Description
This Slow Cooker Chicken Posole Verde is a flavorful and comforting Mexican stew made with charred poblano and Anaheim peppers, tomatillos, tender chicken breasts, hominy, and a blend of spices. Perfect for a cozy meal, it is slow-cooked to develop rich flavors and served with fresh garnishes like avocado, radish, cilantro, and lime for a vibrant finish.
Ingredients
Scale
Vegetables & Aromatics
- 2 poblano peppers
- 2 Anaheim peppers
- 6 tomatillos, skins removed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, skin on
Liquids & Broth
- 2 teaspoons vegetable oil
- 1 quart chicken broth
- 1 lime
Protein & Canned Goods
- 2 boneless skinless chicken breasts
- 1 (15 ounce) can hominy, drained and rinsed
Spices & Herbs
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 3 sprigs cilantro
Garnishes
- 1 avocado, cubed
- 3 radishes, sliced
Instructions
- Char the Peppers and Vegetables: Preheat your broiler on high. Place the poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves (with skins on) on a rimmed baking sheet. Lightly drizzle with vegetable oil. Broil, turning occasionally, until the peppers are charred on all sides and the tomatillos are softened, about 10-15 minutes.
- Prepare the Roasted Vegetables: Transfer the charred peppers to a bowl and cover with plastic wrap to steam and loosen skins. After cooling, peel the skins off the peppers using a knife, remove the stems and seeds. Peel the garlic cloves from their skins.
- Make the Verde Sauce: Place peeled peppers, tomatillos, onions, and garlic into a food processor. Pulse until the mixture is finely chopped but not pureed, creating a chunky verde sauce base.
- Start Slow Cooking: Transfer the verde sauce to the slow cooker and add the chicken broth, whole chicken breasts, cumin, oregano, chili powder, and kosher salt. Stir gently to combine all ingredients.
- Cook Until Tender: Cover and cook on high for 4 to 6 hours, until the chicken is tender and cooked through.
- Shred Chicken and Add Hominy: Use tongs to break up the chicken pieces inside the slow cooker, then fold in the drained and rinsed hominy. Continue cooking for an additional 30 minutes to heat through and meld flavors.
- Season and Serve: Taste and adjust seasoning if necessary. Serve the posole topped with sliced radishes, fresh cilantro sprigs, lime wedges for squeezing, and cubed avocado for creaminess.
Notes
- Broiling the peppers and tomatillos adds a smoky depth to the posole verde.
- Removing the skins from the peppers is important to avoid bitterness and improve texture.
- This recipe can be prepared the day before and tastes even better after the flavors meld overnight.
- For a spicier version, consider adding serrano peppers or a dash of cayenne powder.
- Hominy is key to authentic posole; do not substitute it with regular corn.
- Slow cooker times may vary depending on your device; ensure chicken is fully cooked and tender.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
