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, and 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.