I love my Crock Pot. The joy of putting something together in the morning or night before, and coming home eight hours later to a near-complete meal, is sheer perfection.
Traditionally, posole is a pork stew, and I love pork shoulder in the Crock Pot. However, the posole model seems to hold true no matter what meat is in place, including the last time I had menudo at our favorite Mexican restaurant in Wisconsin. (Our favorite Mexican restaurant, period, is La Playa Bonita, on the east coast of Cozumel. Worth the trip, try the ceviche and margaritas before you have a massage on the beach.)
In your Crock Pot, combine:
1 medium roasting chicken, about three pounds
1 small onion, chopped
2 cups red cabbage, shredded
1 tsp cumin seeds
1 tsp chili powder
1 Tbsp salt
1 16-oz can white hominy, drained
1 8-oz can Ro-Tel tomatoes and peppers
After stewing all day, I removed the chicken to a baking dish and ran it under the broiler for five minutes just to crisp up the skin. I also turned up the Crock Pot with the lid off to let the soup thicken slightly. You can then carve the chicken traditionally and serve it atop the soup, or you can shred the meat and stir it back in for something more refined.
Garnishes are what finish the dish, I love an interactive meal and each diner can flavor the dish to his or her liking.
Chopped green onions or minced white onion
Warm corn tortillas
This is a healthy meal for four, or would serve eight as a soup course.