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Crock Pot Chicken Posole Stew

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 so many recipes that will work for anyone.

There are few things my husband loves more than coming home from a long day at work to a house that smells delicious. And, there are few things that I love more than a delicious, simple, inexpensive meal with little clean-up.

This Chicken Posole Stew makes both of us very happy. In fact, the first time I made it I put everything together in 15 minutes, needing only a few prep dishes. That night, Joe got home from work, changed his clothes, and then went right for the CrockPot to get a taste of what smelled so good. He even called me the next day from work requesting that we eat leftover Posole for dinner.

Posole is a Mexican stew, originally made with pork.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

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
1/8 teaspoon cayenne pepper
1 teaspoon salt, or to taste
½ teaspoon fresh ground black pepper
Optional toppings:
Chopped cilantro
Queso Fresco or other good quality Mexican cheese (Monterrey 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!

You can top this stew with anything you’d put on a tortilla soup. Some of my favorites include:

• Chopped cilantro
• Queso Fresco (a crumbly Mexican cheese that isn’t greasy)
• Shredded radishes for a crispy, spicy crunch
• Avocado
• Sour cream
• Tortilla chips

Sometimes 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.

What are your favorite meals to make in the CrockPot? Let’s talk about it.

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Comments

  1. Lisa Beth W. says:

    Wow, this looks very delicious! Thanks for posting it!

  2. This looks really good. I am going to have to try it sometime.

  3. Looks great! I will try it! I used to need to cook gluten-free, and did so for about 4 years. Even though I don't need to now, I find that I often do. It can be a very healthy way to eat.

    Anyway, thank you – I am always looking for a new recipe. :)

  4. Amy Green (Simply Sugar & Gluten-Free) says:

    The great thing about this recipe is that it's naturally gluten-free. So many good, healthy foods are.

  5. I LOVE posole! It’s one of those dishes that come together AND it tastes even better the next day. I’m a crock-pot lover; soups, stews, even dessert! Last time I attempted to make posole, I was missing key ingredients like cilantro/culantro, oregano mexicano, and chiles. I ended up with hominy soup w/chicken, not posole. I’m going to try your recipe and I have no doubt my next posole with be more authentic. Thank you for sharing!

  6. I’m a huge posole fan! Can’t wait to try your recipe!
    I did my first “Whole 30″ (eliminating gluten, sugar, etc) before Thanksgiving, and felt amazing. I’m facing up to the fact that it needs to be my regular style of eating!
    http://www.whole9life.com/category/whole-30/

    thanks for your help!

  7. I worked in a mostly Hispanic school a couple of years ago and my coworkers would always bring pasole for potlucks. I was craving it recently so I thought I’d try this recipe. I doubled it to have extra to freeze. The flavor is great! However next time I will add more broth because I prefer it more like a soup like the Mexican ladies I worked with made it. Thanks for sharing!

  8. You have placed a YouTube video over the top of the recipe. Am I the only one that can not fully read the recipe?? I was looking forward to trying it and potentially finding more recipes on your site. But that is so frustrating that I guess I’ll just move on to another site. Thanks anyway.

  9. A great topping for any posole is shredded cabbage. Very tasty and a great way to get some greens

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