Photo: Jennifer Causey
Think of posole as chili's brothier, lighter cousin, a Mexican version of chicken soup. Posole is also a name for the hominy, or rehydrated dried corn, that goes in the dish.
How to Make It
Step 1
Combine first 8 ingredients in a 6-quart electric slow cooker. Add chicken to stock mixture; submerge in liquid. Cover and cook on LOW 6 to 8 hours. Remove chicken from cooker. When cool enough to handle, remove bones, and shred chicken into large pieces.
Step 2
Return chicken to slow cooker; stir in tomatillos, cilantro, juice, and salt. Divide soup among 6 bowls; top evenly with radishes, avocado, tortilla strips, and pepper.
