Description
This Slow Cooker Chicken Posole is a soul-warming, flavor-packed Mexican soup made with tender shredded chicken, white hominy, green chiles, and spices. Simmered low and slow in a crockpot, it’s the perfect cozy dinner topped with fresh cabbage, radishes, queso fresco, and crispy tortilla chip
Ingredients
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 tsp ground cumin
1 tsp dried oregano
Kosher salt and freshly ground black pepper, to taste
2 medium tomatillos, diced
½ cup chopped fresh cilantro leaves
1 tbsp freshly squeezed lime juice
For Serving
Shredded cabbage
Sliced radish
Crumbled queso fresco
Tortilla chips
Lime wedges
Instructions
Place chicken thighs in a 6-quart slow cooker. Add chicken stock, hominy, green chiles, onion, poblano pepper, garlic, cumin, and oregano. Season with salt and pepper. Cover and cook on low heat for 6-8 hours, or until chicken is cooked through and tender. Remove chicken and let cool slightly. Discard bones and shred or dice meat. Stir chicken back into the slow cooker along with tomatillos, cilantro, and lime juice. Season with additional salt and pepper to taste. Serve hot with shredded cabbage, sliced radish, queso fresco, tortilla chips, and lime wedges.
Notes
You can use boneless chicken thighs or breasts for convenience. For extra heat, add diced jalapeño or a splash of hot sauce. Make it ahead and store in the fridge for up to 4 days or freeze for later.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4.5g
- Protein: 27g
- Cholesterol: 80mg