Crockpot Salsa Verde Chicken Pozole
Crockpot Salsa Verde Chicken Pozole is a Mexican main course. This gluten free and dairy free recipe serves 4 and costs $5.37 per serving. One serving contains 534 calories, 40g of protein, and 16g of fat. From preparation to the plate, this recipe takes about 6 hours and 25 minutes. A mixture of avocado, zucchini, poblano peppers, and a handful of other ingredients are all it takes to make this recipe so tasty. 718 people have tried and liked this recipe. It is brought to you by Half Baked Harvest. With a spoonacular score of 97%, this dish is great. Similar recipes include Salsa Verde Chicken Tacos in the Crockpot, Easy Creamy Crockpot Salsa Verde Chicken, and Easy Creamy Crockpot Salsa Verde Chicken.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 360 minutes
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Ingredients:
1 avocado, sliced
2 ears corn, kernels removed from the cob (about 1 to 1 1/2 cups)
2 cups fresh cilantro, chopped
6 cloves garlic, skins on
2 (15 ounce) cans hominy, drained
kosher salt
6-8 cups low-sodium chicken broth
1 tablespoon dried oregano
4 poblano peppers
2 serrano chiles
1 pound boneless skinless chicken breasts, or thighs
1 sweet onion, quartered
4 tomatillos
tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes, for topping
1 zucchini, chopped
Equipment:
frying pan
bowl
slow cooker
blender
ladle
Cooking instruction summary:
InstructionsHeat a large skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 10 minutes. You may need to remove the garlic cloves before the onion and tomatillo. Once cooked, remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and serrano chiles. Cook, turning often until charred all over, about 10 minutes. Remove the peppers and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth.To the bowl of your crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth. Season generously with salt. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Once the chicken is falling apart, shred with two forks. Stir in the cilantro. If desired, add chicken broth to thin the soup. Taste and season the soup as desired with salt.Ladle the into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice. Eat!
Step by step:
1. Heat a large skillet over medium high heat.
2. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 10 minutes. You may need to remove the garlic cloves before the onion and tomatillo. Once cooked, remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and serrano chiles. Cook, turning often until charred all over, about 10 minutes.
3. Remove the peppers and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds.
4. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth.To the bowl of your crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth. Season generously with salt. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Once the chicken is falling apart, shred with two forks. Stir in the cilantro. If desired, add chicken broth to thin the soup. Taste and season the soup as desired with salt.Ladle the into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice. Eat!
