Slow Cooker Posole
A hearty Mexican soup posole (pozole) can be made with chicken or pork. A wonderful fall or winter treat posole is a family favorite during the Holiday season and was one of my biggest cravings when I was pregnant with my second child. I craved it so much that often had my mami come visit me in Killeen, where my husband was stationed at Fort Hood to make it for me. It seems no matter how many times I attempted to make posole it never tasted quite as good as hers. Mami said the intense cravings threw off my seasoning in the soup, I think she was just being kind. I was just glad she was nice enough to drive the five hours to make it for me.
My daughter is now nine and I find myself craving posole more and more. Unfortunately life is not as carefree as it was when my daughters were younger, so I find myself turning to my slow cooker to satisfy my cravings. I can easily prepare the green sauce, add the remaining ingredients, walk away and continue my day. A few hours later, dinner is ready to go and we can garnish our soup. Posole is the perfect vessel for garnishes – it literally screams to be garnished and the garnishes add yet another wonderful layer of flavor. A splash of lime, cilantro, avocado, radishes, tostadas, cabbage or salsa add what you like or like me add them all, it just makes this soup even better.
When Hamilton Beach asked me to create a recipe using their Set & Forget® 6 Qt. Programmable Slow Cooker with Spoon/Lid I knew I had to share this posole recipe. With three choices for easy cooking, a temperature probe that reads the actual temperature as it cooks and travel friendly secures this slow cooker was a snap to use and a breeze to clean. The perfect size to place on my kitchen counter, add ingredients and have dinner ready to serve, one less thing to mark off my to-do list. I see many more hearty soups in my future with the help of my new slow cooker. Hamilton Beach was kind enough to offer a Sweet Life reader a chance to win their very own slow cooker.
- ½ pound tomatillos rinsed and husk removed and chopped
- 1 medium onion chopped
- 1 cup cilantro rinsed
- 2 garlic cloves
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 14-ounce cans fat-free, lower-sodium chicken broth
- 3 pounds skinless boneless chicken breasts
- 2 15.5-ounce cans white hominy, rinsed and drained
- Avocado cilantro, limes wedges
To a blender add tomatillos, onion, cilantro, ground cumin, oregano and garlic cloves with one cup of chicken broth, blend until smooth. Season to taste with salt and pepper; add to slow cooker along with remaining chicken broth and chicken breast. Cover and cook on Low for 6 hours. Carefully with tongs remove chicken breasts, shred and return to slow cooker along with hominy. Cook an additional 30 minute to warm hominy through, Ladle posole into bowls; top with avocado, cilantro and serve with lime wedges.
This recipe using fresh tomatillos if not available you can use canned as in the original recipe, but do give them a quick rinse.
Recipe adapted from Cooking Light