1 (28oz) can of tomatillos
2 (14oz) cans of chicken broth
1 medium onion, chopped
1 cup coarsely chopped fresh cilantro
2 garlic cloves
2 Tsp salt
1 Tsp black pepper
1 Tsp oregano
1 Tsp cumin
4 cups shredded chicken
2 (15oz) cans of hominy, rinsed
Garnish with avocado, radishes, and lime wedges
Combine the tomatillos, 1 cup of the broth, the onion, the cilantro, and the spices and blend until smooth. (I used an immersion blender, less to clean)
Combine the tomatillo mixture, the remaining chicken broth, the shredded chicken, and the hominy in a slow cooker on low for 4 hours.
Ladle into bowls, garnish with the avocado, lime and radishes and more cilantro if desired.
Pretty quick and easy canned slow cooker meal for the weekend!
