Week Day Pasole

Photo: Kelly L. Gullickson Madison

Ingredients

1/4 stick butter

McCormick Enchilada Sauce Mix Packet

29 oz can Mexican Hominy (drained)

28 oz can Crushed Tomatoes

10 oz can Rotel Diced Tomatoes with green chilies

10 oz can Rotel Diced Tomatoes with lime& 1 32 oz Swanson Low Sodium Chicken Broth

15 1/2 oz can Chili Beans with sauce

15 1/2 oz can Dark Kidney Beans (drained)

1 rotisseri Chicken, picked and shredded

1 12 oz Dos Equis Beer

Preparation

Melt butter and stir in Enchilada dry mix, let warm thru & then add in the drained Hominy. Once the hominy is coated, add the Crushed Tomatoes, both cans of diced tomatoes and the chicken broth.

Once combined, stir in the chili beans & kidney beans – try not to stir too vigorously to keep beans intact and then add the chicken & lastly, the Dos XX with a celebratory sip for the chef!!

Let simmer on low for at least an hour, stirring so that beans don't stick to the bottom & scorch. I transferred it to the Crock Pot on low so it could just be there when everyone decides they are ready for a bowl.

I serve with shredded cabbage, sliced radishes, fresh limes, chopped onion and warmed corn tortillas.