Made with shredded chicken and hominy in a comforting red chile broth, this Mexican Slow Cooker Chicken Posole is easy to make and full of authentic Mexican flavors to warm you up! (gluten free)
It finally happened. I made a dish that I never thought I would make without the step-by-step instructions from my parents. I made posole!
If you’ve never heard of posole, you’re not alone. It’s not a dish that is normally found at Mexican restaurants, at least not in the United States. and definitely not in Pittsburgh. Posole, which means hominy, is a Mexican chile soup or stew traditionally made with pork and hominy covered in a chile broth.
That being said, there are countless variations of this dish, such as:
- some made in a red chile broth
- some with green chiles as the base
- some with no chiles at all (why, God, why?!)
- some made with pork
- some with chicken
- some with no meat at all
And just so you know, I plan on making ALL those variations for you at some point. This is only the beginning. I’m getting excited just talking about it.
Posole is kind of a big deal in my house. My parents don’t make it every day, every week or even every month. It’s usually made on special occasions when the whole family is together, like birthdays and holidays so my Mom or Dad can make a huge batch and feed everyone for days. And I mean dayyyysss.
And while I’ve seen my parents make this soup probably hundreds of times by now, I had never attempted to make it myself…until now.
I must say that I’ve definitely taken some liberties with my parents’ recipe.
First of all, they’ve never made posole in the slow cooker. I, on the other hand, wanted to create this dish as easily as possible and so I knew the slow cooker would be perfect for the job.
Second, my parents’ usually make the red chile base specifically for their posole. But not me. Again, because I’m lazy, I used a batch of my Authentic Red Enchilada Sauce that I had in the fridge. My sauce is still homemade, it’s insanely easy to make and most importantly, it’s still has all the same flavors of the red chile broth that are in my parents’ posole.
But a word of caution – while you could certainly use store-bought enchilada sauce instead of my enchilada sauce recipe, I don’t recommend it. It truly doesn’t have the same depth of flavor and just isn’t as tasty as the real stuff. If you’re hesitant to make enchilada sauce just for this recipe, I suggest making a double or even triple batch and storing it in the freezer so you can use it again for future recipes like these.
The right sauce makes a huge difference.
Once the chicken posole is ready to go, it’s usually served with radishes, cilantro, finely shredded cabbage, limes, dried oregano, red chile flakes, white onions and even avocados.
For these photos, I just used radishes, limes and cilantro, but I frequently also top it with shredded cabbage. It’s adds a nice crunch that is just delightful.
I truly hope you enjoy this recipe as much as I do.
If you make this recipe, let me know in the comments below and snap a photo and tag me @isabeleatsblog on Instagram. I’d love to see what you cook!
Made with shredded chicken and hominy in a comforting red chile broth, this Mexican Slow Cooker Chicken Posole is easy to make and full of authentic Mexican flavors. (gluten free)
- 2 lbs boneless skinless chicken breasts, cut into large chunks
- 2 tsp minced garlic
- 1 shallot, finely diced
- 2 tsp cumin powder
- 3 tsp chili powder
- 1 tsp coarse sea salt
- 1 batch Authentic Red Enchilada Sauce
- 4 cups chicken broth
- 2 (25oz) cans white hominy, drained and rinsed
- 1 tbsp dried oregano
- 1/4 cup chopped cilantro
- salt and pepper, to taste
- sliced radishes
- finely shredded cabbage
Add the chicken, garlic, shallots, cumin powder, chili powder, sea salt, enchilada sauce and chicken broth to the slow cooker. Mix until well combined.
Cover and cook on low for 7.5 hours or 3.5 hours on high.
Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.
Add in the shredded chicken, hominy and oregano. Cook for another 30 minutes.
Serve stew in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.
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