Two Corn Chicken Posole

Two Corn Chicken Posole
  • 2 cups diced onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 (28 ounce) can green enchilada sauce
  • 1 (29 ounce) can hominy, rinsed and drained
  • 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
  • 1 (14.5 ounce) can Del Monte® Diced Tomatoes, not drained
  • 2 cups College Inn® Chicken Broth
  • 3 pounds boneless, skinless chicken thighs
  • Topping Options:
  • Shredded cabbage
  • Sliced jalapeno chile
  • Diced avocado
  • radishes, sliced
  • Shredded Monterey Jack cheese
  • Chopped cilantro
  • Lime juice


  1. Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
  2. Remove chicken and shred with forks. Add chicken back to stew.
  3. Serve stew in bowls with toppings, as desired.

03/31/2018
Two Corn Chicken Posole, recipe PT15M PT1H 5 455 calories

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