Crock Pot Chicken Posole Stew

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As I decompress after a whirlwind week in Disney World, enjoy this delicious looking recipe and guest post from Amy who blogs at Simply Sugar & Gluten-Free. Tomorrow I plan to start a short series on Disney dining. I’m also hoping to get back in the kitchen to whip up some more recipes!

Hi!  I’m Amy Green, author of Simply Sugar & Gluten-Free, a blog dedicated to fabulous food made a little healthier.  I struggled with my weight my entire life, and after eliminating refined sugars and gluten from my diet I’ve been able to maintain a 60+ pound weight loss for the past six years. I believe that there is no one-size-fits-all when it comes to food and that everyone has to figure out what works best for them.  Much of what I cook, including this Posole, is naturally sugar-free and gluten-free, so my blog contains many recipes that will work for anyone.

There are many things I love about this recipe – most of all I love that it takes about 15 minutes to put together.  It’s budget-friendly, and when my husband comes home from a long day at work he’s thrilled with the wonderful aroma in the house.  He’s even excited to eat the leftovers.

Posole is a Mexican stew, originally made with pork.  You can make Posole a million different ways but the one constant ingredient is hominy, which is just dried corn that has been soaked until the hull can be removed.  Hominy gives the stew a rich corn tortilla flavor and makes it satisfying.  Hominy is either white or yellow and can usually be found in the canned vegetable section of your grocery store.  I paid $0.75 a can.

Sometimes chicken breast meat cooked in the CrockPot can get a little dry. A favorite trick of mine whenever I cook any meat is to salt it with about ½ teaspoon of kosher salt several hours before cooking – or even overnight.  This helps the meat stay really nice and moist.  Don’t worry about the meat being too salty.  That won’t happen. I like to use bone-in chicken breasts because they add more flavor to the broth.  Boneless, skinless chicken breasts work well, too.

I hope you like this recipe as much as we do.

crockpot chicken posole stew 2

Chicken Posole Stew
serves 4 – 6

For the stew:

  • 2 bone-in chicken breasts, skin removed
  • 2 (15 oz.) cans white hominy, rinsed and drained
  • 3 cups good quality chicken stock
  • 2 (14.5 oz.) cans of diced tomatoes
  • 3 carrots, peeled and sliced into thin rounds
  • 3 scallions, both green and white parts, sliced thinly
  • 3 cloves of garlic, minced
  • 1 tablespoon cumin
  • 2 teaspoons light ancho chili powder
  • 1 ½ teaspoons Mexican oregano
  • ¼ teaspoon cayenne pepper (adjust to fit your taste)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon fresh ground black pepper

Optional toppings:

  • Chopped cilantro
  • Queso Fresco or other good quality Mexican cheese (montery jack would work)
  • Shredded radishes (Use the large holes on your box grater)
  • Avocado
  • Sour cream
  • Tortilla chips

Place chicken breasts in the bottom of the CrockPot.  Put remaining ingredients in and stir the top to mix in spices.  Cover and cook on low for 5 – 6 hours, or until chicken and carrots are cooked through and tender.  Remove chicken from CrockPot and shred with two forks.  Return chicken to CrockPot, stir to combine.  Serve with toppings if desired.


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  1. This sounds really good. I’m not certain that I’ve ever eaten hominy–but I’ll give this dish a try.

  2. Tiffany says:

    I’m going to have to try this one! Yum!

  3. Shanna says:

    This sounds yummy!

  4. Nancy says:

    I made Posole for dinner last night. A very easy recipe using leftover pork roast. Yummy.

  5. Jill says:

    Thanks for the new recipe. I just recently bought my first crock pot and have found it to be a life saver. I love it.

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