Description
This Slow Cooker Chicken Posole Verde is a comforting Mexican stew featuring tender chicken simmered with roasted poblano and Anaheim peppers, tomatillos, and fragrant spices. The hearty hominy adds a satisfying texture while fresh garnishes of radish, cilantro, lime, and avocado brighten each bowl. Perfect for a cozy meal with bold green chile flavors and effortless slow cooking.
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
- 3 sprigs cilantro
- 1 lime
- 1 avocado, cubed
Protein & Legumes
- 2 boneless skinless chicken breasts
- 1 (15 ounce) can hominy, drained and rinsed
Spices & Seasonings
- 2 teaspoons vegetable oil
- 1 quart chicken broth
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
Instructions
- Roast the Vegetables: Preheat the broiler on high. Place poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves (with skin) on a rimmed baking sheet. Drizzle with vegetable oil and broil, turning occasionally, until the peppers are charred on all sides and tomatillos are softened, about 10-15 minutes.
- Peel and Prepare Roasted Veggies: Transfer the roasted peppers to a bowl and cover with plastic wrap to steam and loosen skins. Once cooled, peel off the skins, remove stems and seeds from the peppers, and peel garlic cloves from their skins.
- Process the Green Sauce: In a food processor, pulse the peeled peppers, tomatillos, onion, and garlic until finely chopped and combined into a thick green sauce.
- Slow Cook the Posole: Transfer the green sauce into the slow cooker. Add the chicken broth, whole chicken breasts, cumin, oregano, chili powder, and kosher salt. Cover and cook on high for 4 to 6 hours until the chicken is tender and fully cooked.
- Shred Chicken and Add Hominy: Remove chicken breasts and shred with tongs or forks. Return shredded chicken to the slow cooker and fold in the drained hominy. Continue cooking for another 30 minutes to heat through and meld flavors. Adjust seasoning to taste.
- Serve with Fresh Garnishes: Ladle the posole into bowls and top with sliced radishes, fresh cilantro sprigs, a squeeze of lime juice, and cubed avocado for contrast and freshness.
Notes
- Broiling the peppers and tomatillos adds a smoky depth that is key to authentic green posole.
- You can substitute chicken thighs for breasts if preferred, but adjust cooking time accordingly.
- If you prefer a thicker posole, you can mash some of the hominy before adding back to the pot.
- Garnishes like shredded cabbage or diced onions also pair well with posole.
- This recipe can be made in a pressure cooker or Instant Pot to reduce cooking time.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
