There are many things I love about this recipe – most of all I love that it takes about 15 minutes to put together. It’s budget-friendly and my husband is always thrilled with the wonderful aroma that fills our house when this stew is simmering away. He’s even excited to eat the leftovers.
Posole is a Mexican stew, originally made with pork. You can make Posole a million different ways but the one constant ingredient is hominy, which is just dried corn that has been soaked until the hull can be removed. Hominy gives the stew a rich corn tortilla flavor and makes it satisfying. Hominy is either white or yellow and can usually be found in the canned vegetable section of your grocery store. I paid $0.75 a can.
You can top this stew with anything you’d put on a tortilla soup. Some of my favorites include:
Queso Fresco (a crumbly Mexican cheese that isn’t greasy)
Shredded radishes for a crispy, spicy crunch
Sometimes chicken breast meat cooked in the CrockPot can get a little dry. A favorite trick of mine whenever I cook any meat is to salt it with about ½ teaspoon of kosher salt several hours before cooking – or even overnight. This helps the meat stay really nice and moist. Don’t worry about the meat being too salty. That won’t happen. I like to use bone-in chicken breasts because they add more flavor to the broth. Skinless chicken thighs also work well too.
I hope you like this recipe as much as we do.
For the stew:
2 bone-in chicken breasts, skin removed
2 (15 oz.) cans white hominy, rinsed and drained
3 cups good quality chicken stock
2 (14.5 oz.) cans of diced tomatoes
3 carrots, peeled and sliced into thin rounds
3 scallions, both green and white parts, sliced thinly
3 cloves of garlic, minced
1 tablespoon cumin
2 teaspoons light ancho chili powder
1 ½ teaspoons Mexican oregano
¼ teaspoon cayenne pepper (adjust to fit your taste)
1 teaspoon salt, or to taste
½ teaspoon fresh ground black pepper
Queso Fresco or other good quality Mexican cheese (montery jack would work)
Shredded radishes (Use the large holes on your box grater)
Place chicken breasts in the bottom of the CrockPot. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on low for 5 – 6 hours, or until chicken and carrots are cooked through and tender. Remove chicken from CrockPot and shred with two forks. Return chicken to CrockPot, stir to combine. Serve with toppings if desired.