Posole Rojo with Chicken Slow Cooker Recipe

January 02, 2014 2

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.)


  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Yield: 6-8 servings



  • 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.

Comments (2)

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

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

      - Above & Beyond

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