About this recipe:This is a fantastic winter dish. Shredded chicken is slowly cooked with tomatoes, hominy (hulled corn) and chilli beans in a seasoned chicken stock.
215g cooked chicken meat, shredded
1/2 onion, chopped
2 tomatoes, chopped
2 (425g) tins white hominy, drained
1 (420g) tin chilli beans
1 (220g) tin diced green chillies
1/2 teaspoon chilli powder
1/4 teaspoon ground black pepper
1 pinch dried oregano
1 litre chicken stock
2 1/2 tablespoons instant mash
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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Place chicken, onion, tomatoes, hominy, chilli beans, diced green chillies, oregano, chilli powder and pepper into a slow cooker. Add enough chicken stock to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.
Tinned white hominy and tinned diced green chillies can be purchased in Hispanic speciality shops or online.
Alternatively, substitute in tinned sweetcorn for the hominy. Fresh green chillies, to taste, can be substituted in place of the tinned diced green chillies.