8. Chicken Posole
- Prepare 4 cups of chicken stock; 3 lb. chicken; 2 cups of poblano peppers, chopped; 1 white onion, chopped; 2 cloves garlic, minced; 1 tbsp. cumin; 1 tbsp. oregano; 2 tsp. chili powder; 2 tsp. salt and freshly ground black pepper into the slow cooker.
- Cook on low for about 6 to 8 hours, until the chicken is tender and cooked through.
- Take chicken out and shred with two folks.
- Return to the slow cooker along with 4 cups of drained canned hominy and cook for another 30 minutes.
- Serve soup into bowls, and garnish with thinly sliced radishes, sliced green cabbage, and fresh cilantro.
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