Description
This Slow Cooker Chicken Posole Verde is a comforting Mexican-inspired stew featuring tender chicken breasts simmered with charred poblano and Anaheim peppers, tangy tomatillos, and aromatic spices. Hominy adds heartiness to the dish, while fresh garnishes like radishes, cilantro, lime, and avocado provide vibrant color and flavor contrast. Perfect for a flavorful, slow-cooked meal with minimal hands-on time.
Ingredients
Scale
Vegetables & Aromatics
- 2 poblano peppers
- 2 Anaheim peppers
- 6 tomatillos, skins removed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, skin on
- 3 radishes, sliced
- 1 avocado, cubed
- 3 sprigs cilantro
- 1 lime
Meat & Broth
- 2 boneless skinless chicken breasts
- 1 quart chicken broth
Spices & Pantry
- 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 on high. Place poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves (skin on) on a rimmed baking sheet. Drizzle lightly with vegetable oil. Broil, turning occasionally, until the peppers are charred on all sides and the tomatillos are softened, which will intensify their flavors.
- Peel and Prepare Peppers and Garlic: Transfer the charred peppers to a bowl and cover with plastic wrap to trap steam. Once cooled, remove the peppers to a cutting board. Peel off the skins carefully, discard stems and seeds. Remove garlic cloves from their skins.
- Process Pepper Mixture: In a food processor, combine the peeled peppers, tomatillos, onions, and peeled garlic cloves. Pulse until finely chopped and well combined to form a flavorful base for the stew.
- Assemble in Slow Cooker: Transfer the pepper mixture to the slow cooker. Add the chicken broth, boneless skinless chicken breasts, cumin, oregano, chili powder, and kosher salt. Leave the hominy out for now.
- Cook the Stew: Cover and cook on high for 4 to 6 hours until the chicken is tender and thoroughly cooked.
- Shred Chicken and Add Hominy: Using tongs, shred or break up the cooked chicken directly in the slow cooker. Stir in the drained and rinsed hominy. Continue cooking for another 30 minutes to allow flavors to meld.
- Final Seasoning and Serve: Taste and adjust seasoning if needed. Serve the posole verde garnished with sliced radishes, fresh cilantro sprigs, lime wedges, and cubed avocado for added freshness and texture.
Notes
- Broiling peppers adds a smoky depth of flavor to the posole, but if a broiler isn’t available, you can roast them over a gas burner or on a grill.
- For spicier posole, leave some seeds in the peppers or add a pinch of cayenne pepper to the slow cooker.
- Leftover posole tastes great reheated and can be stored in the refrigerator for up to 3 days.
- If unavailable, canned hominy can be substituted with fresh or frozen hominy but adjust cooking time accordingly.
- Using low-sodium chicken broth allows better control over the saltiness of the final dish.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
