Slow-cooker Chicken Pozole Verde

Over the past couple years working in a latin american restaurant i created this recipe after trial and error and finally perfected this slow-cooker chicken pozole verde. The flavor is like nothing else before, whether its a raining day or you just are in the mood for the best slow roasted pozole.

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Servings: 6

Prep Time: 02:00

Cook Time: 00:00

Main Ingredients

1 medium yellow onion

1 pound tomatillos

4 whole serrano peppers

4 whole jalapeno peppers

3 whole poblano chiles

5 cloves garlic

1/4 cup toasted pepitas

2 tbsp mexican oregano

2 tsp cumin

1 tsp corriander

4 qts chicken broth

1 whole chicken

1 lemon

1 bunch cilantro

2 cups of white hominy



1Starting off with a large sauce pot or dutch oven sweat onions, garlic, and toasted pepitas.

2In the oven Roasted off Chiles, jalapenos, serranos, poblano, and tomatillos.

3Add toasted chiles to the onion, garlic mixture, cook down for about 2 minutes until aromatic. Add in seasonings.

4Cut chicken into breasts, thigh, and discard the carcass. Add to pot and pour in chicken broth.

5Add a couple sprigs of cilantro and then cover with a lid.

6Cook for about 45min to an hour, until chicken is tender and shreds nicely.

7Once done, remove chicken and cool down. Shred delicately and set aside.

8Taking the remaining soup, strain out veg and chiles and pour into vitamix. Once thoroughly blended add back to sauce pot.

9Cover with remaining broth and add back in the shredded chicken and 2 cups of hominy, salt, and lemon juice.

10Garnish with slice radish, red onions, and tortilla strips.

Additional Notes

A little bit spicy. Garnish with any additonal toppings if desired.

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