Slow Cooker Mole Chicken Pumpkin Chili with Hominy, by Diane

I've stumbled across another delicious use of pumpkin this week! This recipe could not have been easier or less time consuming. It has layers of different flavors thanks to the spices in the mole, and the pumpkin adds a richness to the chili that makes it even more warm and filing. The hominy in here is a fantastic idea, and is my favorite ingredient in here! I switched to ground chicken because that was what I had on hand, but I would like to try it with the shredded chicken as used in original recipe because I think that would be great too! One note: I would recommend tasting the sauce before adding it to the slow cooker as mine definitely needed more salt.

Recipe from: http://fooddonelight.com/slow-cooker-mole-chicken-hominy-and-pumpkin-chili-giveaway/

Ingredients:

1 tbsp. oil, divided
4 lbs. bone-in chicken thighs, skin removed
¾ tsp. kosher salt, divided
⅛ tsp. fresh ground black pepper.
1 onion, sliced
2 tbsp. chili powder
2 tbsp. dark cocoa powder
3 garlic cloves, minced
2 tsp. pureed chipotle in adobe sauce
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. allspice
1 cup low-sodium chicken broth
1 (15 oz.) can pure pumpkin puree
1 (14.5 oz.) can diced tomatoes
¼ cup natural peanut butter
1 (15.5 oz.) can hominy, drained and rinsed
1 red bell pepper, chopped
¼ cup chopped fresh cilantro

Directions:

1. Heat a large non-stick skillet over medium-high heat with 1 tsp. oil.
2. Sprinkle both sides of chicken with ½ tsp. salt and pepper.
3. Brown chicken in the skillet for 4 minutes per side, and place into the slow cooker.
4. Add remaining 2 tsp. oil to the skillet over medium heat until shimmering.
5. Add onion and cook until softened, about 5 minutes. Using a slotted spoon or tongs, place on top of chicken in slow cooker
6. To the hot skillet, add chili powder, cocoa powder, garlic, chipotle, cumin, cinnamon and allspice. Cook, stirring constantly, for 1 minute.
7. Add chicken broth and stir together.
8. Carefully pour into a blender and add the pumpkin puree, tomatoes and peanut butter. Puree.
9. Pour over the chicken. Pour the hominy and red pepper on top.
10. Cook on low for 4 hours.
11. Take chicken out, and place on a cutting board.
12. Remove from the bone and cut into bite sized pieces.
13. Top with cilantro.