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.)
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
- Pour the chopped tomatoes, chicken broth, chopped garlic, onion, red pepper, chicken, chipotle and dried spices in the bowl of a slow cooker and turn onto high for 4 hours.
- In the last hour of cooking add the beans and hominy. Serve with sliced radishes, diced avocado, and lime wedges.