- Chicken:
- 4 large skinless, boneless chicken breasts
- 1 tablespoon cumin
- 1 teaspoon ground black pepper
- 1 teaspoon adobo seasoning
- 1/2 lime, juiced
- Salsa Verde:
- 6 tomatillos, husked and chopped, or to taste
- 3 serrano chiles, stemmed, or to taste
- 1 onion, chopped
- 3 garlic cloves, peeled, or to taste
- 1 bunch cilantro
- 1 tablespoon kosher salt
- Soup:
- 1 (32 fluid ounce) container chicken stock
- 1 (15.5 ounce) can white hominy, drained
- Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
- Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
- Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
- Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
- Simmer over medium heat until flavors are well-mixed, about 30 minutes.
04/08/2018
recipepes.com
Chicken Posole Verde Soup, recipe
PT15M
PT1H
5
455 calories
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