Week Day Pasole

• 1/4 stick butter
• sauce mix McCormick Enchilada, Packet
• 29 ounces hominy can Mexican, drained
• 28 ounces crushed tomatoes
• 10 ounces diced tomatoes with green chilies can Rotel
• 10 ounces diced tomatoes
• 32 ounces swanson low sodium chicken broth
• 15 1/2 ounces chili beans with sauce
• 15 1/2 ounces kidney beans can Dark, drained
• 1 chicken rotisseri, picked and shredded
• 12 ounces Dos Equis Beer

1. Melt butter and stir in Enchilada dry mix, let warm thru & then add in the drained Hominy. Once the hominy is coated, add the Crushed Tomatoes, both cans of diced tomatoes and the chicken broth.
2. Once combined, stir in the chili beans & kidney beans - try not to stir too vigorously to keep beans intact and then add the chicken & lastly, the Dos XX with a celebratory sip for the chef!!
3. Let simmer on low for at least an hour, stirring so that beans don't stick to the bottom & scorch. I transferred it to the Crock Pot on low so it could just be there when everyone decides they are ready for a bowl.
4. I serve with shredded cabbage, sliced radishes, fresh limes, chopped onion and warmed corn tortillas.

butter, enchilada, hominy, tomatoes, tomatoes, tomatoes, chicken broth, chili beans, kidney beans, chicken

Taken from www.yummly.com/recipe/Week-Day-Pasole-1676928 (may not work)