Chapter 10
Slow-Cooker Posole
2 cloves garlic, minced
1 medium onion, chopped
1 poblano pepper, diced
2 stalks celery, sliced
4 tomatillos, peeled and quartered
1 pound boneless, skinless organic chicken thighs
2 cups chicken stock
14-1⁄2 ounce can hominy (I prefer gold, but white is fine too)
14-1⁄2 ounce can diced fire-roasted tomatoes (with chiles or other Mexican seasoning)
4 ounce can sliced jalapen˜os, with juice
2 tablespoons ground cumin
1 tablespoon dried oregano
1 teaspoon red pepper flakes or more to taste
Salt and pepper to taste
Sauté garlic, onion, pepper, celery in pan for 5 minutes, add tomatillos and sauté for two more minutes.
Combine the above with remaining ingredients in the slow cooker and cook on low for 7-8 hours (or high 4 hours).
At end of cookin
