Ingredients
- 2 Cups Cubed Butternut Squash
- 2 Poblano Peppers Cut in 1/2 inch dice
- 1-1/2 Cups Chopped Onion Red, yellow, and/or sweet
- 6 Cloves Garlic Chopped
- 1 29 oz. Can White Hominy Drained and rinsed
- 1 7 oz. Can Green chilies Well drained
- 1 Can Black Beans Drained and rinsed
- 1 Can Pinto beans Drained, rinsed and pureed
- 2 Cups Homemade Chicken Stock The box will work, too.
- 1-1/2 Cups Red Chili Sauce You can use Enchilada Sauce
- 1/4 Cup Masa Harina More if needed
- 1 Pound Boneless/Skinless Chicken Breast, thigh or both
- 1 Tblsp. Cumin
- 1 Tblsp. Chili Powder Whatever kind you like
- 1/2 Tblsp. Mexican Oregano
- Salt & Pepper As needed
- 1 Cup Sour Cream For topping
- 1/3 Cup Salsa For topping
- 1/4 Cup Cilantro Leaves For topping
- 1/2 Cup Queso Fresco for garnish
- 1 Lime Cut in wedges, for garnish
Servings:
Instructions
- Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
- Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
- Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
- Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 – 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
- At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
- Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
- While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
- When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
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