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.