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Well, hey, hey! Happy Wednesday!
How’s everyone’s week going? Normally my weeks just seem to fly by, but this week is feeling slower than usual. I don’t know why, but my Monday just kind of felt like it dragged on and on. Was anyone else in that same boat? I was waiting for a package that IÂ really needed for a shoot, and it just never came, UGH! All day long I just kept thinkin “oh I think I hear Fed-Ex”, but sadly, it was never Fed-Ex. My package finally showed up on Tuesday, and I did get my work done, but I think it just made Monday and Tuesday seem so long.
Jam packed day today though, so I better get to this post already!
Oh but wait!
Super fast baby goat update, since you all had lots of questions on yesterday’s post. All eight goats are doing great, the kids are growing at a rapid speed and it already has me wishing they’d just stop growing already. I peek my head out my door what seems every other hour or so to check on them all.
Oh, and Asher has officially named the little kids, Hermione, Ginny, Harry, Ron and Serious.
Also, on a completely random note, I really, really want to have horses too. Yes, horses!! I see them on the trail all the time and they are so cool and beautiful! I’ve decided I NEED a horse to be the next animal added to our little Gerard Family Farm… Do I sound like a spoiled brat or what???
OK, animal talk over. So sorry if you are completely over hearing about the goats!
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!!
Remember on Sunday how I asked you guys if there were any recipes you’d like to see on the blog this fall? Well, I am really excited because it seems as though we are all on the same page. Everyone said soups, stews, crockpot recipes, pumpkin recipes (both sweet and savory), apple recipes, pastas and big healthy salads!
Yeah! Honestly, I am so excited to share all my new fall recipes with you guys. They’re going to be yummy, and I feel like we’ll have a good mix between healthy and indulgent…balance!
So today is all about the crockpot and soup!
Oh man, this Pozole is life changing. My brother’s girlfriend, Lyndsie is a huge fan of Pozole and she’s been begging me to make it since last winter. I finally decided that with fall practically here, it was time! I was inspired to make a green Pozole by Heidi Swanson’s recipe in her cookbook Near and Far. If you guys don’t have this cookbook, I highly recommend it. It’s a great read with amazing recipes from around the world. So great!
Anyway, her green Pozole got me thinking, I should make my own late summer version with zucchini, sweet corn, homemade tortilla strips and toasted pumpkins and um, of course avocado! Oh and cotija, I mean, obviously.
I really cannot describe just how much I love this soup.
It just has so much flavor and so many great textures. Ok, and I truly love its green color. It’s also great because while this recipe uses late summer corn and zucchini, it would be awesome any time of the year. And seeing as I have all the fall soup recipes on my mind, it’s literally just perfection.
I know there are a lot of you out there who do not own crockpots (or maybe you just want to make this quickly and don’t have time to slow cook), so I included a NO CROCKPOT version as well. Both are crazy easy and crazy delish!
Just make sure to serve the Pozole with tons of avocado, cheese and tortillas chips! Oh, and if you’re feeling the need for extra carbs, stir in some rice… that is of course what I did, so good!
Crockpot Salsa Verde Chicken Pozole.
Servings: 4 Servings
Calories Per Serving: 966 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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. 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 into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice. Eat!
Notes
**Non Crockpot Version If you don't have a crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth to a large soup pot set over medium-high heat. Season generously with salt and bring the soup to a boil, once boiling, cover and reduce the heat to medium-low. Simmer for 25-30 minutes or until the chicken is cooked through and shreds easily 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. Serve as directed above.
*Adapted from Near and Far by Heidi Swanson.
Woot, woot for the return of cozy fall soups! 🙂
I have made this, doubled this, for many family gatherings. It’s fabulous! Thanks for a great recipe!
I have made this, doubled this, for several family gatherings. It’s fabulous. Thank for a great recipe!
Thank you Cam! I am so glad you liked this!
I made this tonight and it was delicious! My pozole-loving husband went back for thirds! I made it using an Instant Pot since I started cooking too late for a crock pot. For anyone interested, I followed the recipe, but only used 4 cups of chicken stock (though I think 3 1/2 would have been better). I cooked it on high for 8 minutes, then did a natural release for 10 minutes.
Thank you so much Christina! I am so glad you and your husband loved this recipe!
I made this recipe yesterday! I LOVE it. I am Mexican so I love a good pozole and I have to say I was a little skeptical about the zucchini + corn in here but they are game changers! My family loved this too, were all having it for lunch today.
I just added extra seasoning + the zucchini and corn a little towards the end.
I am so glad you all loved this Sarah! That is so amazing to hear! Thank you!
Hello, the recipe looks amazing!
I just wanted to clarify two questions I have. You’ve said it needs “2 ounce cans hominy drained, 15”.
Does that mean two 15 ounce cans?
For the 2 cups of corn, would you just slice the off the cob with a knife? Should I cook the cob first?
Many thanks for any help.
HI! It is 2 (15 ounce) cans and yes, I just like to slice the corn off the cob, but you could also use frozen corn. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Any advice on making this awesome sounding meal in a pressure cooker?
Made it last night. Not in the crockpot. Instead, cooked the chicken in the puree (which was absolutely delectable, if not a tad too spicy for my daughter–next time I’ll skip the serranos and add a jalepeno. BTW: I blackened the veggies on our gas grill) and 4 cups broth for an hour. Added the rest of the ingredients in and simmered for another 45 minutes. We usually make a red posole with pork, but this will now be our new go-to all-the-time posole. Thank you once more, for your gustatory brilliance.
WOW!! This sounds like an awesome way to make this one!! So happy its your new go to!!
Thanks so much Lisa!
This recipe is my favorite!! Very easy, wholesome and filling! I have shared it with a few of my friends and they love it too!
On a bind one time I used frozen fire roasted corn – that worked great!
I am so glad you and your friends loved this Jaya! Thank you so much!
Hi there, you mentioned making this with rice. Would you add that directly to the crockpot? If so, how much dry? And therefore use closer to 8 cups of liquid? Thanks so much!
Hi! I think you could add 1 cup rice right to the crockpot. Let me know if you have questions. Hope you love this!
Just made this recipe yesterday. Talk about delicious! Instructions were spot on — super easy, but tastes complicated. 🙂
Thanks so much Laura! So happy you liked it!
Does this freeze well? It sounds delicious but it’s just me and would make a lot!
Hey Melissa! Yes, it freezes great! Let me know of you have any questions. Hope you love this! 🙂
I made this following the directions but my soup tastes kind of flat, something is missing and I haven’t quite figured it out. The heat from the peppers comes thru nicely.
Hey Kim, I am sorry this doesn’t taste the way you wanted. Maybe try adding salt to taste? Some people just need a little more salt to bring the flavors out. Let me know if you have questions. Thank you!
I tried this yesterday and it was sooooooo spicy! I even left out the Serrano. I think the sauce would have been perfect as a salsa, just a dollop on just about anything.
Ooo so sorry it was too spicy for you, Lori. But yes, try it as a salsa or leave out some of the peppers next time!
This was so good. Was well-received by the two others I shared it with too.
I have to tell you, with most blogs I get recipes from I end up looking in the comments for others’ adjustments, but I don’t know if I’ve done that even once with one of yours (and I usually make at least one a week); they’re always complete and fully-realized as they are, your instincts are always spot on. Not sure if it’s weird to offer my thanks, but I appreciate the quality of what you do here, I’m sure a lot goes into it.
Wow! Thank you Jeff! This means so much to hear all of your comment!! I truely appreciate you making my recipes and all the nice words (:
This is my new favorite soup. It was so delicious and I love that it’s crockpot friendly! Thanks for sharing.
Thank you Katrina!!