Chicken Pozole Verde
30m prep 4h cook 4h ready
A hearty chicken pozole verde made in a slow cooker with tomatillos, poblano, and hominy. Shredded chicken is simmered in a flavorful broth and served with fresh toppings.
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Ingredients
- 340 g beer
- 14.8 ml low-sodium chicken bouillon base
- 9.86 ml ground cumin
- Kosher salt and pepper
- 680 g boneless, skinless chicken thighs trimmed
- 340 g tomatillos cut into ½-inch pieces
- 4 clove garlic finely chopped
- 1 onion finely chopped
- 1 poblano cut into ¼-inch pieces
- 0.5 bunch cilantro
- 1 hominy rinsed
- 59.1 ml fresh lime juice
- Diced avocado
- sliced radishes
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Step 1.
In a 5- to 6-quart slow cooker, combine the beer, chicken bouillon base, ground cumin, 2 cups water, and ½ teaspoon each salt and pepper. Stir to dissolve the bouillon base.
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Step 2.
Add the chicken thighs, tomatillos, garlic, onion, poblano, and the bunch of cilantro to the slow cooker. Stir to combine all ingredients. Cover and cook on high for 4 to 5 hours or on low for 6 to 7 hours, until the chicken is tender and easily pulled apart with a fork.
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Step 3.
Remove and discard the cilantro stems and leaves from the slow cooker. Using two forks, shred the chicken into bite-sized pieces directly in the slow cooker. Add the rinsed hominy, stir, cover, and cook on high for 3 to 4 minutes, until the hominy is heated through and tender.
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Step 4.
Stir in the fresh lime juice. Serve the pozole in bowls, garnished with fresh cilantro leaves, diced avocado, and sliced radishes if desired.
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Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 235 mg
- Iron: 4.86 mg
- Magnesium: 93.5 mg
- Phosphorus: 472 mg
- Potassium: 1181 mg
- Zinc: 3.6 mg
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