Next Post
Skinny Cajun Sweet Potato Fries with Garlic Cheese Sauce.
This post may contain affiliate links, please see our privacy policy for details.
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 I 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! 🙂
Great flavor! I spaced and put in 6 serranos instead of two. Really cleared the sinuses!
Thank you so much for trying out the recipe! Hope you’re having an awesome weekend! 🙂 xT
Don’t forget to wear gloves for the pepper step – my hands are still burning 24 hours later!
Sorry to hear this Kelly!!
We love pozole and this is a great recipe! Made it a day in advance and served it before your baked cheesy enchiladas. EXCELLENT!
Hey Steph! Thank you so so much for trying out the recipe! Have an awesome weekend! xT
We did this with leftover turkey and Hatch chiles. So good but I just remembered I didn’t add the avocado!
So glad you enjoyed this recipe Tessa! xT
Can I use pork instead?
Hey Jennifer,
Sure, pork would also be delicious here! I hope this recipe turns out well for you, please let me know if you give it a try! xx
I’m not sure what I did, but mine turned out sooo spicy. How can I cut the spice so my kids can eat it? Still in crock pot for another hour.
Hi Pam,
Thanks for giving this recipe a try, unfortunately it does have a nice kick from the Serrano peppers! You could try adding some more chicken broth to see if that helps at all! xx
Can you do this recipe with rotisserie chicken? If so, when would you add the chicken in?
Hi Celeste,
Sure, I would add the chicken at the end just so that it can warm through. Please let me know if you have any other questions, I hope you love this recipe! xT
hi!! is it necessary to peel the peppers at all since it’s going in the food processor? thanks 🙂
Hi Sonny,
Yes, you definitely want to peel the peppers:) Please let me know if you have any other questions, I hope you love this recipe! xTieghan
just made, it’s so good! i roasted everything in the oven, including a jalapeño & blended w a little cilantro! WOW! can’t wait to have tonight w fish tacos. ty 🙂
Hey Sonny!
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT
Soup is delicious! When it came to preparing it, it was a little bit more work than I was expecting when it came to roasting the peppers, but that’s only because I probably didn’t fully read the instructions ahead of time and just read the words “crock pot”. (Oops!) Let me tell you though- that work was worth it! I would certainly make this again.
Hey Teal,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
The flavor of this is good but seems too thin – do you have advice on how to thicken or will it do so on it’s own when I cool it? Thanks!
Hey Jane,
Thanks for trying the recipe. Did you adjust the recipe at all? It should thicken up for you! Please let me know if you have any other questions! xTieghan
Love this, Tiegen! I had never made anything with hominy before and was kind of nervous when I opened the can…. ! Happy I followed through! It was so good! Topped with cilantro, sour cream and lime juice – delicious….I’ve had it the last two nights in a row.
I am so glad this turned out so well for you, Kathy!! Thank you so much for trying this recipe! xTieghan
Super good! But i always thought pozole was Mexican Not Italian ?
Thank you Raquel! xTieghan
Hi,
Still one of my favorite recipes! When charring the peppers, I find it difficult because of all the unique angles on the peppers, is there a trick to this that allows easier peeling? I always find this step the most confusing.
Also, for an instapot, would you just recommend cooking for 30-40 min in there? Any other changes you’d suggest when using that cooking method?
Thank you!!
Hi!! When I char the peppers I don’t stress too much about removing all the skin. I just remove the black parts, but leave some of the skin intact. It adds flavor! For the instant pot, yes, I would do 40 minutes. Please let me know if you have any other questions. I so glad you love this recipe! Thank you and happy holidays! xTieghan
This recipe is so incredibly tasty and hearty, I keep coming back to it! A fun addition is shredded red cabbage 🙂
Thank you Sarah! xTieghan
Wow that’s good! Tastes like it’s from an authentic Mexican restaurant…I adapted the recipe for my instant pot and charred the veg under a broiler. I will definitely make this again (and again)!
Thank you so much Marianne! I am so glad you loved this! xTieghan
Thank you so much Marianne! I am so happy to hear that! xTieghan