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.
2 cups water
2 cups unsalted chicken stock (such as Swanson)
1 cup chopped yellow onion
1/2 cup chopped poblano pepper (1 medium)
1 tablespoon ground cumin
2 teaspoons chopped garlic
1 teaspoon dried oregano
1 (28-oz.) can white hominy, drained
2 (10-oz.) bone-in chicken breasts, skinned
1/3 cup finely chopped peeled tomatillos
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/3 cup sliced radishes
1 1/2 ripe avocados, sliced
3 ounces tortilla strips (such as Fresh Gourmet)
1/4 teaspoon black pepper
How to Make It
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.
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.
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