Description
This Slow Cooker Chicken Posole Verde is a hearty Mexican stew that features tender chicken breasts simmered with charred poblano and Anaheim peppers, tangy tomatillos, and traditional spices. Finished with hominy for texture and served with fresh garnishes like avocado, radish, lime, and cilantro, this comforting dish delivers vibrant flavors with minimal hands-on time.
Ingredients
Scale
Vegetables and Herbs
- 2 poblano peppers
- 2 Anaheim peppers
- 6 tomatillos, skins removed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, skin on
- 3 sprigs cilantro
- 3 radishes, sliced
- 1 lime
- 1 avocado, cubed
Meat and Broth
- 2 boneless skinless chicken breasts
- 1 quart chicken broth
Pantry and Spices
- 2 teaspoons vegetable oil
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 (15 ounce) can hominy, drained and rinsed
Instructions
- Char the Vegetables: Preheat the broiler on high. Arrange the poblano peppers, Anaheim peppers, tomatillos, sliced onion, and garlic cloves with skin on a rimmed baking sheet. Drizzle lightly with vegetable oil, then broil, turning occasionally until the peppers are charred on all sides and tomatillos are softened, about 10-15 minutes.
- Prepare the Charred Vegetables: Transfer the hot peppers to a bowl and cover with plastic wrap to steam, which makes peeling easier. Once cooled, remove the peppers from the bowl and onto a cutting board. Carefully scrape off the skins, then remove the stems and seeds. Peel the garlic cloves from their skins.
- Make the Verde Mixture: Place the peeled peppers, tomatillos, onions, and garlic into a food processor. Pulse several times until finely chopped but not pureed. This chunky verde mixture will form the flavorful base of the stew.
- Combine in Slow Cooker: Transfer the chopped verde mixture to the slow cooker. Add the chicken broth, whole chicken breasts, cumin, oregano, chili powder, and kosher salt. Stir gently to combine, then cover and cook on high for 4 to 6 hours until the chicken is tender and fully cooked.
- Shred Chicken and Add Hominy: Using tongs, break the cooked chicken breasts into bite-size pieces inside the pot. Stir in the drained hominy and cook uncovered for an additional 30 minutes to let the flavors meld and the hominy heat through.
- Serve with Garnishes: Taste the posole and adjust seasoning if needed. Ladle into bowls and top with sliced radishes, chopped cilantro, fresh lime wedges, and cubed avocado for refreshing contrast.
Notes
- Charring the peppers and tomatillos under the broiler adds a smoky depth of flavor essential for authentic posole verde.
- Make sure to steam the charred peppers in a covered bowl to loosen skins, making peeling easier and less messy.
- Use boneless skinless chicken breasts for lean protein; thighs can be substituted for more richness.
- If you don’t have a food processor, finely chop the peppers and tomatillos by hand, though the texture will be less uniform.
- This recipe can be made ahead and reheated—the flavors will deepen after resting overnight in the refrigerator.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
