Verde Chicken Posole Stew

Ingredients 0/16

Step 1

Put the chicken breasts in your slow cooker and let them cook on low for about 4 and a half hours, or until they’re no longer pink inside and the juices run clear. You can check with a meat thermometer—it should read 165°F. Once cooked, shred the chicken right in a big pot. Stir in the cumin, black pepper, adobo seasoning, and a good squeeze of lime juice.

Step 2

Toss the tomatillos and serrano peppers into a microwave-safe bag, seal it, and poke a few holes to let the steam escape. Microwave for 4 to 5 minutes until they’re nice and soft. Then, blend those softened veggies with the onion, garlic, cilantro, and salt until you get a smooth salsa verde.

Step 3

Add the shredded chicken, chicken stock, and hominy into the pot, then pour in about half of your salsa verde. Let everything simmer over medium heat for around 30 minutes so the flavors can really come together. Give it a taste and adjust seasoning if you want, then it’s ready to serve!