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–+ servings
Slow Cooker Chicken Posole
Mary Kelly

Slow Cooker Chicken Posole

Picture this: it’s a chilly evening, you’ve just come in from the cold, and you’re dreaming of something warm and comforting. Enter slow cooker chicken posole.
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Prep Time 10 minutes
Cook Time 4 hours
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breast chunks
  • ½ small yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 batch homemade red enchilada sauce about 2 cups
  • 4 cups low-sodium chicken stock
  • 1 tablespoon smoked chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt plus extra as needed
  • 2 25-ounce cans white hominy, drained and rinsed
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon smoked paprika
For Topping/Serving:
  • Diced red onion
  • Thinly shredded green cabbage
  • Fresh cilantro leaves
  • Sliced radishes
  • Lime wedges

Equipment

  • slow cooker

Method
 

Step 1: Prepare the Ingredients
  1. Begin by gathering all your ingredients. Chop the onion and mince the garlic. If you’re making the homemade enchilada sauce, prepare that first so it’s ready when you need it.
Step 2: Add Ingredients to the Slow Cooker
  1. In your slow cooker, place the chicken chunks at the bottom. Follow with the chopped onions and minced garlic. Pour the enchilada sauce and chicken stock over the top. Stir in the smoked chili powder, cumin, salt, oregano, and smoked paprika. Mix gently to combine.
Step 3: Cook Low and Slow
  1. Cover the slow cooker and cook on low for about 6-8 hours or on high for 3-4 hours. The longer, the better. This is where the magic happens. You want the chicken to be tender and full of flavor.
Step 4: Add the Hominy
  1. About 30 minutes before you plan to serve, add the drained hominy to the pot. Give it a good stir, allowing it to warm through.
Step 5: Prepare the Toppings
  1. While the posole finishes cooking, prepare your toppings. Chop your cilantro, shred the cabbage, and dice the red onion. Set everything aside to have it ready when it’s time to serve.
Step 6: Serve and Enjoy
  1. Ladle the posole into bowls, making sure to include generous portions of broth, chicken, and hominy. Top with your desired toppings: red onion, cabbage, cilantro, radishes, and a squeeze of lime.

Notes

  1. Use Fresh Ingredients: Fresh herbs and spices significantly improve flavor. Choose quality for the best results.
  2. Adjust for Spiciness: If you prefer more heat, strap on some jalapeño slices or add diced green chilies.
  3. Customize Toppings: Personalize your bowl. Try creamy avocado, crumbled cheese, or even a dollop of sour cream.
  4. Don’t Skip the Acidity: Lime juice is the magic ingredient. It brightens flavors and adds an irresistible zing.
  5. Make It in Advance: Posole tastes even better the next day, so consider making it ahead of time.

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