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Soup Recipes

Two Corn Chicken Posole


This hearty Mexican stew is prepared in a slow-cooker. Posole’s signature ingredient is corn, and this tasty chicken stew features both sweet whole kernel corn and hominy. Top with a variety of fresh ingredients for a delicious, authentic meal in a bowl.

What You Need

  • 2 cups diced onion
  • 1 Tbsp. minced garlic
  • 1 ½ tsp. cumin
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 can (28 oz.) medium green enchilada sauce
  • 1 can (29 oz.) hominy, rinsed and drained
  • 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
  • 1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained
  • 2 cups College Inn® Chicken Broth
  • 3 lbs. boneless, skinless chicken thighs (about 8)
  • Topping Options
  • Shredded cabbage
  • Sliced jalapeños
  • Diced avocado
  • Sliced radishes
  • Shredded Monterey Jack cheese
  • Chopped cilantro
  • Lime juice


  1. COMBINE all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
  2. REMOVE chicken and shred with forks. Add chicken back to stew.
  3. SERVE stew in bowls with toppings, as desired.
Cooking time (duration)

Prep Time: 10 minutes, Cook Time: 8 to 10 hours on LOW or 4 to 5 hours on HIGH

Number of servings (yield)

6 servings




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