Crockpot Salsa Verde Chicken Pozole.
It just has so much flavor and so many great textures. Ok, and I truly love its green color. It's also great because while this recipe uses late summer corn and zucchini, it would be awesome any time of the year. And seeing as I have all the fall soup recipes on my mind, it's literally just perfe...
Foto: Half Baked Harvest
Ingredients
- 1 sweet onion (quartered)
- 6 cloves garlic (skins on)
- 4 tomatillos
- 4 poblano peppers
- 2 serrano chiles
- 1 pound boneless skinless chicken breasts (or thighs)
- 2 cups ears corn (kernels removed from the cob (about 1 to 1 1/2 ))
- 1 zucchini (chopped)
- 2 (15 ounce) cans hominy (drained)
- 1 tablespoon dried oregano
- 6 -8 cups low-sodium chicken broth
- kosher salt
- 2 cups fresh cilantro (chopped)
- 1 avocado (sliced)
- tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes (for topping)
Steps
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Heat a large skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 10 minutes. You may need to remove the garlic cloves before the onion and tomatillo. Once cooked, remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and serrano chiles. Cook, turning often until charred all over, about 10 minutes. Remove the peppers and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth.
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To the bowl of your crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth. Season generously with salt. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Once the chicken is falling apart, shred with two forks. Stir in the cilantro. If desired, add chicken broth to thin the soup. Taste and season the soup as desired with salt.
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Ladle the into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice. Eat!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| sweet onion | 1 | - | - |
| garlic | 6 cloves | - | - |
| tomatillos | 4 | Rp 12.000/kg | Rp 4.800 |
| poblano peppers | 4 | - | - |
| serrano chiles | 2 | - | - |
| boneless skinless chicken breasts | 1 pound | - | - |
| ears corn | 2 cups | - | - |
| zucchini | 1 | - | - |
| 2 | - | - | |
| dried oregano | 1 tablespoon | - | - |
| -8 cups low-sodium chicken broth | 6 | - | - |
| kosher salt | - | - | - |
| fresh cilantro | 2 cups | - | - |
| avocado | 1 | - | - |
| tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes | - | - | - |
*Estimated market prices, may vary by region
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