Description
This Slow Cooker Chicken Posole Verde is a comforting and flavorful Mexican stew featuring tender chicken, charred poblano and Anaheim peppers, tangy tomatillos, and hearty hominy. Slow-cooked to perfection with fragrant spices, it’s a perfect dish to warm up and enjoy with fresh garnishes like radish, cilantro, avocado, and lime.
Ingredients
Scale
Vegetables and Fresh Ingredients
- 2 poblano peppers
- 2 Anaheim peppers
- 6 tomatillos, skins removed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, skin on
- 1 lime
- 3 sprigs cilantro
- 1 avocado, cubed
- 3 radishes, sliced
Pantry and Spices
- 2 teaspoons vegetable oil
- 1 quart chicken broth
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 (15 ounce) can hominy, drained and rinsed
Protein
- 2 boneless skinless chicken breasts
Instructions
- Char the vegetables: Preheat your broiler to high. Arrange the poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves (with skin on) on a rimmed baking sheet. Drizzle lightly with vegetable oil. Broil, turning occasionally, until the peppers are evenly charred on all sides and the tomatillos have softened.
- Prepare the peppers and garlic: Transfer the hot peppers to a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skins of the peppers using a knife, then remove stems and seeds. Remove the garlic cloves from their skins.
- Make the chili-tomatillo mixture: Place the peeled peppers, tomatillos, onions, and garlic into a food processor. Pulse several times until the mixture is finely chopped and well combined.
- Assemble in the slow cooker: Pour the chopped vegetable mixture into the slow cooker. Add the chicken broth, whole chicken breasts, cumin, oregano, chili powder, and kosher salt. Stir lightly to combine.
- Slow cook the posole: Cover and cook on high for 4 to 6 hours, until the chicken is tender and cooked through.
- Shred chicken and add hominy: Using tongs, break up the cooked chicken breasts into bite-sized pieces within the slow cooker. Add the drained hominy and stir to combine. Continue cooking for another 30 minutes to heat the hominy thoroughly and meld flavors.
- Season and serve: Taste the posole and adjust seasoning if needed. Serve hot, garnished with sliced radishes, fresh cilantro sprigs, lime wedges, and avocado cubes for a fresh and creamy contrast.
Notes
- Charring the peppers under the broiler enhances the smoky flavor essential to this dish.
- If you prefer a spicier posole, consider adding a jalapeño or increasing the chili powder.
- Leftover posole tastes even better the next day as flavors continue to meld.
- Serve with warm corn tortillas or crusty bread for a complete meal.
- Hominy adds a wonderful chewy texture and authentic taste to this Mexican stew.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
