Slow Cooker Green Chicken Posole

6 servings.

This hearty Mexican-inspired soup is warm and satisfying after a day in the wintery outdoors.

Ingredients

• 3 boneless, skinless chicken breasts (about 24 oz.)
• 2 (15.5 oz.) cans white hominy, drained and rinsed
• 1 (7 oz.) can diced green chiles
• 1 poblano (or red bell) pepper, seeded and diced
• 1 jalapeño pepper, seeded and diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 4 cups chicken stock

• 2 medium tomatillos, diced
• 1⁄2 cup chopped fresh cilantro
• 2 Tbsp freshly squeezed lime juice
• Salt and pepper to taste

Toppings
Shredded cabbage
Diced avocado
Radishes, thinly sliced
Shredded Cotija (or crumbled Feta) cheese
Lime wedges
Tortilla chips

Directions

• Place the chicken, hominy, chiles, poblano and jalapeño peppers garlic, cumin and salt and pepper into a 5 – 6 qt. slow cooker.
• Pour chicken stock into the slow cooker. Stir to combine.
• Cover and cook on LOW setting until chicken is tender, 6 – 8 hours.
• Remove chicken from slow cooker; shred using two forks. Return chicken to slow cooker.
• Stir in tomatillos, cilantro and lime juice. Season with salt and pepper.
• Ladle into serving bowls: add desired toppings.