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1 C dried corn or hominy
1 C dried light red beans
1 yellow onion, chopped
4 cloves garlic, peeled
1 celery stalk, chopped
1 carrot, chopped
2 Tb chile powder
1 Tb Mexican oregano
6 chicken thighs
1 tsp salt
8 C low-sodium chicken broth
limes & other garnishes

1. Pick over dried corn & beans for broken pieces and extraneous foreign matter (like small rocks) before placing in slow cooker. Add onion, garlic, celery and carrot.
2. Sprinkle items in slow cooker with chile powder and oregano. Stir to distribute.
3. Place chicken thighs on top of other ingredients in slow cooker. Sprinkle with salt.
4. Pour in chicken broth. Cook on low for six to eight hours, until corn is chewy and beans are smooth.
5. Remove chicken thighs. Skin, debone and chop or shred. Return chicken meat to slow cooker.
Serve with a squeeze of lime plus other garnishes like crumbled or shredded cheese, chopped tomato, avocado, or cilantro.

Serves 6-8 depending on portions and what else is served.

Note: Posole is pre-Columbian, at its most basic a soup made with dried corn, spices and water. It is traditionally served with a wide variety of garnishes that each diner can choose to add, or not.

Note: This variation has been tweaked from an original at Rancho Gordo.

I used Rancho Gordo dried white corn and Yellow Indian woman heirloom beans. Yes, you can substitute store-bought canned hominy and pinto beans — but even drained and rinsed the result will be much saltier and the hominy will not come anywhere close to resembling the Rancho Gordo dried white corn.