We had our first real cold snap here in south Texas last week, and Amy at Simply Sugar and Gluten Free, posted the perfect Chicken Posole recipe, I knew I had to try it immediately.
Traditionally Posole is made with pork and lots of peppers, and slow cooked on the stove. One thing for sure Posole always has hominy. For our version we are using the ever so convenient crock pot.
This soup is brothy, with a slight kick from the spices, the corny flavor from the hominy and chicken meld together ever so perfectly. Go ahead and stick this in your crock pot today!
Ingredients: 4-6 bone-in chicken thighs, skin removed, 1 (32 ounce) can yellow hominy , 3 cups chicken stock (I used Sticky Chicken stock), 2 (14.5 ounce) cans of diced tomatoes, 3 carrots, peeled and sliced into thin rounds, 3 green onions, both green and white parts, sliced thinly, 4-5 cloves of garlic, minced, 1 tablespoon cumin, 2 teaspoons chili powder, 1 1/2 teaspoons Mexican oregano, 1/8 teaspoon cayenne pepper, 1 teaspoon salt, or to taste, ½ teaspoon black pepper
Frozen sticky chicken stock. One of my absolute, most favorite tips in the kitchen, this stock.
In the crock pot, place the bone-in chicken thighs. You could use any chicken for this, but bone in adds much more flavor. Place your crock pot on high.
Chop the carrots and green onions.
Add them all to the crock pot.
Add the hominy and diced tomatoes.
and all the spices.
and your chicken stock. Mix well and set to cook 5-6 hours, or longer. If you leave to go to work, be sure to turn it to low.
Once the meat is thoroughly cooked and falling off the bone tender, remove bones and excess skin, and shred the chicken.
Then add it back to the posole.
And serve with a dollop of sour cream, and a sprinkling of cilantro.
Mmm, can you smell it?
Print This Recipe
Crock pot Chicken Posole
Adapted from Simply sugar and gluten free
4-6 bone-in chicken thighs, skin removed
1 (32 ounce) can yellow hominy, drained
3 cups chicken stock (I used Sticky Chicken stock)
2 (14.5 ounce) cans of diced tomatoes
3 carrots, peeled and sliced into thin rounds
3 green onions, both green and white parts, sliced thinly
4-5 cloves of garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 1/2 teaspoons Mexican oregano
1/8 teaspoon cayenne pepper
1 teaspoon salt, or to taste
½ teaspoon fresh ground black pepper
Place chicken in the bottom of the slow cooker. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on high for 5 – 6 hours, or until chicken and carrots are cooked through and tender. Remove chicken, remove bones and shred meat with two forks. Return chicken to crock, stir to combine. Serve with toppings if desired.
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