A few years ago, I found this recipe for zesty bean posole in my Better Homes & Garden magazine. Unfortunately, I didn't have everything on hand the recipe called for, but fortunately, I'm not afraid to adjust a recipe and see how it turns out. To see the original recipe, click the link above and to see my variation, keep reading...
 |
| (source) |
The biggest changes I made to the recipe were to add chicken and onion and replace the salsa with a can of Rotel.
Ingredients:
8 oz chicken
tenderloins
Season salt
1 can
hominy, drained and rinsed
1 can kidney
beans, drained and rinsed
1 can Rotel
2 cups
chicken broth
1/2 medium
onion, chopped
1 tsp dried
oregano
1/2 cup whipping cream, half-and-half
2 tablespoons all-purpose flour
Directions:
Season
chicken with season salt and add to crockpot. Add the remaining ingredients,
except flour and whipping cream, to the crockpot and stir to combine. Cook on
high for 3 1/2 hours. Remove chicken, shred, and return to crockpot. In a small bowl stir together cream and flour until smooth; stir into mixture in cooker. Cover; cook for 30 minutes more or until mixture is slightly thickened. Enjoy!
 |
| Deliciousness! |