For a fantastic, hearty Mexican stew, why not try a delicious posole? This stew originate from the 19th century and is made traditionally with “hominy”, or dried maize kernels. It’s now served in Mexican restaurants the world ’round and is absolutely worth making yourself!
To simplify this dish, we used a slow cooker. This let us prepare the soup in the morning, and it was done by the end of the work day. To start with, we layered our vegetables on the bottom of the crock pot then placed the chicken thighs over. For flavor, we used oregano, garlic, cumin, red pepper, and a few other fantastic spices. Keep reading below for this excellent recipe…
Slow Cooker Posole Recipe
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon kosher salt
- 1/4 teaspoon back pepper
- 3 bay leaves
- 3 cloves garlic, minced
- 1 1/2 large jalapenos, cut in half and seeded
- 2 large carrots, peeled and chopped
- 2 celery stalks, sliced thin
- 1/3 cup cilantro leaves plus more for garnish
- 2 onions, diced
- 1 can corn kernels, drained
- 4 canned tomatillos, drained and coarsely chopped
- 4 cups chicken broth
- 3lbs boneless chicken thighs
- 1 tablespoon fresh lime juice
- 1 30oz can hominy
- 1/2 ripe peeled avocado, diced
- 4 radishes, thinly sliced
- Layer half of the onion and celery on the bottom of the crock pot. Layer the chicken thigh pieces on top of the corn, tomatillos, and remaining onion and celery. Sprinkle with salt, pepper, cumin, oregano, and chili powder. Add the garlic, the rest of the onion slices, chicken stock, bay leaves, jalapenos, and lime juice. Cover and set on high to cook for 4-4 1/2 hours, or on low for 6-7 hours, or until the meat is tender.
- Remove the meat from the crockpot and set aside to cool enough to handle. Shred the chicken thighs. Remove the bay leaves and discard. Remove the jalapeno halves and chop finely. Add the carrots and hominy. Cover and cook on high for an additional half hour or until warmed through and the carrots are tender.
- Garnish with avocado, radishes, and cilantro.
Recipe adapted from Mommy’s Kitchen