diced
2 cans low sodium chicken broth
16 oz jar salsa verde
12 oz can mild green chiles
1/2 tablespoon ground cumin
1/2 tablespoon ground oregano
1/2 tablespoon ground white pepper
2 – 25 oz can hominy (I used 1/2 of the 110 oz can), rinsed and drained

Toss everything but the hominy into the crockpot at the start of the day and then add the rinsed and drained hominy in the last couple hours of cooking. Before serving, pull out the chicken to shred it and then stir back in.

So easy and so good. Thanks for stopping by. Hope you are having a wonderful day.