As I decompress after a whirlwind week in Disney World, enjoy this delicious looking recipe and guest post from Amy who blogs at Simply Sugar & Gluten-Free. Tomorrow I plan to start a short series on Disney dining. I’m also hoping to get back in the kitchen to whip up some more recipes!
Hi! I’m Amy Green, author of Simply Sugar & Gluten-Free, a blog dedicated to fabulous food made a little healthier. I struggled with my weight my entire life, and after eliminating refined sugars and gluten from my diet I’ve been able to maintain a 60+ pound weight loss for the past six years. I believe that there is no one-size-fits-all when it comes to food and that everyone has to figure out what works best for them. Much of what I cook, including this Posole, is naturally sugar-free and gluten-free, so my blog contains many recipes that will work for anyone.
There are many things I love about this recipe – most of all I love that it takes about 15 minutes to put together. It’s budget-friendly, and when my husband comes home from a long day at work he’s thrilled with the wonderful aroma in the house. He’s even excited to eat the leftovers.
Posole is a Mexican stew, originally made with pork. You can make Posole a million different ways but the one constant ingredient is hominy, which is just dried corn that has been soaked until the hull can be removed. Hominy gives the stew a rich corn tortilla flavor and makes it satisfying. Hominy is either white or yellow and can usually be found in the canned vegetable section of your grocery store. I paid $0.75 a can.
Sometimes chicken breast meat cooked in the CrockPot can get a little dry. A favorite trick of mine whenever I cook any meat is to salt it with about ½ teaspoon of kosher salt several hours before cooking – or even overnight. This helps the meat stay really nice and moist. Don’t worry about the meat being too salty. That won’t happen. I like to use bone-in chicken breasts because they add more flavor to the broth. Boneless, skinless chicken breasts work well, too.
I hope you like this recipe as much as we do.
Chicken Posole Stew
serves 4 – 6
For the stew:
- 2 bone-in chicken breasts, skin removed
- 2 (15 oz.) cans white hominy, rinsed and drained
- 3 cups good quality chicken stock
- 2 (14.5 oz.) cans of diced tomatoes
- 3 carrots, peeled and sliced into thin rounds
- 3 scallions, both green and white parts, sliced thinly
- 3 cloves of garlic, minced
- 1 tablespoon cumin
- 2 teaspoons light ancho chili powder
- 1 ½ teaspoons Mexican oregano
- ¼ teaspoon cayenne pepper (adjust to fit your taste)
- 1 teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper
- Chopped cilantro
- Queso Fresco or other good quality Mexican cheese (montery jack would work)
- Shredded radishes (Use the large holes on your box grater)
- Sour cream
- Tortilla chips
Place chicken breasts in the bottom of the CrockPot. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on low for 5 – 6 hours, or until chicken and carrots are cooked through and tender. Remove chicken from CrockPot and shred with two forks. Return chicken to CrockPot, stir to combine. Serve with toppings if desired.