Yield: 8 Servings
|2 cups||Great Northern dried beans water; boiling|
|2 \N||Onion; chopped|
|2 \N||Cloves garlic; minced|
|3 \N||Pickled jalapeno peppers seed; derib; chop|
|1 teaspoon||Chili powder|
|1½ pounds||Boneless, skinless chicken|
|\N \N||White meat; cut into 1\" pcs|
|1 pounds||Summer squash|
|15 ounces||Hominy or corn; drained|
|½ cup||Sour cream|
|2¼ teaspoon||Salt or to taste|
|1 tablespoon||Lime juice|
|¼ cup||Cilantro; chopped|
|2 \N||Plum tomatoes; chopped|
Bring beans to a boil in enough water to cover. Drain.
Combine beans with 3 cups boiling water in slow-cooker. Add seasonings. Place chicken on top. Quarter squash lengthwise; seed and cut crosswise into ¾" pieces. Add to cooker.
Cover and cook on low heat for 7 hours or until beans are tender.
Stir in hominy or corn, sour cream, salt, lime juice and chopped cilantro.
Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired.
Adapted from Family Circle MM Wrenn