CrockPot Chicken Posole

1 28-ounce can white hominy, drained

1/2 cup chopped green chilies (fresh preferred, canned ok)

1 medium white or yellow onion

4 cloves garlic, minced

1 pound raw chicken, cut up

15-ounce can tomatoes, chopped, with juice (replace w/ more broth)

15-ounces chicken broth

1 teaspoon dried oregano

1 teaspoon ground cumin

2 tablespoons chopped cilantro

Sour cream, green onion, radishes, hot sauce and fresh corn tortillas or chips for garnishing

Put all ingredients, except cilantro and garnishes, in 3-1/2 to 5 quart crockpot. Cover and cook on low for 5 to 6 hours or on high for 2- 1/2 to 3 hours (low recommended). After the posole is cooked, stir in cilantro.  Serve with the garnishes.

Note from Julia Garrels: This is a delicious recipe that improves in flavor after a day or two

by Julia Garrels of Lola: