Slow Cooker Chicken Posole Verde With Salsa Verde and Hominy
By Miles Carr
Prep
15 min
Cook
240 min
Total
255 min
Servings
6
Level
Easy
Slow-cooked chicken posole verde feeds six. I like posole verde because it requires no extra time and attention from me while I cook other dishes. Cold toppings can be served at the table along with the soup. Salsa verde broth gives the soup a green chile flavor.
I have a 6-quart slow cooker and put the chicken at the bottom to cook in the broth. I drain and rinse the hominy near the end of cooking. The hominy cooks for 30 minutes after the shredded chicken is put back in the slow cooker. Hominy kernels take on broth while cooking.
I would select a cooking range suitable for your time constraints, and avoid overcooking chicken breasts so they become dry. Shred the chicken until the meat separates when pulled with two forks.
For serving, I offer shredded cabbage and radishes with avocado, cilantro, lime juice, and warm tortillas to dip. I may top it with Mexican crema for additional sourness. Suggested additional toppings, depending on your guests' tastes, include hot sauce and chopped white onion.
Why you'll love this recipe
- 1Six servings should be sufficient for preparing a full pot of soup for a typical family meal or other planned event. Leftovers can be served after the toppings have been consumed.
- 2Ingredient preparation time is 15 minutes. Other cooking time can be spent using a slow cooker while working on other tasks.
- 3Hominy can be added to the dish after shredding the chicken to cook in broth for a short time without fully cooking.
- 4Cold toppings are added to individual servings. The cabbage and radishes will be crisp in each serving.
- 5Leftovers are a second meal. The chicken is already shredded in the broth.
- 6Warm corn tortillas are an accompaniment to the broth and other elements of the dish.
Ingredients
- •2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
- •1 medium white onion (diced)
- •4 cloves garlic (minced)
- •16 oz salsa verde (use your favorite brand)
- •4 cups low-sodium chicken broth
- •1 tsp ground cumin
- •1 tsp dried oregano (preferably Mexican oregano)
- •25 oz canned hominy (drained and rinsed)
- •shredded cabbage (optional, for topping)
- •lettuce (optional, shredded, for topping)
- •radishes (optional, sliced, for topping)
- •avocado (optional, diced, for topping)
- •fresh cilantro (optional, chopped, for topping)
- •lime wedges (optional, for serving)
- •diced white onion (optional, for topping)
- •Mexican crema (optional, for serving)
- •crispy tortilla strips (optional, for topping)
- •cotija cheese (optional, crumbled, for topping)
- •toasted pepitas (optional, for topping)
- •warm corn tortillas (optional, for dipping)
- •jalapeños (optional, diced, for more heat)
- •cayenne pepper (optional, a pinch, for more heat)
- •hot sauce (optional, for serving)
- •salt (to taste)
Instructions
- 1
Place the chicken breasts in the bottom of a 6-quart or larger slow cooker, then add the diced onion and minced garlic.
- 2
Pour the salsa verde and chicken broth over the chicken, then sprinkle the cumin and oregano on top.
- 3
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- 4
Remove the chicken to a cutting board, shred it with two forks, and return it to the slow cooker.
- 5
Stir in the drained, rinsed hominy. Cover and cook on HIGH for an additional 30 minutes.
- 6
Taste and adjust the seasoning if needed, then serve hot with your desired toppings.
FAQ
Nutrition (per serving)
385
Calories
Reviews
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