Slow Cooker Chicken Posole

– 2 cups water – 2 cups unsalted chicken stock – 1 cup chopped yellow onion – ½ cup chopped poblano pepper – 1 tablespoon ground cumin – 2 teaspoons chopped garlic – 1 teaspoon dried oregano – 1 can (28 oz.) white hominy, drained – 2 bone-in chicken breasts (about 10 oz. each), skin removed


⅓ cup finely chopped peeled tomatillos ¼ cup chopped fresh cilantro 1 tablespoon fresh lime juice ¼ teaspoon kosher salt ⅓ cup sliced radishes 1 ½ ripe avocados, sliced 3 ounces tortilla strips ¼ teaspoon black pepper


In a slow cooker, combine water, chicken stock, onion, poblano pepper, cumin, garlic, oregano, and hominy.

Add the chicken breasts to the mixture, making sure they are submerged in the liquid. Cook on LOW for 6 to 8 hours.

Remove the chicken from the slow cooker and let it cool. Remove the bones and shred the chicken into large pieces. 

Return the shredded chicken to the slow cooker. Stir in the tomatillos, cilantro, lime juice, and salt.

Divide the soup into 6 bowls. Top each bowl with sliced radishes, avocado, tortilla strips, and black pepper.