Slow cooker chicken pozole



Winter is settling in here, which means it’s time for soup. A big bag of hominy caught my eye when I opened the freezer. Naturally, I decided to make pozole.

  • 3 frozen chicken breasts, thawed
  • 1 large white onion, skinned, chopped and sautéed in a little olive oil until translucent (sautéeing is optional, but the final product tastes better with it)
  • 3-4 cups frozen or canned white hominy
  • 1 red pepper, cored and chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon Mexican seasoning
  • 2 teaspoons garlic flakes
  • 1 teaspoon ground coriander
  • 10 cubes of frozen chicken or turkey stock (equivalent to about 1 cup)
  • 4 cups water
  • salt and pepper to taste

Cook on low for 6 to 8 hours, until chicken flakes apart easily with fork. Top with grated cheese, chopped fresh tomatoes, chopped avocado, and/or fresh cilantro.

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