I have two words for you: Slow Cooker. Yes, it may sound like an apparatus utilized in your grandmother’s generation, but this handy appliance is making a comeback. Time, money, and energy are precious commodities, and the slow cooker delivers savings in all three categories, for an initial investment of about $30-$50. The beauty of a slow cooker is its ability to cook delicious meals, unattended yet safely, all at the touch of a button. No more heating up your whole kitchen or getting your oven dirty. No more standing around, waiting for ingredients to come to a boil, or sticking your head in to see how much time is left. Simply put a roast, chicken, chili, beans or virtually any dish you desire into the cooker in the morning, and come home to the aroma of a healthy, ready-to-eat meal. You can even make delicious desserts, such as baked apples, rice pudding or fruit butters. Take a look below at this tasty slow cooker recipe that you can enjoy tonight! Green Pozole *Serves 6* Ingredients
- 1 dried chili (negro chili)
- 2 14.5 ounce cans low-sodium chicken broth
- 1 cup salsa verde
- 2 pounds chicken breast, 1-inch cubes 1 large onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons dried Mexican oregano
- 1 tablespoon ground cumin
- 1 4.25 ounce can diced green chilies
- 2 15 ounce cans hominy
- Soak the dried chili in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chili and place in a food processor with 1 cup of chicken broth. Puree until smooth.
- Pour the pureed chili mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours.
- Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, or fresh cilantro.
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