Two large cans of hominy are the reason this is posole and not chicken soup. They go in from the start, absorb the ancho and cumin across five or six hours, and stay plump.
The garnishes are not decoration. Radish, cilantro, chopped white onion and lime are what a bowl of posole is served with, and each one is doing a job the broth cannot do on its own.
Why This Recipe Works
- Hominy holds its shape through a long cook where a bean or a grain would break down.
- Ancho chile powder gives depth and warmth rather than sharp heat, which is what keeps the broth drinkable.
- A cup of red enchilada sauce is enough to tint six cups of broth without thickening it.
- Shredding the chicken after cooking rather than dicing it before means every strand carries broth.
Ingredient Notes
- White hominy
- Two 25-ounce cans, drained and rinsed. Non-negotiable — it is what makes the dish posole.
- Red enchilada sauce
- One cup. Enough for the red tint; more would push the broth toward chilli thickness.
- Mexican oregano
- A teaspoon, dried. Different in character from Mediterranean oregano and worth seeking out.
How to Make It
Everything in at once
Add the chicken, hominy, broth, enchilada sauce, chopped onion, garlic, ancho chile powder, cumin, oregano and salt to the slow cooker.
Cook to 165F
Cover and cook on Low for 5 to 6 hours, until the chicken reaches 165 degrees Fahrenheit.
Shred and return
Transfer the chicken to a plate, shred it, and return it to the red-tinted broth.
Build the bowls
Ladle into bowls and top with radish, cilantro, chopped onion and lime.
Building the Bowl
Posole is finished at the table. The pot produces two of these layers; the other four are added by whoever is eating.
Cilantro and lime
Chopped cilantro scattered on and a lime wedge squeezed over at the moment of eating.
Chopped white onion
Finely chopped and raw, adding a sharp bite that the cooked onion in the pot has long since lost.
Sliced radish
Thin slices over the top. Cold, crisp and peppery against a long-cooked broth - the contrast is the point.
Hominy and shredded chicken
Two 25 oz cans of drained white hominy that have cooked the whole time, and 2 lb of thighs shredded back in after they reach 165F.
The red-tinted broth
Six cups of chicken broth with a cup of red enchilada sauce, ancho chile powder, cumin and Mexican oregano, after 5 to 6 hours on LOW. Brothy, not thick.
Success Tips
- Rinse the hominy properly. Canning liquid carries a strong flavour into the broth otherwise.
- Shred on a plate, not in the pot, so the chicken comes apart cleanly.
- Set the garnishes out separately and let people build their own bowls.
Serving Ideas
Eight servings in bowls, each topped with sliced radish, chopped cilantro, finely chopped white onion and a lime wedge.
Frequently Asked Questions
Can I substitute the hominy?
No. Hominy and shredded chicken are the two non-negotiable components of this dish.
Should it be thick?
No. It stays red-tinted and brothy rather than thickening like a chilli.
Are the toppings optional?
Radish, cilantro, chopped onion and lime are all part of how the dish is served.
