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Ingredients
| yellow Hominy Grits: 14.5 oz |
| canned green chili peppers: 4 oz |
| onions: 1 |
| garlic: 2 cloves |
| cured boneless ham: 1 lb |
| canned red tomatoes: 14.5 oz |
| chicken broth: 14.5 oz |
| dried oregano (ground): 1 tsp |
| ground cumin: 1/2 tsp |
| fresh cilantro (coriander): 2 Tbl |
Crock Posole
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
150 min -
Servings
10 serving(s)
Tags
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.