Crock Posole

Enjoy this thick, hearty, Southwestern make-ahead soup filled with chicken, hominy, tomatoes, and herbs prepared in the crockery cooker.

Ingredients
2  14-1/2-ounces cans golden hominy, drained
1  4-ounce can chopped green chili peppers, undrained
1  medium onion, chopped (1/2 cup)
2  cloves garlic, minced
1  pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1  14-1/2 ounce can tomatoes, undrained and cut up
2  14-1/2 ounces cans  reduced-sodium chicken broth
1  teaspoon dried oregano, crushed
1/2  teaspoon ground cumin
2  tablespoons snipped fresh cilantro
   Fat-free dairy sour cream (optional) 

Directions
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 
3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. 

Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings. 


Source:  www.bhg.com