Made with such ease directly in your simmering pot! Stacked with destroyed chicken, hominy and green chiles. So comfortable, so great.
Chicken posole is a conventional Mexican stew, commonly made with hominy, stewed meat and every one of the garnishes (destroyed cabbage, cut radishes, avocado, or potentially lime wedges).
This stewing pot adaptation is our interpretation of this exquisite work of art, made with such ease solidly in the sluggish cooker for a the entire day stew.
Also the bone-in chicken thighs yielding the most tasty chicken stock. If necessary, boneless chicken thighs (or bosoms) can function as a fitting sub (yet I energetically suggest bone-in for additional character).
Whenever prepared to serve, sprinkle on a portion of your #1 wanted fixings for a total good supper.
- 4 bone-in, skinless chicken thighs
- 4 cups chicken stock
- 1 (25-ounce) can white hominy, drained
- 2 (4-ounce) cans diced green chiles
- 1 sweet onion, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 medium tomatillos, diced
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Shredded cabbage
- Sliced radish
- Crumbled queso fresco
- Tortilla chips
- Lime wedges
Place chicken into a 6-qt slow cooker. Mix in chicken stock, hominy, green chiles, onion, pepper, garlic, cumin and oregano; season with salt and pepper, to taste.
Cover and cook on low hotness for 6-8 hours. Eliminate chicken and let cool prior to dicing into scaled down pieces, disposing of bones.
Mix in tomatillos, cilantro, lime juice and chicken into the sluggish cooker; season with salt and pepper, to taste.
Serve quickly with wanted fixings.