Slow-Cooker Shrimp Posole Tacos
Stir together the chicken stock, hominy, onion, chiles, cumin, garlic, and oregano in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are very tender, about 4 hours. Add the shrimp to the slow cooker; cover and cook until the shrimp turn pink, about 10 to 15 minutes. Using a slotted spoon, transfer the shrimp mixture to a bowl; season with 1/4 teaspoon of the salt.Advertisement
Combine the cabbage, radishes, and cilantro in a medium bowl. Squeeze 1 lime to equal 2 tablespoons juice. Drizzle the cabbage mixture with the lime juice and olive oil; sprinkle with the remaining 1/8 teaspoon salt. Toss gently to coat.
Divide the shrimp mixture and slaw mixture evenly among the tortillas. Cut the remaining lime into wedges, and serve with the tacos.
Tip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.