Chicken Pozole Verde
A hearty and flavorful Chicken Pozole Verde made easy in a slow cooker. This classic Mexican soup features tender shredded chicken, hominy, and a vibrant green sauce made from tomatillos, poblanos, and jalapeños.
⚡Slow Cooker
A hearty and flavorful Chicken Pozole Verde made easy in a slow cooker. This classic Mexican soup features tender shredded chicken, hominy, and a vibrant green sauce made from tomatillos, poblanos, and jalapeños.
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To make the green sauce, add the roasted jalapeño, tomatillos, half onion, 8 cloves of garlic, and poblano peppers to a blender.
Add water, cumin, oregano, salt, and cilantro to the blender.
Blend on high until the sauce is completely smooth.
Place the chicken thighs in the bottom of a slow cooker.
Pour the blended green sauce over the chicken, followed by the rinsed hominy.
Top with enough water to cover the ingredients, then stir in the chicken bouillon powder.
Add the quarter onion, whole head of garlic, and bay leaves to the pot.
Cover and cook on high for 6-7 hours.
Once cooked, remove the chicken from the slow cooker, shred it, and then return it to the pot.
Stir the shredded chicken back into the pozole to combine.
Serve hot, garnished with shredded cabbage, diced onion, fresh cilantro, and a squeeze of lime.
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