Crockpot Salsa Verde Chicken Pozole
Ingredients
Base Ingredients
-
1
whole
sweet onion
-
6
cloves
garlic
-
4
whole
tomatillos
-
4
whole
poblano peppers
-
2
whole
serrano chiles
-
1
pound
boneless skinless chicken breasts or thighs
-
2
cups
corn kernels
-
1
whole
zucchini
-
2
cans
hominy
-
1
tablespoon
dried oregano
-
6-8
cups
low-sodium chicken broth
-
to taste
kosher salt
-
2
cups
fresh cilantro
-
1
whole
avocado
Toppings
-
to taste
tortilla strips
-
to taste
crumbled cotija cheese
-
to taste
toasted pumpkin seeds
-
to taste
black pepper
-
to taste
limes
Instructions
- Char the onion, garlic, and tomatillos in a skillet over medium-high heat for about 10 minutes.
- Remove the garlic once charred, then char the poblano peppers and serrano chiles for another 10 minutes.
- Steam the charred peppers in a bowl covered with a plate for 10 minutes, then peel and seed them.
- Blend the charred vegetables into a smooth puree.
- In the crockpot, combine the puree, chicken, corn, zucchini, hominy, oregano, and chicken broth.
- Season with salt and cook on low for 6-8 hours or high for 4-6 hours until the chicken is tender.
- Shred the chicken in the soup and stir in cilantro.
- Serve in bowls and top with avocado, tortilla strips, cotija cheese, pumpkin seeds, black pepper, and lime juice.
Nutrition Facts (estimated)
Servings
4
Calories
966
Total fat
30g
Total carbohydrates
100g
Total protein
50g
Sodium
800mg
Cholesterol
100mg
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