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 jalapenos, with juice
2 tablespoons ground cumin
1 tablespoon dried oregano
1 teaspoon red pepper flakes or more to taste
Salt and pepper to taste
(Note: if you can find it, there is a specialty Mexican posole blend called Los Chileros Posole Spice Blend, sold in 1-oz packages in Mexican markets or grocery store international sections with the dried peppers (or on Amazon); it is excellent and really kicks up this recipe a notch. Just add the whole packet at the start of cooking.)
1. Combine all in slow cooker and cook on low for 7-8 hours (or high 4 hours).
2. At end of cooking time, pull out thighs and shred with two forks, return to pot.
3. Test seasonings, adding more salt and/or pepper if necessary.
4. Garnish with chopped cilantro, sliced radishes, cubed avocado, and lime juice. Tortillas or warm cornbread are also great on the side.