Made with shredded chicken and hominy in a comforting red chile broth, this Slow Cooker Posole is easy to make and full of authentic Mexican flavors. (gluten free)
Ingredients
For the posole
2poundsboneless skinless chicken breasts,cut into large chunks
Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.
Cover and cook for 7 1/2 hours on low or 3 1/2 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. Cover and cook for another 30 minutes.
Serve posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.