Crock Pot Holy Mole Chicken Posole

TUESDAY
Crock Pot Holy Molé Chicken Posolé

2 tblsp extra virgin olive oil
1½ lbs boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
1 large white onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and cut into ½-inch dice
1 red bell pepper, seeded and cut into ½-inch dice
2 14.5 oz. cans hominy, white or gold, drained and rinsed
1 14.5 oz. can diced tomatoes [do not drain]
1 15.5 oz. can kidney beans, [do not drain]
½ of 4 oz can diced green chilies [add more or less, to suit taste]
2 tblsp tomato paste
4 tblsp smooth peanut butter
½ of 8.25 oz jarred prepared mole [I prefer Rogelio Bueno, but any brand may be used – this can be found in the Latin section of the grocery store]
1 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
½ tsp ground cinnamon
3 14.5 oz cans chicken broth
Sour cream, garnish [optional]
Fresh chopped cilantro, garnish [optional]
Warmed corn or flour tortillas, garnish [optional]

1. In a large skillet, heat olive oil over medium high heat.

Add chicken, onion, garlic, and carrots.

Cook, stirring occasionally, for about five to ten minutes, or until chicken is almost opaque.

Remove from heat and cool for about ten minutes.

2. Spray 5-quart crockpot with nonstick cooking spray.

Place chicken-vegetable mixture into crockpot.

Add next five ingredients; stir to combine.

3. In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and one can chicken broth.

Whisk until mixed thoroughly.

If mixture is too thick, add about ½ cup of water.

Pour mixture, along with other two cans of chicken broth over crockpot contents.

4. Place cover on crockpot and cook over low heat for five to six hours, or over high for two to three hours.

If soup gets too thick, add water by ½-cup increments.

This soup should be consistency of a stew.

If you get it too thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.

5. Ladle into bowls and garnish with sour cream and cilantro.

Serve warmed tortillas alongside soup.

Serves 8-10.

Prep Time: approx. 20 minutes.