Description
This Slow Cooker Chicken Posole Verde is a comforting and flavorful Mexican stew made with roasted poblano and Anaheim peppers, tomatillos, tender chicken breasts, and hominy. The dish is slow-cooked to develop rich flavors and served with fresh garnishes like radish, cilantro, lime, and creamy avocado, making it a perfect hearty meal for family dinners or casual gatherings.
Ingredients
Scale
Roasted vegetable base
- 2 poblano peppers
- 2 Anaheim peppers
- 6 tomatillos, skins removed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, skin on
- 2 teaspoons vegetable oil
Main ingredients
- 1 quart chicken broth
- 2 boneless skinless chicken breasts
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoon chili powder
- 2 teaspoon kosher salt
- 1 (15 ounce) can hominy, drained and rinsed
Garnishes
- 1 lime
- 3 sprigs cilantro
- 1 avocado, cubed
- 3 radishes, sliced
Instructions
- Roast the vegetables: Preheat the broiler on high. Place the poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves (still in their skin) on a rimmed baking sheet. Drizzle lightly with vegetable oil and broil, turning occasionally, until the peppers are charred on all sides and the tomatillos have softened, about 10-15 minutes.
- Prepare the roasted peppers and garlic: Transfer the charred peppers to a bowl and cover with plastic wrap to steam and loosen the skins. Once cooled, peel the skins off the peppers, remove the stems and seeds. Peel the garlic cloves out of their skins.
- Make the pepper mixture: Add the peeled peppers, softened tomatillos, sliced onion, and garlic to a food processor. Pulse until the mixture is finely chopped but not completely pureed, creating a thick salsa verde base.
- Combine ingredients in slow cooker: Transfer the pepper salsa mixture to the slow cooker. Add the chicken broth, whole chicken breasts, cumin, oregano, chili powder, and kosher salt. Stir gently to combine, reserving the hominy for later.
- Cook the posole: Cover and cook on high heat for 4 to 6 hours, or until the chicken is tender and cooked through, and the flavors are well developed.
- Shred chicken and add hominy: Use tongs to break up the chicken into bite-sized pieces inside the slow cooker. Stir in the drained and rinsed hominy and cook for an additional 30 minutes to allow the hominy to absorb the flavors and heat through.
- Season and serve: Taste and adjust seasoning if needed with additional salt or spices. Serve the posole hot, garnished with fresh radish slices, chopped cilantro, lime wedges, and cubed avocado for a fresh and creamy contrast.
Notes
- Roasting the peppers and tomatillos under the broiler adds depth and smokiness to the broth.
- Removing skins and seeds from the peppers reduces bitterness and improves texture in the final dish.
- Cooking time can vary depending on your slow cooker; check chicken tenderness after 4 hours.
- For a spicier posole, add some jalapeño or serrano peppers along with the others.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 310
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
