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© Meredith Corporation. All rights reserved. Used with permission.
Coat a slow cooker with cooking spray. Place chicken in bottom of slow cooker and season with 1/2 teaspoon each salt and cumin and 1/4 teaspoon each black pepper and oregano.
Scatter onion, garlic, jalapeño and green pepper over chicken. Pour broth over top. Cover and cook on Low for 10 hours.
Stir in hominy, cornmeal and remaining 1/2 teaspoon each salt and cumin and 1/4 teaspoon each black pepper and oregano. Cook on High for 15 minutes.
To serve, stir in cilantro. If desired, accompany with tortilla chips, sour cream and additional chopped cilantro.