So none of that up there had anything to do with this delicious Crockpot Salsa Verde Chicken Pozole, but it’s cool, cuz I am now about to talk your ear off about my favorite new soup recipe!!
Ingredients
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- 1 sweet onion quartered
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- 6 cloves garlic skins on
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- 4 tomatillos
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- 4 poblano peppers
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- 2 serrano chiles
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- 1 pound boneless skinless chicken breasts or thighs
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- 2 cups ears corn kernels removed from the cob (about 1 to 1 1/2 )
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- 1 zucchini chopped
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- 2 (15 ounce) cans hominy drained
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- 1 tablespoon dried oregano
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- 6-8 cups low-sodium chicken broth
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- kosher salt
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- 2 cups fresh cilantro chopped
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- 1 avocado sliced
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- tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes for topping
Instructions
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.
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Visit Crockpot Salsa Verde Chicken Pozole for full instructions
Originally posted 2019-01-30 15:15:30.
Originally posted 2019-01-30 15:15:30.
