Inspired by some of the slow cooker recipes in Rick Bayless' Everyday Mexican, I started playing around with some ingredients and came up with this really super stew. It's very much like pozole but I don't want argue with anyone so I'm just going to call it a hominy stew. (I didn't take any photos so you'll have to make due with this image of lovely Lina Romay. She was the lead singer in Xavier Cugat's orchestra and I believe she was even Mrs. Cugat at one point, long before Abbe Lane or Charo. You can share this information while ladling the stew into your guest's bowls.) Rancho Gordo Hominy Stew for the Slow Cooker 1 cup dried Rancho Gordo prepared hominy/posole 1 cup Yellow Indian Woman beans 1 1/2 pounds chicken thighs 1 onion, chopped 2 cloves garlic, chopped 1 celery stalk, chopped 1 carrot, chopped 2 ounces Rancho Gordo New Mexican chile powder 7 cups water 1 tablespoon Rancho Gordo Mexican Oregano 2 teaspoons salt 1. Add all the ingredients to a slow cooker and stir. 2. Set on High for three hours and warm after that. If your slow cooker is not programmable, set at high but you'll need to check it after about 4 hours. 3. Squeeze some lime into ladled bowls and serve. It's that easy. No soaking and no fussing.