Sunday, August 16, 2009

Crock Posole

  • 2 14 1/2 oz. cans hominy, yellow -- drained
  • 1 4-oz. can chopped green chilies -- undrained
  • 1 med. onion (1/2 cups) -- chopped
  • 2 cloves garlic -- minced
  • 1 pound boned and skinned chicken breasts -- cut in 1" pieces
  • 1 14 1/2 oz. can tomatoes -- undrained, cut up
  • 1 14 1/2 oz. cans chicken broth -- reduced sodium
  • 1 teaspoon dried oregano -- crushed
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh cilantro -- snipped
  • Fat-Free sour cream -- optional
  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.
  2. Cover and cook on low setting for 5 to 6 hours or on high setting for 2 1/2 to 3 hours.
  3. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.
Makes 8 servings.
Per Serving: 132 Cal, 3g Total Fat(1g sat fat), 30mg Choles, 566mg
3 Points 8 servings

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