Jan02
Posted in: Food & Cooking, Recipes

Posole Rojo with Chicken Slow Cooker Recipe

Posole (or pozole) is a traditional stew from Mexico. This one is easy to make, with minimal chopping and prep time, it brings a wonderful blend of crunchy, creamy, and tart to the palate. The garnish of raw vegetables is a traditional Mexican feature—simple to do, but it adds great visual appeal.

(Bonus: You could easily make this a vegetarian meal by taking out the chicken.)

Posole Rojo with Chicken

Prep Time: 10 minutes

Cook Time: 4 hours

Yield: 6-8 servings

Posole Rojo with Chicken

Ingredients

1 15-ounce can diced tomato with green chili

4 cups chicken broth

2 cloves garlic chopped (1 table spoon )

1 large onion chopped (1cup)

1 red bell pepper seeded and chopped (1cup)

1-pound boneless skinless chicken thighs cut into 1-inch pieces

1 tablespoon of the sauce from a can of chipotle adobo

1/2 chipotle pepper from the can chopped

2 tablespoons dried oregano

2 tablespoons chili powder or 1 tablespoon chili powder and 1 tablespoon ancho chile powder

1-teaspoon ground cumin

Salt and pepper to taste

1 15 ounce can pinto beans drained and rinsed

1 15 ounce can hominy drained and rinsed

1 avocado peeled and diced

6 radishes thinly sliced

2 limes cut into wedges

Instructions

  1. Pour the chopped tomatoes, chicken broth chopped garlic onion, and red pepper chicken
  2. chipotle and dried spices in the bowl of a slow cooker and turn onto high for 4 hours.
  3. In the last hour of cooking add the beans and hominy. Serve with sliced radishes diced avocado and lime wedges.
http://blog.bedbathandbeyond.com/2014/01/posole-rojo-with-chicken-slow-cooker-recipe/

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Above & Beyond

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Mindy January 2, 2014 at 4:46 pm

Do you cook the chicken thighs before adding them to the crock pot, or cook them in the crock pot?

Reply

Above & Beyond January 3, 2014 at 1:33 pm

Good question! You cook them in the crock pot. Hope it comes out good!

Reply

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