slow cooker chicken and poblano posole

• 1 chicken
• 1 chopped onion
• 6 clove chopped garlic
• 2 serrano chiles halved
• 2 coarsely chopped poblano chiles
• 2 serrano chiles halved lengthwise
• 1 15oz can hominy, drained
• 1 tsp dried oregano
• 1 tbsp ground cumin
• 2 tsp chipotle powder, or to taste
• 1 can diced tomatoes
• 3 cup chicken broth
• 2 avocados sliced as garnish
• 1 sour cream, lime wedges, cotija cheese, shredded red cabbage as garnish

1. place chicken in slow cooker skinned.
2. layer garlic, onion, poblanos, and spices on top.
3. pour tomatoes and broth over all.
4. add Serrano peppers, cover and cook on low 6-7 hours.
5. high for 4-5 hours
6. add hominy, cover & continue cooking for 1 more hour, until flavors infuse and chicken is falling off the bone.
7. remove and discard Serrano peppers (or mince and return to pot for extra spice).
8. season with salt and pepper.
9. to serve, divide chicken pieces among shallow bowls, pour hominy and peppers over.
10. shower with cilantro, top with avocado and serve hot with remaining garnishes alongside

chicken, onion, garlic, serrano chiles, poblano chiles, serrano chiles, hominy, oregano, ground cumin, chipotle powder, tomatoes, chicken broth, avocados, sour cream

Taken from cookpad.com/us/recipes/332105-slow-cooker-chicken-and-poblano-posole (may not work)