Description
This Slow Cooker Chicken Posole Verde is a comforting Mexican stew featuring tender chicken breasts simmered with a vibrant blend of charred poblano and Anaheim peppers, tomatillos, and aromatic spices. Enriched with hominy, it’s easy to prepare and full of fresh flavors, perfect for a hearty family meal garnished with creamy avocado, crisp radishes, cilantro, and lime.
Ingredients
Scale
Vegetables and Aromatics
- 2 poblano peppers
- 2 Anaheim peppers
- 6 tomatillos, skins removed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, skin on
- 3 radishes, sliced
- 3 sprigs cilantro
- 1 lime
- 1 avocado, cubed
Protein and Broth
- 2 boneless skinless chicken breasts
- 1 quart chicken broth
Pantry Items and Spices
- 2 teaspoons vegetable oil
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 (15 ounce) can hominy, drained and rinsed
Instructions
- Char the vegetables: Preheat the 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. Place under the broiler, turning occasionally, until the peppers are charred on all sides and the tomatillos are softened, about 8-10 minutes.
- Prepare the charred peppers: Transfer the charred peppers to a bowl and cover tightly with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skins, remove the stems and seeds from the peppers. Peel the garlic cloves from their skins.
- Make the green sauce base: Place the peeled peppers, tomatillos, onion, and garlic into a food processor and pulse until finely chopped, creating a chunky green sauce.
- Add ingredients to slow cooker: Transfer the green sauce mixture to the slow cooker. Add the chicken broth, chicken breasts, cumin, oregano, chili powder, and kosher salt. Stir to combine gently.
- Slow cook the stew: Cover and cook on high for 4 to 6 hours, until the chicken is tender and cooked through.
- Shred chicken and add hominy: Using two forks or tongs, break up the cooked chicken into bite-sized pieces. Stir in the drained hominy and cook the mixture for an additional 30 minutes to meld flavors and heat through.
- Final seasoning and serve: Taste the posole and adjust seasoning if needed. Serve hot with garnishes of sliced radishes, fresh cilantro sprigs, lime wedges, and cubed avocado for added creaminess and freshness.
Notes
- Charred peppers add a smoky depth to the posole; do not rush this step.
- Be sure to remove all seeds and skins from the peppers to avoid bitterness and too much heat.
- Hominy adds a traditional chewy texture; rinse well to reduce sodium if canned.
- This recipe can be made in a traditional pot on the stovetop by simmering the mixture for about 1.5 hours instead of using the slow cooker.
- Leftovers store well refrigerated for up to 3 days and freeze nicely for up to 2 months.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg
