Slow Cooker Chicken Posole

It's no secret that I ♥ my Crock Pot. I love the versatility of how I can cook a roast, a whole chicken, stews, oatmeal, apple butter and a variety of different soups. Actually most of the soup recipes I make are prepared in my crock pot. When I was thumbing through one of my Woman's Day Magazines I came across this recipe for Slow Cooker Chicken Posole.

What is Posole you ask? Well it is a Mexican inspired soup made with hominy, chicken or pork, chilies and seasonings. In this case chicken was used. I was really excited to try this recipe. I have wanted to make posole for quite some time, but just haven't gotten around to it. This slow cooker recipe was perfect for my first attempt.

A couple weeks back we got slammed with some pretty cold weather here in North Texas. Were not used to that kind of weather so it was cold to say the least. I thought soup would be the perfect meal to warm everyone up. This recipe was really easy and straight forward. Just toss everything in the slow cooker and let it do it's magic. Don't you just love those kinds of recipes? I know I do. This soup had a great flavor and was packed full of chicken, carrots, hominy and a nice tasty broth.

When I make authentic Mexican soups or stews I always serve hot flour tortillas on the side. In my opionion it really rounds off the meal perfectly. Now I don't serve just any store bought flour tortilla, but homemade instead. Why use store bought when flour tortillas from scratch taste so much better. Stay tuned because I will be posting my Homemade Flour Tortilla recipe on my next post.

My next attempt at Posole will be a traditional pork based posole with (guajillo) chili's. My bloggy friend Lori or at My Wooden Spoon has an awesome recipe that I can't wait to try.

Slow Cooker Chicken Posole

1 - 15 oz cans white or yellow hominy, drained
1 - 14.5 oz can Mexican style diced tomatoes or one can Rotel
1 - 14 oz can chicken broth
1 - 10 oz can mild green enchilada sauce
2 - carrots, diced
1 - medium onion, chopped
2 - 3 garlic cloves, minced
2 - tsp cumin
1 - teaspoon mexican or regular oregano
5 - 6 chicken thighs (1 1/2 lbs) skin removed
chopped cilantro, lime wedges, sliced radishes and tortilla tortilla chips (optional)

Combine hominy, tomatoes, chicken broth, enchilada sauce, carrots, onion, garlic, oregano and cumin in 4 quart slow cooker. Add chicken and stir to combine. Cover on high 3 to 3 1/2 hours until chicken is cooked through and vegetable are tender. Skim and discard any fat from the surface. Remove chicken; pull meat off the bones into large shreds. Stir back into slow cooker. Stir in cilantro, if using. Ladle into bowls and serve with lime wedges, sliced radishes and tortilla chips.

*If you love hominy use two cans.

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