Crockpot Salsa Verde Chicken Pozole
It has so much flavor and so many great textures. I truly love its green color. This recipe uses late summer corn and zucchini, but it would be awesome any time of the year.
It has so much flavor and so many great textures. I truly love its green color. This recipe uses late summer corn and zucchini, but it would be awesome any time of the year.
- kosher salt
- 1 tablespoon dried oregano
- 4 poblano peppers
- 1 avocado (sliced)
- 1 zucchini (chopped)
- 1 sweet onion (quartered)
- 6 cloves garlic (skins on)
- 4 tomatillos
- 2 serrano chiles
- 1 pound boneless skinless chicken breasts (or thighs)
- 2 cups ears corn (kernels removed from the cob (about 1
- 2 cans hominy (drained)
- 6-8 cups low-sodium chicken broth
- 2 cups fresh cilantro (chopped)
- tortilla strips + crumbled cotija cheese + toaste
- Carbohydrate 7.00357500026928 g
- Cholesterol 0 mg
- Fat 0.537495000041759 g
- Fiber 1.8108499868574 g
- Protein 1.40457000007139 g
- Saturated Fat 0.0787395000087921 g
- Serving Size 1 1 Serving (206g)
- Sodium 42.616550000826 mg
- Sugar 5.19272501341188 g
- Trans Fat 0.152253000008665 g
- Calories 33 calories
Step-by-step
- 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.
- Remove the peppers and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes.
- After 10 minutes, peel or scrape off the charred skins and remove seeds.
- Add the peppers to a blender, along with the onion, garlic, and tomatillos; puree until smooth.
- To the bowl of your crockpot, add the puree, chicken, corn, zucchini, hominy, oregano, and 6 cups chicken broth.
- Season generously with salt.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once the chicken is falling apart, shred with two forks.
- Stir in the cilantro.
- If desired, add chicken broth to thin the soup.
- Taste and season the soup as desired with salt.
- Ladle the soup into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper, and lime juice.
- Eat!
My Simple Crockpot Salsa Verde Chicken Pozole
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But I’ve learned that a little planning and the right recipes can make all the difference. That’s where my Crockpot Salsa Verde Chicken Pozole comes in – a lifesaver on busy evenings!
This recipe isn't just convenient; it’s bursting with flavor. The vibrant green salsa verde, simmered low and slow in the crockpot, infuses the chicken with incredible depth. Tender chicken, sweet corn, and hearty hominy create a satisfying and texturally diverse soup that's perfect for a chilly evening. The beauty of this recipe is its versatility. You can easily adapt it to whatever ingredients you have on hand. Don't have zucchini? No problem! Substitute with other vegetables like bell peppers or spinach. Feeling adventurous? Add a touch of chipotle powder for a smoky kick. The possibilities are endless!
I love how this recipe allows me to prep everything in the morning, toss it in the slow cooker, and come home to a warm, inviting meal ready to be enjoyed. It’s the perfect way to nourish my family without spending hours in the kitchen. The vibrant green hue is always a welcome sight after a long day, and the aromas that fill my kitchen as it simmers are utterly irresistible. My kids, who are usually picky eaters, gobble this up – a true testament to its deliciousness.
Beyond the convenience and taste, this recipe also holds a special place in my heart because it reminds me of family gatherings. Pozole, in various forms, is a traditional dish that my family has enjoyed for generations. Making it myself is a way to connect with my heritage and pass on culinary traditions to my children. It’s a comfort food with a story, making each bowl not just a meal, but a meaningful experience.
The toppings are where you can truly get creative. I love adding fresh avocado slices for creaminess, crunchy tortilla strips for texture, and a sprinkle of cotija cheese for a salty, tangy bite. A squeeze of fresh lime juice brightens up the flavors, and a dash of black pepper adds a subtle warmth. Feel free to experiment and find your perfect topping combination. Maybe you’ll discover your own family favorite!
So, if you're looking for a delicious, healthy, and incredibly convenient meal that will please the whole family, give my Crockpot Salsa Verde Chicken Pozole a try. It’s a recipe that’s become a staple in my home, and I’m confident it will become a favorite in yours too. Enjoy the deliciousness and the precious time you’ll save!
Tips and Variations:
- For a spicier pozole, add more serrano chiles or a pinch of cayenne pepper.
- If you don't have fresh corn, you can use frozen corn kernels.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe is easily doubled or tripled to feed a larger crowd.
- Consider adding other vegetables like carrots, potatoes, or sweet potatoes for added nutrition and flavor.
- For a vegetarian version, substitute the chicken with firm tofu or mushrooms.
This recipe is more than just a meal; it's a symbol of comfort, family, and the joy of simple, delicious cooking. It's a testament to the fact that even amidst the chaos of daily life, we can still find time to create nourishing and memorable meals that bring us closer together.
So grab your crockpot, gather your ingredients, and get ready to experience the magic of this easy, flavorful, and incredibly satisfying Crockpot Salsa Verde Chicken Pozole. Happy cooking!
