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Posole is a Mexican stew, originally made with pork.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.

Enjoy!

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Comments

  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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