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


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


  1. 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.
  2. In the last hour of cooking add the beans and hominy. Serve with sliced radishes, diced avocado, and lime wedges.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

The following two tabs change content below.

Above & Beyond

Latest posts by Above & Beyond (see all)

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?


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

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


Leave a Comment

Previous post:

Next post: