Cooking Tips & Hints
                  Week 30 Featured Recipe
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CHICKEN POSOLE
(click for printable version of this recipe)
This soup is not usually a main course. It is pictured here with fish tacos, which will be featured as next week's recipe.
TOOLS:
Slow Cooker
Cutting Board
Knife
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
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


(CLICK ANY PICTURE TO ENLARGE)
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.
(CLICK ANY PICTURE TO ENLARGE)