Step 1

Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.

Step 2

Cover and cook for 7 1/2 hours on low or 3 1/2 hours on high.

Step 3

Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.

Step 4

Add in the shredded chicken, hominy and oregano. Cover and cook for another 30 minutes.

Step 5

Serve posole in bowls with lime juice, radishes, cilantro, finely shredded cabbage and other toppings.