Slow Cooker Mexican Chicken Pozole Verde
Servings: 8
Equipment
- blender
- crockpot/slow cooker
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 25 oz can Mexican style hominy, drained and rinsed*
- 1 16 oz jar roasted salsa verde
- 1 4 oz can diced green chilis
- 2 teaspoon olive oil
- 1 onion, peeled and quartered
- 1 bulb garlic
- 1 bunch fresh cilantro
- 1 32 oz carton chicken stock
- 2 limes, juiced
- salt and pepper, to taste
Topping/Serving
- fresh cilantro leaves
- lime wedges
- sliced fresh jalapeños
Instructions
- Preheat your oven to 400 degrees. Peel and cut onion into quarters. Remove as much outer skin from tgarlic bulb as possible without disrupting its shape. Slice the top of the garlic bulb off to reveal the tops of the cloves inside. Toss onion in olive oil and brush top of cut garlic with olive oil to coat. Roast onions and garlic bulb on a foil-lined baking sheet for 30-40 minutes, or until onions are well browned/charred and garlic is a deep golden brown in color. 2. While your onions and garlic roast, blend 1 bunch of cilantro (stems and all) with 1 cup chicken stock in a blender until cilantro is very finely chopped and well incorporated into the liquid. 3. Add the chicken thighs, cilantro liquid from the blender, remaining chicken stock, salsa verde, and diced green chilis to the crockpot. 4. Once the onions and garlic are finished roasting, squeeze (once cooled enough to handle) the roasted garlic into the crockpot and add the roasted onions. Set crockppot/sow cooker to high and cook for 4 hours. 5. After 4 hours, using tongs, remove the chicken thighs to a cutting board and allow to cool enough to handle. Remove the skin and shred the meat with 2 forks, discarding any excess fat, skin and bones. 6. Return the shredded chicken to the crockpot and add the rinsed and drained hominy, the juice of 2 limes and salt and pepper to taste. Cook 1 hour more on high. 7. Serve the soup with sliced avocado, fresh cilantro leaves and lime. Skim the fat from the top, if desired.