Crock Pot Chicken Posole Stew
Ingredients
For the stew:
- 2 bone-in chicken breasts, skin removed
- 2 15 oz cans white hominy, rinsed and drained
- 3 cup 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
- 2 tsp teaspoons light ancho chili powder
- 1 1/2 teaspoons Mexican oregano
- 1/4 tsp salt, or to taste
- 1/2 tsp 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
Instructions
- 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!