I saved this pork posole recipe recently: https://www.mexicoinmykitchen.com/red-pozole-rojo/
And I’ve made this chicken one from Chowhound many moons ago:
"Background:
If using dried hominy, remember to soak it - if loading the crock at night, soak it all that day; if loading the crock in the morning, soak it the prior night, etc.
You must also make the red chili mixture: reconstitute 2 large red chilis, stemmed (I favour guajillos), in 1 cup boiling water until softened. Blend/process the liquid and the chilis with 4 fat cloves of garlic, peeled, and a medium-large white onion, peeled and coarsely chopped. When combined, set aside until needed.
When ready, throw into your crock:
- 6 bone-in, skin-on chicken thighs (or however many will fit crowded across the bottom of your particular crockpot) – I do this skin-down, largely to ensure the meat doesn’t scorch at any time, and all the fat renders
- A large can white hominy, drained and rinsed – OR the equivalent dried (1 cup? I didn’t measure), soaked as mentioned
- Half of the chili mixture described above
- Juice of one lime, or the equivalent in cider vinegar
- A generous pinch dried oregano, crumbled
- Enough broth or water to submerge everything in the pot
Set your cooker to low and let it go – the day I did this last week, I loaded this up and stored it in the fridge overnight. In the morning I let it come to room temperature while I got ready for work, then turned it on and left. It was in there for nearly 11 hours due to my getting home late. My boyfriend had to add a half cup of water when he got home after about 9 hours, but YMMV (especially with dried hominy). While the fennel side was cooking, I pulled out the chicken (carefully!), knocked it apart with a spoon, discarded the skin and bones, and put the meat back in. Adjust for seasoning (I add salt and hot sauce at this point), and top however you’d like. I prefer cubed avocado to tortilla strips or anything like that, but to each their own…there are many traditional toppings.
I always freeze the other half of the chili mixture, which makes it even less effort the next time around. I also don’t bother to remove much of the fat; the richness is totally worth a few extra calories.
If you make it, let me know how it goes!"
I recall it being very tasty but also quite rich from the skin-on chicken. The long cook time was also a bit overkill for chicken thighs (think bone dissolved).
