Prep time 10 min.

Cook time 8 hr.


2 cups diced onion

1 Tbsp. minced garlic

1 ½ tsp. cumin

1 tsp. dried oregano

1 tsp. chili powder

1 can (28 oz.) medium green enchilada sauce 

1 can (29 oz.) hominy, rinsed and drained

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained

2 cups College Inn® Chicken Broth

3 lbs. boneless, skinless chicken thighs (about 8)

Topping Options:

Shredded cabbage

Sliced jalapeños

Diced avocado

Sliced radishes

Shredded Monterey Jack cheese

Chopped cilantro

Lime juice


  1. Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.

  2. Remove chicken and shred with forks. Add chicken back to stew.

  3. Serve stew in bowls with toppings, as desired.

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