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Ingredients

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Directions

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  • Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.

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  • Add onion, garlic, jalapeno, cumin and chili powder to pot. Place chicken on top. Quarter squash lengthwise; seed. Cut crosswise into 3/4-inch pieces. Add to pot.

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  • Cover and cook on low heat for 7 hours or until beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.

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  • Spoon into bowls. Garnish with sour cream, chopped tomato and cilantro leaves.

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Conventional Cooking Method:
  • Soak beans overnight; rinse and drain. Cook according to package directions; reserve 1 cup cooking liquid; drain beans. Heat 2 tablespoons oil in Dutch oven. Add onion; cook, covered, 10 minutes. Stir in garlic, jalapeno, cumin, chili powder, squash, hominy, beans. Add 1 cup bean liquid. Simmer, covered, 12 minutes. Stir in chicken; cook 10 minutes. Remove from heat. Stir in salt, sour cream, lime juice, cilantro.

Nutrition Facts

268 calories; 8 g total fat; 51 mg cholesterol; 774 mg sodium. 25 g carbohydrates; 25 g protein;

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