I posted this a few years ago, but since it’s soup and stew weather, and since I just put a batch of this in the slow-cooker (well, actually in the Wolfgang Puck rice cooker, but that’s another story), I thought I’d repost it.
This is a really, really simple recipe with a Southwestern flair. Since it’s mostly just “open cans, dump” it’s also quite fast to assemble. The only “cooking” required is to pre-cook some chicken.
Cook–any old way that’s easy or comfy for you–a chicken, or just cook 5-6 chicken thighs. White meat’s not as juicy and tasty, so I major in dark meat for this, but you can pick and choose for your own taste. I generally skin the chicken before cooking, but whatever suits you. Cooking the day before and store the chicken in the fridge–or even a week and freeze–then cool and de-bone the chicken.
Just assemble the ingredients listed in any order you want in a slow cooker:
Chicken, as above
1-28oz (or two 15oz) can of green enchilada sauce
2-4oz cans chopped green chiles
2-15oz cans white hominey
1-15oz can of cannellini beans
1-4oz can chopped mushrooms
1-chopped onion, pre-“sautéed” (the quotation marks are cos I “sautée” onions for such as this by placing them in a microwave safe container with a lil olive oil and nuke ’em for a minute or so. YMMV. 2 mins at half power works best in my microwave.)
about 2C water
You can feel free to add some “sautéed” minced garlic–do the garlic with the onions so as not to overcook the garlic–some freshly ground black pepper and even some cumin to taste. I do. Heck, I’ve also been known to add some Rotel’s Diced Tomato & Green Chilies for a lil added taste touch. But not the tomato and habaneros Rotel also sells. (Too much heat for my Wonder Woman.)
Crock pot as normally. Eat with (white, if you have ’em) corn chips, corn bread, lightly toasted corn tortillas, or whatever suits your fancy.
A couple of small notes: while I do rinse the cannelini beans, I do not rinse the hominy. While most folks do rinse the hominy, I’ve not found it adds any benefit to do so. 😉
This is a chicken “white bread” version of a pork posole recipe. If you prefer, you can pre-cook some pork chops, pork shoulder or whatever, and substitute that for the chicken. It’s just as good but with a slightly different flavor. 😉
Looks interesting. I do a RED quick pork posole with store-bought salsa. I gotta try this green one now.
MC
This green one is very mild–just what my Wonder Woman prefers–but it still has enough “southwestern” flavor that I like it as well. A red posole… hmmm, I’ve made pork chili, so perhaps that comes close.
I love those “assemble” and heat kind of recipes. This one looks like a winner to me, but I doubt we’ll ever have it at my house – my wife loathes hominy for some reason. Heck, the only way I can get grits with my eggs is to order them at a restaurant.
Maybe I can get her to substitute barley for the hominy – although the taste wouldn’t be the same.
Well, well, well…
After describing this recipe to my wife, we’re going to try it – with barley instead of hominy and chicken broth instead of water…
I can’t wait to try our variation of it this evening.
Examining the ingredients at the grocery store, we decided to substitute pinto beans for the barley we were substituting for the hominy. It’s all in the crock pot now and it smells absolutely delicious. Thanks for reposting this recipe.
You know, I had some barley I could have used… but since I like hominy… (pinto beans are OK, and I’ve used ’em in a pinch. Different texture and taste, but OK)
BTW, the canned mushrooms are a recent addition to this recipe. Canned mushrooms taste like, well, nothing, but have a texture, I think, that complements the hominy and chicken. Of course, if I wanted to add flavor as well, I’d have to hunt down some mushrooms that’d work with this. Hmmm, sounds like a plan.
Fed three off this and had leftovers for tomorrow.
BTW, cut out the water, beans and hominy, then add mushroom soup and you have a good sauce for “green enchiladas”. I make a green enchilada casserole by layering (flat!) corn tortillas, “green chicken goop” and a shredded monterey jack/cheddar mix several layers deep, then baking for ~40 mins at 325 F. Good stuff, maynard.
My wife makes a “red” enchilada casserole in a similar way – but we use beef instead of chicken. It’s a frequent favorite at our house. The “green chicken stew” was fabulous last night. None of it survived the appetite of our family to be preserved as a science experiment in plastic petri dishes stored on the refrigerator shelves.
Actually, I follow my brother-in-law who was essentially raised by his family’s Mexican maid and use NO meat whatsoever in red enchiladas. Just cheese, sauce, onion and tortillas. I do NOT make the effort to roll them as he does (he’s a perfectionist when it comes to cooking Mexican food), but I do approximate his sauce. He boils water and places anaheim chiles in it, weighting them down with a saucer, then lets the mess soak for a day or so (8 hours at least). Then he removes the now well-soaked peppers and in a food processor, with just enough water–it takes some experience to get it right–whirs them up. That’s traditional red sauce.
I take the easy way out. I crumble the peppers into an electric coffee grinder and make a powder. I then add boiling water, stirring to make a sauce. Yum. It literally needs nothing else. Oh, if I know I have some “gringo” palates to please, I’ll make a separate batch up, “cooling” it down a bit with some corn flour (made by grinding corn meal in the same coffee grinder :-)).
I add meat and bean dishes as sides to (red) enchiladas. Some sour cream on top, along with lettuce (and sometimes some “sweetened” chopped onion–“sweetened” by chopping them a day or more before then storing them in the fridge in a plastic bag) and I’m in hog heaven. And yeh, I tend to hog on a dish of that stuff.
BTW, that red sauce, bolstered with fresh garlic, onion, freshly-ground cumin and a bit morem than a pinch of oregano makes for a pretty darned good chili sauce. Oh, maybe use some ancho or even chipotle chiles as well, but it’s a great red sauce base for real chili.
Oh, btw, we did have a tad left from last night, although I had 1-1/2 bowls. Tonight is leftover night, though. I have some leftover chili and some leftover chicken and rice to add to the “buffet” so any way it shakes out, I’ll be eating good eats. 🙂