Slow-Cooker Chicken and Poblano Posole

Posole is a traditional Mexican stew made with hominy, a type of dried corn or maize. Usually served with the chicken on the bone, you can also remove skin and bones and return the meat to the stew before serving. If you’d rather use dried hominy, simply add 1 cup with the other ingredients at the beginning of cooking. This hearty, delicious, and simple dish is especially good with warm corn tortillas and a profusion of garnishes.

Staff Favorite, Gluten Free. 

Cook time: 4-8 hours

Slow-Cooker Chicken and Poblano Posole

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Prep Time

11 minutes

Cook Time

240 minutes

Servings

6 people

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Ingredients

• 3 pounds chicken parts skin removed
• 6 cloves garlic chopped
• 1 large onion chopped
• 2 poblano chiles coarsley chopped
• 1 tablespoon ground cumin
• 2 tablespoons dried oregano
• 2 teaspoons chipotle powder
• 1 can (28 ounces) diced tomatoes in juice
• 3 cups low-sodium chicken broth
• 2 serrano chile peppers halved lengthwise, no need to seed
• 1 can (15 ounces) hominy (posole) rinsed and drained
• 1/2 cup fresh cilantro chopped
• 2 avocados cubed
• Shredded red cabbage, Cotija cheese, sour cream, lime weges, garnish

Ingredients 3 pounds chicken parts skin removed 6 cloves garlic chopped 1 large onion chopped 2 poblano chiles coarsley chopped 1 tablespoon ground cumin 2 tablespoons dried oregano 2 teaspoons chipotle powder 1 can (28 ounces) diced tomatoes in juice 3 cups low-sodium chicken broth 2 serrano chile peppers halved lengthwise, no need to seed 1 can (15 ounces) hominy (posole) rinsed and drained 1/2 cup fresh cilantro chopped 2 avocados cubed Shredded red cabbage, Cotija cheese, sour cream, lime weges, garnish

Prep Time 11 minutes Cook Time 240 minutes Servings 6 people Print Recipe

Instructions

1. Place chicken pieces in a 5- to 6-quart slow cooker. Layer garlic, onion, poblanos, and spices on top. Pour tomatoes and broth over all. Add serrano peppers. Cover and cook on low for 6–7 hours, or on high for 4–5 hours.
2. Add hominy, cover, and continue cooking for 1 hour more, until flavors infuse and chicken is falling off the bone. Remove and discard serrano peppers (or mince and return to pot for extra spice). Season with salt and pepper.
3. To serve, divide chicken pieces among shallow bowls. Pour hominy and peppers over. Shower with cilantro, top with avocado, and serve hot, with garnishes alongside.

Recipe Notes

Nutrition Facts

Slow-Cooker Chicken and Poblano Posole

Amount Per Serving

Calories 464 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 197mg 66%

Sodium 285mg 12%

Total Carbohydrates 24g 8%

Dietary Fiber 9g 36%

Protein 49g 98%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 464 cal, 14g fat (8g mono, 3g poly, 3g sat), 197mg chol, 49g protein, 24g carb, 9g fiber, 285mg sodium