Mazola

Slow Cooker Chicken Pozole Blanco Recipe

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Servings	Prep Time
8 to 10servings	00:20:00minutes

Cook Time

04:00:00 AMminutes

Servings	Prep Time
8 to 10servings	00:20:00minutes

Cook Time

04:00:00 AMminutes

Ingredients

2pound s bonelessskinless chicken breasts cut into 1-1/2 to 2-inch pieces
1/4cup Mazola® Corn Oil
1 medium oniondiced
1tablespoon minced garlic
1 small jalapeno or serrano chile pepperseeded and minced
2tablespoons Mazola® Chicken Flavor Bouillon Powder
2quarts water
1can (28 ounces) white OR yellow hominydrained
2teaspoons leaf oregano
1 each whole bay leaves
1/4cup fresh lime juice
Traditional garnishes: lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles,fried corn tortilla srips or tostadas, sour cream and crumbled or shredded Mexican cheese

Instructions

Step 1) 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.
Step 2) 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.
Step 3) 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.
Step 4) Ladle soup into bowls and let guests garnish the soup as desired.