Green chicken pozole (posole verde) is the Mexican version of chicken soup. Tender chicken, chewy hominy, and peppers simmer all day in the slow cooker making your kitchen smell delicious. Stovetop instructions included, too!
1jalapeno peppersliced thinly in rounds or diced (be sure to remove seeds)
3clovesgarlicminced
12ouncesgreen chiles(canned) diced
6cupschicken stock
28ounceswhite hominydrained and rinsed
3boneless chicken breastsor thighs
2teaspoonsground cumin
kosher salt to taste
Optional Garnish
avocadodiced
lime wedges
cilantrochopped
cotija cheesecrumbled. Feta can be substituted.
cabbageshredded
radishesthinly sliced
Instructions
Add all of the ingredients except the garnish to your slow cooker.
Cook on low for 8 hours.
Shred the chicken with 2 forks before serving.
Garnish with toppings of choice, squeezing a little lime juice into each bowl.
Stovetop Instructions
Season chicken with salt and pepper.
Heat a little oil in a heavy skillet until rippling.
Brown chicken on both sides.
Turn heat down and cook until cooked through (165F)
Add pozole ingredients to a stockpot.
Bring to a simmer.
Simmer for 10 minutes.
Dice or shred the cooked chicken and add it to the pot.
Simmer 10 more minutes, or until vegetables are tender.
Serve with garnishes as above.
Notes
StorageLet cool to room temperature and then put in an airtight container. Chicken pozole will keep in the refrigerator for 4 or 5 days.To freeze pozole let it cool to room temperature and then add to firm freezer containers - I wouldn't recommend freezer bags.To thaw place in the refrigerator overnight and heat before serving.Tips
Always, always, always wear gloves when working with jalapenos. Trust me.
For even more flavor you can use bone in chicken and then remove the bones and any skin before serving.
If you like cilantro be generous with it.
To freeze pozole let it cool to room temperature and then add to firm freezer containers - I wouldn't recommend freezer bags. To thaw: place in the refrigerator overnight and heat before serving.