Step 1

In a 4-quart or larger slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic, and cumin.

Step 2

Add the uncooked chicken and stir to combine. Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender.

Step 3

Remove the chicken from the slow cooker and shred. Stir chicken back into the slow cooker.

Step 4

Serve posole in bowls. Top with cilantro, if using. Serve with lime wedges and tortilla chips.