Slow Cooker Chicken Posole Verde Recipe
Prep Time:
30 minutes
Cook Time:
4 hours, 30 minutes
Servings:
6 Servings
Ingredients
  • 2 poblano peppers
  • 2 Anaheim peppers
  • 6 tomatillos, skins removed
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, skin on
  • 2 teaspoons vegetable oil
  • 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
  • 1 lime
  • 3 sprigs cilantro
  • 1 avocado, cubed
  • 3 radishes, sliced
Directions
  1. Heat a broiler on high. Add poblano peppers, Anaheim peppers, tomatillos, onion and garlic to a rimmed baking sheet. Drizzle lightly with oil and cook, turning occasionally, until peppers are charred on all sides and tomatillos are softened. Transfer peppers to a bowl and cover with plastic wrap.
  2. When the peppers have cooled, removed from bowl to a cutting board. Scrape the skins off with a knife and remove stems and seeds. Remove garlic from the skin.
  3. Transfer skinned peppers, tomatillos, onions, and garlic to food processor. Pulse until finely chopped.
  4. Transfer the pepper mixture to a slow cooker along with chicken broth, chicken, and spices (reserve the hominy). Cook on high for 4 to 6 hours, until the chicken is tender and cooked through.
  5. Break up the chicken with a pair of tongs, then fold in hominy and cook another 30 minutes. Season to taste.
  6. Serve with radish, cilantro, lime, and avocado.