1 28-ounce can white hominy, drained
1/2 cup chopped green chilies (fresh preferred, canned ok)
1 medium white or yellow onion
4 cloves garlic, minced
1 pound raw chicken, cut up
15-ounce can tomatoes, chopped, with juice
15-ounces chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons chopped cilantro
Sour cream, green onion, radishes, hot sauce and fresh corn tortillas or chips for garnishing
Put all ingredients, except cilantro and garnishes, in 3-1/2 to 5 quart crockpot. Cover and cook on low for 5 to 6 hours or on high for 2- 1/2 to 3 hours (low recommended). After the posole is cooked, stir in cilantro. Serve with the garnishes.
Note from Julia Garrels: This is a delicious recipe that improves in flavor after a day or two, so make it in advance for a fun and delicious interactive meal! I love this recipe because it’s a much lower fat version than with pork. I often add extra veggies to the soup before cooking: frozen corn, leeks, carrots, celery, zucchini, etc- because I am a veggie junkie. his is a great soup to have in the fridge in the cold gray days of winter. It warms the belly, bones, and spirit!