6 hours 40 minutesBatch Meal

Slow cooker Mexican chicken posole

Makes: enough for three meals
Makes: enough for three meals

Ingredients

  • 3 yellow onions
  • 6 poblanos
  • 12 cups chicken broth
  • 3 tbsp cumin
  • 3 tbsp minced garlic
  • 3 tbsp dried oregano
  • 10 ½ cups hominy
  • 4 ½ lbs chicken breast
  • 1 ¼ cups chopped cilantro
  • 1 ½ cups radish
  • 3 avocados
  • 2 ¼ cups green salsa
  • 1 ½ limes

Steps

    To do ahead:

  1. Peel and dice onion. De-seed and chop poblano.

  2. Combine chicken broth, onion, poblano, cumin, garlic, dried oregano and hominy (drained) in a slow cooker. Add chicken breast and press down to submerge in the liquid. Cover and cook on low 6 to 8 hours.

  3. At mealtime:

  4. Chop cilantro. Thinly slice radishes. Peel and dice avocado.

  5. Transfer chicken breast to a cutting board and shred into small pieces. Stir the chicken back into the slow cooker mixture, along with green salsa, 3 tbsp lime juice and the chopped cilantro. Check seasoning and add salt and pepper to taste.

  6. Divide soup into bowls and enjoy with radishes and avocado for garnish.