Easy Chicken Pozole

Ingredients

• 2 pounds boneless skinless chicken breasts, (cut into large chunks)
• 4 cups chicken broth
• 1 batch authentic red enchilada sauce ((about 2 cups))
• ½ small yellow onion, (finely diced)
• 4 cloves garlic, (minced)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt, (plus more to taste)
• 2 (25-ounce) cans white hominy, (drained and rinsed)
• 1 tablespoon dried Mexican oregano
• For topping: thinly shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, Mexican oregano

Steps

1. 1

   Add the chicken, broth, enchilada sauce, onion, garlic, chili powder, cumin, and salt to a large slow cooker. Stir to combine.

2. 2

   Cover and cook for 5 ½ hours on LOW or 3 ½ hours on HIGH.

3. 3

   Transfer the chicken onto a large plate or cutting board using a slotted spoon, and shred with two forks.

4. 4

   Add the shredded chicken back to the slow cooker along with the hominy and oregano. Cover and cook for another 30 minutes.

5. 5

   Serve the posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.