SLOW COOKER CHICKEN POZOLE BLANCO

Slow Cooker Chicken Pozole Blanco image

A great soup for casual entertaining.

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 3h20m

Yield 8

Number Of Ingredients 12

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Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
¼ cup Mazola® Corn Oil
1 medium onion, diced
1 tablespoon minced garlic
1 small jalapeno or serrano chili pepper, seeded and minced
2 tablespoons Mazola® Chicken Flavor Bouillon Powder
2 quarts water
1 (28 ounce) can white or yellow hominy, drained
2 teaspoons Spice Islands® Oregano
1 Spice Islands® Bay Leaves
¼ cup fresh lime juice
Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

Steps:

Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 10.3 g, Fiber 3 g, Protein 23.8 g, SaturatedFat 1.8 g, Sodium 909.3 mg, Sugar 2.6 g