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SLOW COOKER CHICKEN POSOLE

Made with shredded chicken and hominy in a comforting red chile broth, this Mexican Slow Cooker Chicken Posole is easy to make and full of authentic Mexican flavors. (gluten free)

INGREDIENTS

FOR THE POSOLE

  • 2 pounds boneless skinless chicken breasts, cut into large chunks
  • 4 cups chicken broth
  • 1 batch Red Enchilada Sauce (or 2 1/2 cups store-bought red enchilada sauce)
  • 1 shallot, finely diced
  • 1 tablespoon chili powder
  • 2 teaspoons minced garlic (about 4 cloves)
  • 2 teaspoons cumin powder
  • 1 teaspoon coarse kosher salt
  • 2 25-ounce cans white hominy, drained and rinsed
  • 1 tablespoon dried oregano
  • salt and pepper, to taste

FOR THE TOPPINGS AND MIX-INS (OPTIONAL)

  • finely shredded cabbage, lime juice, sliced radishes, cilantro

INSTRUCTIONS

  • Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.
  • Cover and cook for 7 1/2 hours on low or 3 1/2 hours on high.
  • Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.
  • Add in the shredded chicken, hominy and oregano. Cover and cook for another 30 minutes.
  • Serve posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.

Recipes by www.isabeleats.com

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