halfbakedharvest4.3
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 perfection.
👥 4 Servings⏱️ Prep & Cook: 6h 25m⏳ Prep: 25 min🔥 Cook: 6h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
📝 Preparation Steps
1
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.
garlic (skins on)6 clovestomatillos4poblano peppers4
2
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.
zucchini (chopped)1hominy (drained)2 (15 ounce) cansdried oregano1 tablespoonfresh cilantro (chopped)2 cups
3
Ladle the into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice. Eat!
avocado (sliced)1
Nutrition Facts
calories
966 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
16 g
sugar Content
20 g
sodium Content
1310 mg
protein Content
41 g
cholesterol Content
72 mg
carbohydrate Content
81 g
saturated Fat Content
3 g
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