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Crockpot Salsa Verde Chicken Pozole

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Crockpot Salsa Verde Chicken Pozole 1

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!!

Crockpot Salsa Verde Chicken Pozole

Crockpot Salsa Verde Chicken Pozole 1

Crockpot Salsa Verde Chicken Pozole

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… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

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

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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Originally posted 2019-01-30 15:15:30.

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Other Recipes:  Shepherd's Pie With Ground Beef

Crockpot Salsa Verde Chicken Pozole 1

 

Originally posted 2019-01-30 15:15:30.

Found this recipe helpful? Don't forget to SHARE on Pinterest!
Other Recipes:  Garlic Butter Tomato Baked Chicken with Mozzarella
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