Slow Cooker Chicken Posole
Exploring the unique and rich spices and flavors of other cultures is easy with slow cooking, particularly when it comes to soups and stews. Bringing new culinary experiences to your kitchen provides the opportunity for worldly adventures, without even leaving home!
For a flavorful and garnish-filled Mexican soup, give this slow-cooked version of chicken posole a try. Traditionally made with pork or chicken and hominy, posole gets its name from the Nahuatl - or Aztec - word "potzolli," which means foamy. When it's made with chicken it's called posole blanco and when it's made with pork and red chiies it's called posole rojo. In Mexico, this authentic dish is generally served during times of celebration, especially at Christmas. But in some Mexican towns and cities this savory soup is still served every Thursday and Saturday, all year long.
Chicken Posole Blanco
To give this posole a little extra kick, browning the chicken before slow cooking adds satisfying flavor, which can be sealed in when using the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot. Helping you to accomplish two steps with one appliance, the double-duty DuraCeramic™ cooking pot allows you to sear chicken over the stove and then seamlessly transfer the cooking pot to your slow cooker - without missing a beat. There's no extra mess and no extra hassle: just rich flavor and simplicity.
One of the best things about this posole blanco recipe is that once it's complete, each person can customize their soup with the long list of garnishes traditionally provided. Try it for yourself today:
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
- 1/4 cup corn oil
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 small jalapeno or serrano chili pepper, seeded and minced
- 2 tablespoons chicken-flavored bouillon powder
- 2 quarts water
- 1 (28 ounce) can white or yellow hominy, drained
- 2 teaspoons oregano
- 1 bay leaf
- 1/4 cup fresh lime juice
- Lime wedges
- Diced avocado
- Radish slices
- Finely shredded cabbage
- Minced chiles
- Fried corn tortilla strips
- Sour cream
- Crumbled or shredded Mexican cheese
- Season chicken with salt and pepper.
- Heat oil in stovetop-safe DuraCeramic™ cooking pot over medium-high heat.
- Add chicken and sear on all sides until browned, about 2 minutes.
- Add onions and continue cooking until soft and translucent.
- Mix in garlic, minced chile and bouillon powder, cooking for another 1 to 2 minutes.
- Transfer cooking pot to slow cooker.
- Add water and stir well.
- Stir in hominy, oregano, bay leaf and lime juice.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 3 to 4 hours.
- When finished cooking chicken should be tender and easily pull apart.
- Remove chicken from slow cooker and shred using two forks.
- Return chicken to slow cooker and stir well.
- Use a ladle and let guests serve themselves.
- Set up bowls of option garnishes for toppings.