Slow Cooker Chicken Pozole Blanco

• 2 pounds boneless skinless chicken breasts cut into 1-1/2 to 2-inch pieces
• 1/4 cup Mazola Corn Oil
• 1 onion medium, diced
• 1 tablespoon minced garlic
• 1 jalapeno pepper small, seeded and minced
• 2 tablespoons Mazola(R) Chicken Flavor Bouillon Powder
• 2 quarts water
• 28 ounces yellow hominy or white, drained
• 2 teaspoons Spice Islands Oregano
• 1 Spice Islands Bay Leaves each
• 1/4 cup fresh lime juice
• Mexican cheese

1. Pat chicken dry with paper towels and season with salt and pepper, if desired.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken and brown lightly, about 2 minutes per side.
4. Transfer chicken to 6-quart slow cooker.
5. Reduce heat to medium and add onions to skillet.
6. Cook for 2 to 3 minutes or until onions begin to soften.
7. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute.
8. Pour in 1 cup water and stir well.
9. Remove from heat and pour into slow cooker.
10. Add remaining water, hominy, oregano, bay leaf and lime juice.
11. Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH.
12. The soup is ready when the chicken is tender and can be easily pulled apart.
13. Shred chicken using two forks to pull apart.

chicken breasts, corn oil, onion, garlic, pepper, chicken flavor, water, hominy, oregano, spice, lime juice, cheese

Taken from www.yummly.com/recipe/Slow-Cooker-Chicken-Pozole-Blanco-992755 (may not work)