This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken.
Ingredients
- 1 1/2 cups shredded, cooked chicken meat
- 1/2 onion, chopped
- 2 tomatoes, chopped
- 2 (15 ounce) cans white hominy, drained
- 1 (15 ounce) can ranch-style beans
- 1 (7 ounce) can diced green chiles
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 pinch dried oregano
- 4 cups chicken broth
- 2 1/2 tablespoons dry potato flakes
Directions
- Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.