Work: 10 minutes
Total: 3 1/2 hours
Serves: 4
15 oz can yellow or white hominy, drained
14.5 oz can Mexican-style diced tomatoes
10 oz mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 t ground cumin
5 chicken thighs (1 1/2 lb), skin removed
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)
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1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1/2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.
2. Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.
