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

 

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!


Nutrition Information:

Quickview
533k Calories
39g Protein
15g Total Fat
63g Carbs
53% Health Score
Limit These
Calories
533k
27%

Fat
15g
24%

  Saturated Fat
2g
18%

Carbohydrates
63g
21%

  Sugar
16g
19%

Cholesterol
72mg
24%

Sodium
1194mg
52%

Get Enough Of These
Protein
39g
79%

Vitamin C
126mg
153%

Vitamin B3
20mg
100%

Vitamin B6
1mg
81%

Selenium
44µg
64%

Fiber
14g
57%

Phosphorus
568mg
57%

Vitamin K
58µg
56%

Potassium
1695mg
48%

Manganese
0.82mg
41%

Magnesium
137mg
34%

Vitamin B5
3mg
33%

Copper
0.61mg
31%

Folate
116µg
29%

Zinc
4mg
29%

Vitamin A
1344IU
27%

Vitamin B2
0.45mg
27%

Iron
4mg
26%

Vitamin B1
0.33mg
22%

Vitamin E
2mg
17%

Calcium
120mg
12%

Vitamin B12
0.58µg
10%

covered percent of daily need
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Food Trivia

Peanuts aren't nuts, they're legumes.

Food Joke

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