SLOW COOKER CHICKEN POSOLE #dinner #chicken #food #recipes #cooker

Made with destroyed chicken and hominy in a soothing red chile soup, this Slow Cooker Chicken Posole is anything but difficult to make and loaded with true Mexican flavors to warm you up! (gluten free)

It at long last occurred. I made a dish that I never figured I would make without the bit by bit directions from my folks. I made posole!

On the off chance that you've never known about posole, you're not the only one. It is anything but a dish that is regularly found at Mexican eateries, at any rate not in the United States. what's more, certainly not in Pittsburgh.

Posole is somewhat of a serious deal in my home. My folks don't make it consistently, consistently or even each month. It's generally made on extraordinary events when the entire family is as one, similar to birthday celebrations and occasions so my Mom or Dad can make a colossal clump and feed everybody for quite a long time. Furthermore, I mean dayyyysss.

And keeping in mind that I've seen my folks make this soup likely many occasions at this point, I had never endeavored to make it myself… as of not long ago.

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INGREDIENTS

FOR THE POSOLE

• 2 pounds boneless skinless chicken breasts, cut into large chunks
• 4 cups chicken broth
• 1 batch Red Enchilada Sauce (or 2 1/2 cups store-bought red enchilada sauce)
• 1 shallot, finely diced
• 1 tablespoon chili powder
• 2 teaspoons minced garlic (about 4 cloves)
• 2 teaspoons cumin powder
• 1 teaspoon coarse kosher salt
• 2 25-ounce cans white hominy, drained and rinsed
• 1 tablespoon dried oregano
• salt and pepper, to taste

FOR THE TOPPINGS AND MIX-INS (OPTIONAL)

• finely shredded cabbage, lime juice, sliced radishes, cilantro

INSTRUCTIONS

1. Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.
2. Cover and cook for 7 1/2 hours on low or 3 1/2 hours on high.
3. Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.
4. Add in the shredded chicken, hominy and oregano. Cover and cook for another 30 minutes.
5. Serve posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.

Source : bit.ly/2YCZFaD

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