Description
This Slow Cooker Chicken Posole is a comforting and flavorful Mexican soup made with tender shredded chicken, hominy, green chiles, and a blend of spices. Slow cooking melds the ingredients perfectly, creating a hearty dish that’s easy to prepare and perfect for a cozy dinner. Garnish with fresh cilantro, lime wedges, radishes, cabbage, avocado slices, and tortilla chips for a delicious and authentic experience.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups chicken broth
- 2 (15-ounce) cans hominy, drained and rinsed
- 1 (10-ounce) can diced green chiles
For Garnish
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- Lime wedges for serving
- Thinly sliced radishes for garnish
- Shredded cabbage for garnish
- Avocado slices for garnish
- Tortilla chips for serving
Instructions
- Combine Ingredients: Place the chicken breasts, diced onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, chicken broth, drained and rinsed hominy, and diced green chiles into a slow cooker. Stir gently to evenly distribute the spices and ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the slow cooker and stir everything together.
- Add Fresh Cilantro: Stir in the 1/4 cup chopped fresh cilantro for added flavor and freshness.
- Serve: Ladle the posole into bowls and garnish with lime wedges, shredded cabbage, thinly sliced radishes, avocado slices, extra cilantro, and tortilla chips as desired for texture and flavor contrast.
Notes
- For a spicier version, add chopped jalapeños or a pinch of red pepper flakes during slow cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish freezes well and can be kept in the freezer for up to 2 months.
