Slow-Cooker Mexican-Style Chicken and Hominy Stew

Name: Slow-Cooker Mexican-Style Chicken and Hominy Stew
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 tablespoons, vegetable oil; 2 , medium onions, minced; 1/4 cup, tomato paste; 2 tablespoons, chili powder; 2 teaspoons, dried Mexican oregano, or 2 tablespoons minced fresh oregano; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); , Salt; 5 cups, low-sodium chicken broth; 3 , (14-ounce) cans white or yellow hominy, drained and rinsed; 1 (14.5-ounce) can, diced tomatoes; 1/3 cup, soy sauce; 5 pounds, bone in chicken thighs, skin removed and trimmed; , Ground black pepper; 1/4 cup, fresh cilantro leaves, minced; 1 tablespoon, juice from 1 lime; 8 , corn tortillas, warmed; 2 , limes, cut into wedges

Main Courses
Latin America & Caribbean
Mexican
Pasta, Grains, Rice & Beans
Poultry
Chicken
Grains
Slow Cooker

Posole—in this case, posole rojo—is a traditional Mexican stew that features tender shredded meat and hominy in a flavorful broth and is garnished with colorful raw vegetables. Its signature red color comes from dried red chiles.

SERVES 6 to 8

TIME 5 to 6 hours on low

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