Description
This Slow Cooker Chicken Posole Verde is a flavorful Mexican stew featuring tender chicken breasts simmered with charred poblano and Anaheim peppers, tangy tomatillos, and a vibrant blend of spices. Finished with hominy and served with fresh garnishes like radishes, cilantro, lime, and avocado, this comforting dish is perfect for a hearty meal with minimal hands-on cooking.
Ingredients
Scale
Roasting Ingredients
- 2 poblano peppers
- 2 Anaheim peppers
- 6 tomatillos, skins removed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, skin on
- 2 teaspoons vegetable oil
Slow Cooker Ingredients
- 1 quart chicken broth
- 2 boneless skinless chicken breasts
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 (15 ounce) can hominy, drained and rinsed
Garnishes
- 1 lime
- 3 sprigs cilantro
- 1 avocado, cubed
- 3 radishes, sliced
Instructions
- Char the Vegetables: Heat your broiler to high and place the poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves on a rimmed baking sheet. Drizzle with vegetable oil and broil, turning occasionally, until the peppers are charred on all sides and the tomatillos are soft.
- Prepare the Peppers and Garlic: Transfer the roasted peppers to a bowl and cover with plastic wrap to steam. Once cool, peel off the skins, remove stems and seeds from the peppers, and remove garlic from its skin to prepare for blending.
- Make the Verde Mixture: Place the peeled peppers, softened tomatillos, roasted onions, and garlic into a food processor. Pulse until finely chopped and well combined, creating a flavorful verde base for the posole.
- Combine Ingredients in Slow Cooker: Transfer the verde mixture to your slow cooker. Add chicken broth, boneless skinless chicken breasts, cumin, oregano, chili powder, and kosher salt. Stir gently to combine.
- Cook the Posole: Cover and cook on high for 4 to 6 hours, until the chicken is tender and thoroughly cooked through. This slow cooking allows the flavors to meld beautifully.
- Shred Chicken and Add Hominy: Using tongs, break up the cooked chicken into bite-sized pieces directly in the slow cooker. Stir in the drained and rinsed hominy, then cook for an additional 30 minutes to warm through and blend flavors.
- Season and Serve: Taste and adjust seasoning as needed. Serve the posole hot, garnished with fresh sliced radishes, cilantro sprigs, lime wedges, and cubed avocado for a vibrant and satisfying meal.
Notes
- For easier peeling of peppers, cover them immediately after roasting to allow steam to loosen skins.
- If you prefer a spicier posole, leave some seeds in the peppers before blending or add extra chili powder.
- Hominy can be substituted with canned or fresh corn if preferred, though the texture will differ.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 2 months.
- To make this recipe gluten-free, ensure your chicken broth and spices contain no gluten additives.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg
