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Chicken posole slow cooker recipe

I just realized how long it's been since my last post--almost 3 months--so I knew I needed to make up for that with something really good and super simple to make. It doesn't get any easier or tastier than this chicken posole recipe from Martha Stewart. 

To be honest, I wasn't sure what posole was and I don't think I'd ever had hominy before I made this soup for the first time last fall. What took me so long? Not to mention--it's like chicken soup, only better. And if you've been battling a cold or flu (like I have for the last week) this just might be all the medicine you need.

And did I say how easy it is to make--even if you are under the weather.

INGREDIENTS FOR CHICKEN POSOLE

• 1 TBS olive oil
• 2 medium onions, chopped
• 8 cloves garlic, minced
• 1/3 cup tomato paste
• 3 TBS chili powder
• 1 tsp dried oregano
• 4 quarts chicken broth
• 2-30 oz. cans hominy, rinsed and drained
• 4 cups water
• 2 lbs. shredded cooked chicken, about 3-4 breasts
• coarse salt and pepper

TOPPINGS

• diced avocado
• thinly sliced radishes
• crumbled tortilla chips
• lime wedges
• cilantro
• red pepper flakes

This is really all you need for the broth.

Chop the onion.

Mince the garlic.

Heat the olive oil in a 5-quart pot over medium heat. Add onions; cook until translucent, 3-5 minutes.

Add garlic, tomato paste, chili powder, and oregano. 

Cook, stirring constantly, until evenly distributed.

Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

Shred chicken. 

Stir in the chicken. Season with 1 teaspoon salt and 1/4 teaspoon pepper. 

Cook until heated through.

Ladle into bowls and top with your favorite toppings.

This recipe makes 8 servings, but if you don't enjoy it all at once, it freezes well. Just cool completely before transferring to airtight containers. When reheating, warm it up on the stove top--the hominy could pop like popcorn in the microwave.

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