1 lb. Chicken Breasts (if you have a larger family, just add more chicken)
2 cloves Garlic, minced
1 Onion, diced
2 carrots, diced
1 tsp. Oregano
1 tsp. Cumin
1 can (14.5 oz) Mexican stewed Tomatoes
1 can (14.5 oz) Chicken Broth
1 cup Salsa Verde (you can find this in small cans, or in with the salsa– use whatever heat you prefer- I use mild)
1 can (15 oz) hominy (this will not go in the freezer)
In a freezer bag combine ingredients and freeze.
To prepare: Dump the frozen contents in your crockpot. Cook on low 6-8 hours. Approximately 1 hour before you plan to serve it, shred the chicken into smaller pieces by using 2 forks, and add 1 can (15 oz) of Hominy. Serve with whatever toppings sound good to you.
Dress up your posole when it’s finished: sprinkle it with some cheese, serve it with corn chips or tortillas, add a little sliced radish or lime juice for a bit of extra pizazz- you can add whatever sounds good to you!