I make this recipe for football Sunday afternoons. It is highly requested at all family events. Always gets first place at chili cookoffs. The most sought-after dish at potlucks. Enjoy!
Ingredients
- 1 , 2 to 3 pound
- 6 cups water , or as needed to cover
- 3 , 15.5 ounce
- 2 , 15.5 ounce
- 1 large onion , chopped
- 2 , 4 ounce
- 3 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano , or more to taste
- 2 cubess chicken bouillon , or more to taste
- 1 , 8 ounce
Instructions
-
1
Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
-
2
Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
-
3
Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.
Nutrition Facts
Per serving
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