Slow-Cooker Green Chile Posole


The secret to flavorful Slow-Cooker Green Chile-Chicken Posole is browning the chicken in a skillet before transferring to the slow cooker. This will give the chicken great color and flavor. Once the chicken is removed from the skillet, cook the onion and garlic in the drippings. After they've softened, add the green chiles, cumin, and oregano. The mixture should be deliciously fragrant and have your mouth watering already! Add the veggies to the slow cooker and stir in broth and salt. The Posole will cook on low for about three and a half to four hours, or until the chicken is tender. Add the hominy the last 30 minutes of cook time. The recipe calls for shredding the chicken once it's thoroughly cooked. This process should be a breeze because the chicken will be fall-of-the-bone tender by this point in the cooking process. Add about a cup of Monterey Jack cheese to the slow cooker and mix until the cheese is fully incorporated. We like garnishing each serving with fresh radish slices, cilantro, and avocado; but feel free to use whatever toppings you like. 

Slow-Cooker Green Chile Posole
Photo: Alison Miksch
Active Time:
20 mins
Total Time:
3 hrs 50 mins
Serves 8 (serving size: 1 cup)


  • 2 tablespoons canola oil

  • 2 1/4 pounds bone-in chicken thighs (4 thighs), skinned

  • 2 teaspoons kosher salt, divided

  • 1 1/2 cups chopped white onion (from 1 onion)

  • 1 tablespoon finely chopped fresh garlic

  • 2 (5-oz.) cans chopped hot green chiles

  • 1 tablespoon ground cumin

  • 2 teaspoons dried Mexican oregano

  • 4 cups chicken broth

  • 1 (25-oz.) can white hominy, drained and rinsed

  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)

  • Thinly sliced radishes

  • Cilantro leaves

  • Diced avocado

  • Lime wedges

  • Tortilla chips


  1. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt, and add to skillet. Cook until browned, 3 to 4 minutes per side. Transfer chicken to a 5- to 6-quart slow cooker.

  2. Add onion and garlic to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Add green chiles, cumin, and oregano; cook, stirring often, until fragrant, about 1 minute. Transfer to slow cooker; stir in chicken broth and remaining 1 teaspoon salt. Cover and cook on LOW until chicken is tender, 3 1/2 to 4 hours, adding hominy for the last 30 minutes. Remove chicken from slow cooker; shred and return to slow cooker. Add cheese, stirring until cheese melts. Garnish with radish slices, cilantro, and avocado. Serve with lime wedges and tortilla chips.

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