Chicken Pozole Verde


Grill Master
Staff member
Gold Site Supporter
This recipe could have gone in several categories (Chicken, Ethnic, Slow-Cooker).

I was too late to do it in a crockpot, so I cooked it on top of the stove. Loved it!


Chicken Posole Verde (serves 6)

1 lb. boneless, skinless chicken thighs

1 onion, finely chopped

1 poblano chile, seeded and finely chopped

1 tsp. chile powder

1 (16 oz. ) jar salsa verde

2 cups chicken broth

2 (15 oz.) cans hominy, drained and rinsed

½ bunch of cilantro, finely chopped

1 lime, halved

To a slow cooker, or a soup pot, add chicken, poblano, onion, chile powder and broth. Stir to combine. Pour the salsa verde and chicken broth on top. Season with salt and pepper.

Cover with lid and for crockpot, cook on high 3 ½-4 hours, or low 7-8 hours. For stove top, simmer for 45 minutes or so, until chicken is fork-tender.

Transfer chicken to plate and shred. Return chicken to pot. Add hominy. Cook another 30 minutes.

Squeeze in lime juice and stir in cilantro to serve. Top with shredded cheese, green onions, your favorit Mexican fixings.

Posole verde.JPG


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