slow cooker chicken pozole blanco
a great soup for casual entertaining . put garnishes in small individual bowls and let guests embellish the soup to their choosing.
boneless skinless chicken breasts, mazola corn oil, onion, minced garlic, jalapeno pepper, mazola chicken flavor bouillon powder, water, yellow hominy, spice islands oregano, spice islands bay leaves, fresh lime juice, mexican cheese
- 2.0 pound boneless skinless chicken breasts
 - 0.2 cup mazola corn oil
 - 1.0 onion
 - 1.0 tablespoon minced garlic
 - 1.0 jalapeno pepper
 - 2.0 tablespoon mazola chicken flavor bouillon powder
 - 2.0 quart water
 - 28.0 ounce yellow hominy
 - 2.0 teaspoon spice islands oregano
 - 1.0 spice islands bay leaves
 - 0.2 cup fresh lime juice
 - mexican cheese

- pat chicken dry with paper towels and season with salt and pepper, if desired.
 - heat oil in a large skillet over medium high heat.
 - add chicken and brown lightly, about 2 minutes per side.
 - transfer chicken to 6 quart slow cooker.
 - reduce heat to medium and add onions to skillet.
 - cook for 2 to 3 minutes or until onions begin to soften.
 - stir in garlic, minced chile and bouillon powder continue cooking 1 minute.
 - pour in 1 cup water and stir well.
 - remove from heat and pour into slow cooker.
 - add remaining water, hominy, oregano, bay leaf and lime juice.
 - cover and heat for 4 to 6 hours on low or 3 to 4 hours on high.
 - the soup is ready when the chicken is tender and can be easily pulled apart.
 - shred chicken using two forks to pull apart.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 pound boneless skinless chicken breasts
- 0.2 cup mazola corn oil
- 1.0 onion
- 1.0 tablespoon minced garlic
- 1.0 jalapeno pepper
- 2.0 tablespoon mazola chicken flavor bouillon powder
- 2.0 quart water
- 28.0 ounce yellow hominy
- 2.0 teaspoon spice islands oregano
- 1.0 spice islands bay leaves
- 0.2 cup fresh lime juice
- mexican cheese

 ### Assistant: The ingredients you'll need are:
- 2.0 pound boneless skinless chicken breasts
- 0.2 cup mazola corn oil
- 1.0 onion
- 1.0 tablespoon minced garlic
- 1.0 jalapeno pepper
- 2.0 tablespoon mazola chicken flavor bouillon powder
- 2.0 quart water
- 28.0 ounce yellow hominy
- 2.0 teaspoon spice islands oregano
- 1.0 spice islands bay leaves
- 0.2 cup fresh lime juice
- mexican cheese


You can follows these steps to make the recipe:
- pat chicken dry with paper towels and season with salt and pepper, if desired.
- heat oil in a large skillet over medium high heat.
- add chicken and brown lightly, about 2 minutes per side.
- transfer chicken to 6 quart slow cooker.
- reduce heat to medium and add onions to skillet.
- cook for 2 to 3 minutes or until onions begin to soften.
- stir in garlic, minced chile and bouillon powder continue cooking 1 minute.
- pour in 1 cup water and stir well.
- remove from heat and pour into slow cooker.
- add remaining water, hominy, oregano, bay leaf and lime juice.
- cover and heat for 4 to 6 hours on low or 3 to 4 hours on high.
- the soup is ready when the chicken is tender and can be easily pulled apart.
- shred chicken using two forks to pull apart.
- .

