Cooked - Slow Cooker Chicken Posole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Chicken Posole

8.0

2 pounds boneless skinless chicken breasts, (cut into large chunks)

4 cups chicken broth

1 batch Red Enchilada Sauce ((or 2 ½ cups store-bought red enchilada sauce))

1 shallot, (finely diced)

1 tablespoon chili powder

2 teaspoons minced garlic ((about 4 cloves))

2 teaspoons ground cumin

1 teaspoon kosher salt

2 25-ounce cans white hominy, (drained and rinsed)

1 tablespoon dried oregano

Salt and black pepper, (to taste)

Finely shredded cabbage, lime juice, sliced radishes, cilantro

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 ½ hours on low or 3 ½ 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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 79 weeks ago

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