Recipe: Delicious slow cooker chicken and poblano posole

slow cooker chicken and poblano posole. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for. Pat chicken dry with paper towels and season with salt and pepper, if desired.

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. Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. You can cook slow cooker chicken and poblano posole using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of slow cooker chicken and poblano posole

1. You need 1 of chicken.
2. Prepare 1 of chopped onion.
3. Prepare 6 clove of chopped garlic.
4. Prepare 2 of serrano chiles halved.
5. It's 2 of coarsely chopped poblano chiles.
6. It's 2 of serrano chiles halved lengthwise.
7. It's 1 of 15oz can hominy, drained.
8. Prepare 1 tsp of dried oregano.
9. You need 1 tbsp of ground cumin.
10. It's 2 tsp of chipotle powder, or to taste.
11. Prepare 1 can of diced tomatoes.
12. Prepare 3 cup of chicken broth.
13. Prepare 2 of avocados sliced as garnish.
14. Prepare 1 of sour cream, lime wedges, cotija cheese, shredded red cabbage as garnish.

Once the chicken is falling apart, shred with two forks. Pat the chicken dry; season with salt and pepper. Add the chiles and onion to the pot. Add the garlic, cumin, and coriander.

slow cooker chicken and poblano posole step by step

1. place chicken in slow cooker skinned. layer garlic, onion, poblanos, and spices on top. pour tomatoes and broth over all. add Serrano peppers, cover and cook on low 6-7 hours. high for 4-5 hours.
2. add hominy, cover & continue cooking for 1 more hour, until flavors infuse and chicken is falling off the bone. remove and discard Serrano peppers (or mince and return to pot for extra spice). season with salt and pepper..
3. to serve, divide chicken pieces among shallow bowls, pour hominy and peppers over. shower with cilantro, top with avocado and serve hot with remaining garnishes alongside.

Posole is a traditional Mexican stew made with hominy, a type of dried corn or maize. Usually served with the chicken on the bone, you can also remove skin and bones and return the meat to the stew before serving. In a blender combine roasted peppers, cilantro and oregano - process until smooth. To a slow cooker add chicken, chicken broth, and mixture from blender. Think of posole as chili's brothier, lighter cousin, a Mexican version of chicken soup.