Last night, I got a hankering for Mexican food. I didn’t feel like going all the way to town, So I saw I had hominy and I had some chicken… and I got to thinking about Mexican flavors and came up with this..
Ingredients
4 Chicken Thighs with Bone and Skin
3 Cloves of garlic, Sliced
2 Cans of Hominy, Drained and rinsed
1 Sweet Onion Diced
1/2 tsp Cumin
1/2 tsp Red Pepper Flakes
2 Pkgs Chicken Boullion (oxbow)
4 cups of water
1 Can of diced tomatoes with Jalapenos
3/4 of a can (the can with the tomatoes and jalapenos) of Salsa Verde
1 tbsp Lime Juice
1/2 tsp Salt
1/2 tsp Pepper
4 tbsp fresh Cilantro chopped
Directions
In your slow cooker, add the water, chicken, onions, cumin, red pepper flakes, chicken boullion, Diced tomatoes with jalapenso, salsa, salt, pepper, cumin and Fresh Cilantro and mix it up.
Cook on high for 3 hours, or low for 6.
Top with Jalapenos or avocado and some extra chopped Cilantro!
My idea behind the bone and skin on the chicken thighs, was going back to the bone broth idea about the collagen and everything.. So I decided to go with it..
We were all very happy with it.. It had a clean fresh flavor and my kitchen smelled like Mexico.. haha..