Ingredients
The following ingredients have 8 Servings
- 4 bone-in skinless chicken thighs
- 4 cups chicken stock
- 1 25-ounce can white hominy, drained
- 2 4-ounce cans diced green chiles
- 1 sweet onion (diced)
- 1 poblano pepper (diced)
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper (to taste)
- 2 medium tomatillos (diced)
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Shredded cabbage
- Sliced radish
- Crumbled queso fresco
- Tortilla chips
- Lime wedges
Instruction
- Place chicken into a 6-qt slow cooker. Stir in chicken stock, hominy, green chiles, onion, pepper, garlic, cumin and oregano; season with salt and pepper, to taste.
- Cover and cook on low heat for 6-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
- Stir in tomatillos, cilantro, lime juice and chicken into the slow cooker; season with salt and pepper, to taste.
- Serve immediately with desired toppings.
