Ingredients:

  • 4 ounces (115g) dried guajillo chiles, stemmed and seeded
  • 2 ounces (57g) dried ancho chiles, stemmed and seeded
  • 4 cloves garlic, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Salt and freshly ground black pepper to taste
  • 2 cups (473ml) chicken broth
  • 2 tablespoons olive oil
  • 2 pounds (907g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups (1.4L) chicken broth (plus more if needed)
  • 1 (25 ounce/709g) can hominy, drained and rinsed
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Shredded cabbage or lettuce
  • Thinly sliced radishes
  • Diced avocado
  • Lime wedges
  • Chopped cilantro
  • Crumbled Cotija cheese (or feta if you can't find it)
  • Diced onion
  • Hot sauce

Instructions:

  1. Simmer the dried chiles in water to soften, then drain (reserve some soaking liquid).
  2. Blend the rehydrated chiles with garlic, onion, spices, chicken broth, and reserved soaking liquid to a smooth paste. Season with salt and pepper.
  3. In a large pot, sear the chicken pieces in olive oil until lightly browned.
  4. Add the chopped onion and minced garlic to the pot and sauté until softened.
  5. Transfer the chicken, onions, and garlic to the slow cooker. Add the chile paste, chicken broth, hominy, and bay leaf. Season with salt and pepper.
  6. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender and easily shreds.
  7. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker. Discard the bay leaf.
  8. Taste the posole and adjust seasonings (salt, pepper, maybe a pinch of cumin) as needed. Add more chicken broth if the stew is too thick.
  9. Ladle the posole into bowls and top with your favorite garnishes.