BEAN HOTEL RECIPES

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.

Steps:

• Heat a large heavy saute pan over high heat and lightly spray with oil.
• Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.
• Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot.
• Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
• Cover and cook on high for 4 hours or low for 8 hours.
• Remove bay leaves and adjust seasoning to taste before serving. Enjoy!
• Instant Pot: