Tonight was my last night of tai chi class for the summer, but don’t worry – Crock-Pot Mondays will definitely continue! For the class’s last hurrah, this evening I came home to a slow cooker full of vegan chik’n posole, one of our favorite go-to summer soups.
I don’t usually cook posole in the Crock-Pot, but this morning I dared to be different and got it all suited up! And what a wonderful hands-off slow-cooker meal it is: The ingredients were prepped and mixed in 5 minutes flat this morning and I didn’t have to do another thing to it until we got home tonight and put a ladle into it for serving! Now that’s a low-key, no-fuss meal I can get behind.
The prep work went as usual: Add a big can of hominy, a bag of vegan chik’n strips, a can of tomatoes with green chilies, some dried minced onion, some garlic powder, some ground pepper, and four cups of vegetable broth to a pot (in tonight’s case, the Crock-Pot) and cook until piping-hot. On the stove, obviously you’d bring it to boiling first, but with the slow cooker, all that’s needed is to flip it to Low and let time work its magic!
The final result was as wonderful as usual. The hominy kept its bite despite 10 hours of cooking, the chik’n strips were wonderfully tender, and the tomatoes with green chilies only intensified in their spiciness. There were only a few spoonfuls left at the end of dinner – a sign of a meal well-loved!
:)