Slow Cooker Green Chicken Posole

6 servings.

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


  • 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

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


  • 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.

Leave a Reply