Slow-Cooker Chicken and Poblano Posole
Servings Prep Time
6people 11minutes
Cook Time
Servings Prep Time
6people 11minutes
Cook Time
  • 3pounds chicken partsskin removed
  • 6cloves garlicchopped
  • 1large onionchopped
  • 2 poblano chilescoarsley chopped
  • 1tablespoon ground cumin
  • 2tablespoons dried oregano
  • 2teaspoons chipotle powder
  • 1can (28 ounces) diced tomatoesin juice
  • 3cups low-sodium chicken broth
  • 2 serrano chile peppershalved lengthwise, no need to seed
  • 1can (15 ounces) hominy (posole)rinsed and drained
  • 1/2cup fresh cilantrochopped
  • 2 avocadoscubed
  • Shredded red cabbage, Cotija cheese, sour cream, lime weges,garnish
  1. Place chicken pieces in a 5- to 6-quart slow cooker. Layer garlic, onion, poblanos, and spices on top. Pour tomatoes and broth over all. Add serrano peppers. Cover and cook on low for 6–7 hours, or on high for 4–5 hours.
  2. Add hominy, cover, and continue cooking for 1 hour more, until flavors infuse and chicken is falling off the bone. Remove and discard serrano peppers (or mince and return to pot for extra spice). Season with salt and pepper.
  3. To serve, divide chicken pieces among shallow bowls. Pour hominy and peppers over. Shower with cilantro, top with avocado, and serve hot, with garnishes alongside.
Recipe Notes
Nutrition Facts
Slow-Cooker Chicken and Poblano Posole
Amount Per Serving
Calories 464 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 197mg 66%
Sodium 285mg 12%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Protein 49g 98%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 464 cal, 14g fat (8g mono, 3g poly, 3g sat), 197mg chol, 49g protein, 24g carb, 9g fiber, 285mg sodium