Print

Chicken Posole Verde

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, heartwarming bowl of Chicken Posole Verde, featuring a vibrant green broth filled with tender chicken, hominy, and fresh tomatillos.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts
  • 2 cans (15 oz each) white hominy, drained and rinsed
  • 1 pound fresh tomatillos, husked and quartered
  • 2 poblano peppers, seeded and chopped
  • 1 large white onion, diced
  • 6 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Sliced radishes for topping
  • Diced avocado for topping

Instructions

  1. Prepare your ingredients by husking and quartering the tomatillos, seeding and chopping the poblano peppers, dicing the onion, and mincing the garlic. Don’t forget to drain and rinse the hominy thoroughly, and pat the chicken breasts dry with paper towels.
  2. Build your flavor base by adding tomatillos, poblano peppers, diced onion, and minced garlic to the slow cooker, then adding chicken broth and spices.
  3. Add seasoned chicken breasts on top and scatter the drained hominy over the chicken.
  4. Slow cook for 4 hours on low or 2-3 hours on high without lifting the lid.
  5. Shred the chicken after cooking and return it to the slow cooker, stirring to incorporate.
  6. Prep fresh toppings like diced avocado, sliced radishes, chopped cilantro, and lime wedges.
  7. Serve the hot posole in bowls and let guests customize their servings with fresh toppings.

Notes

Use ripe tomatillos for the best flavor. For a thicker broth, purée part of the posole before shredding the chicken.

Nutrition

Find it online: https://recypez.com/chicken-posole-verde-recipe/

Scroll to Top