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Authentic Crockpot Chicken Pozole Verde

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Experience the comforting flavors of traditional Mexican pozole verde made effortlessly in a crockpot with tender chicken and zesty tomatillos.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb fresh tomatillos, husked and rinsed
  • 2-3 serrano peppers, stemmed
  • 1 medium white onion, quartered
  • 3 cloves garlic
  • 4 cups chicken broth
  • 1 (29 oz) can hominy, drained and rinsed
  • 1/2 cup fresh cilantro leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Lime wedges, for serving
  • Shredded cabbage, chopped radishes, and sliced avocado for garnish

Instructions

  1. In a skillet, heat olive oil over medium heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Transfer to the crockpot.
  2. In a blender, combine tomatillos, serrano peppers, onion, garlic, cilantro, cumin, oregano, and a pinch of salt and pepper. Blend until smooth.
  3. Pour the blended green sauce over the chicken in the crockpot.
  4. Add chicken broth and hominy to the crockpot. Stir gently to combine.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and fully cooked.
  6. Remove chicken, shred with two forks, and return it to the crockpot. Stir to combine.
  7. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with shredded cabbage, radishes, avocado slices, and lime wedges.

Notes

For extra depth, toast the dried oregano and cumin in a dry skillet before blending to enhance the flavor. Serve with warm corn tortillas for a complete meal.

Find it online: https://delilita.com/authentic-crockpot-chicken-pozole-verde/