This hearty Mexican stew is prepared in a slow-cooker. Posole’s signature ingredient is corn, and this tasty chicken stew features both sweet whole kernel corn and hominy. Top with a variety of fresh ingredients for a delicious, authentic meal in a bowl.
2 cups diced onion
1 Tbsp. minced garlic
1 ½ tsp. cumin
1 tsp. dried oregano
1 tsp. chili powder
1 can (28 oz.) medium green enchilada sauce
1 can (29 oz.) hominy, rinsed and drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained
2 cups College Inn® Chicken Broth
3 lbs. boneless, skinless chicken thighs (about 8)
Topping Options:
Shredded cabbage
Sliced jalapeños
Diced avocado
Sliced radishes
Shredded Monterey Jack cheese
Chopped cilantro
Lime juice
Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
Remove chicken and shred with forks. Add chicken back to stew.
Serve stew in bowls with toppings, as desired.
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