Wednesday, October 16, 2013

Crockpot Chicken Pasole

So easy, and so good.

15 oz can white or yellow hominy (drained)
14 oz can Rotel (I like the mild)
14 oz can Chicken Broth
10 oz can mild green enchilada sauce (I like Las Palmas)
2 yellow squash, sliced thin  (or you can substitute 2 carrots, sliced)
1 med onion, chopped
2 cloves garlic, minced
1 t cumin
1 t oregano
3-5 chicken thighs (depending on how meaty you want this)

Put it all in 4 lb crockpot on high for 3-4 hours.
Serve with crushed tortilla chips, avocado, cheese, cilantro....whatever you want.

Note: Just before serving take the chicken out, and cut it up and put back in.
I also sauteed the squash in coconut oil and didn't add to the soup till the last 30 minutes,
so there was a bit of a fresh crunch to the soup. Not that you have to do it this way.

I took a picture but it did not do this recipe your imagination is better.


Dennis said...

Very, very good. It really hits the spot.


Lisa said...

Perfect recipe for the day! Thanks for sharing I'm going to try it this weekend!

Anonymous said...

Sounds good! What is rotel?

Ammy said...

Yum! Lots of spaish people make this around the holidays...they use pork. I am really, really ecxited to try this. I love pasole!

Sue said...

I'm going to make it. The hominy sold me!


Sue said...

What is Rotel?



Grandma Honey said...

Rotel is a mexican style tomato combo. The can is a little bit smaller than a regular size of canned tomatoes. I think it's pretty much at every grocery store. Just look by the canned tomatoes....or if not there, look by the Mexican food. Or ask. It's gotta be there.