Name: Slow Cooker Chicken Pozole Blanco
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces - 2 pounds; Mazola® Corn Oil - ¼ cup; Onion, diced - 1 medium; Minced garlic - 1 tablespoon; Jalapeno or serrano chili pepper, seeded and minced - 1 small; Mazola® Chicken Flavor Bouillon Powder - 2 tablespoons; Water - 2 quarts; White or yellow hominy, drained - 1 (28 ounce) can; Spice Islands® Oregano - 2 teaspoons; Spice Islands® Bay Leaves - 1; Fresh lime juice - ¼ cup; 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 - ¼ cup

Ingredients for - Slow Cooker Chicken Pozole Blanco

1. Boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces 2 pounds

2. Mazola® Corn Oil ¼ cup

3. Onion, diced 1 medium

4. Minced garlic 1 tablespoon

5. Jalapeno or serrano chili pepper, seeded and minced 1 small

6. Mazola® Chicken Flavor Bouillon Powder 2 tablespoons

7. Water 2 quarts

8. White or yellow hominy, drained 1 (28 ounce) can

9. Spice Islands® Oregano 2 teaspoons

10. Spice Islands® Bay Leaves 1

11. Fresh lime juice ¼ cup

12. 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 ¼ cup

How to cook deliciously - Slow Cooker Chicken Pozole Blanco

1 . Stage

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.

2 . Stage

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.