Two Corn Chicken Posole

• 2 cups diced onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 (28 ounce) can green enchilada sauce
• 1 (29 ounce) can hominy, rinsed and drained
• 1 (15.25 ounce) can Del Monte(R) Whole Kernel Corn, drained
• 1 (14.5 ounce) can Del Monte(R) Diced Tomatoes, not drained
• 2 cups College Inn(R) Chicken Broth
• 3 pounds boneless, skinless chicken thighs
• Topping Options:
• Shredded cabbage
• Sliced jalapeno chile
• Diced avocado
• radishes, sliced
• Shredded Monterey Jack cheese
• Chopped cilantro
• Lime juice

1. Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
2. Remove chicken and shred with forks. Add chicken back to stew.
3. Serve stew in bowls with toppings, as desired.

onion, garlic, ground cumin, oregano, chili powder, green enchilada sauce, hominy, del monte, del monte, chicken broth, chicken, topping options, cabbage, jalapeno chile, avocado, cheese, cilantro, lime juice

Taken from www.allrecipes.com/recipe/258989/two-corn-chicken-posole/ (may not work)