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Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest
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4.19 from 77 votes

Crockpot Salsa Verde Chicken Pozole.

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.
Prep Time25 mins
Cook Time6 hrs
Total Time6 hrs 25 mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: chicken, crockpot, pozole, salsa verde
Servings: 4 Servings
Calories: 624kcal
Author: halfbakedharvest

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.

Nutrition

Calories: 624kcal | Carbohydrates: 81g | Protein: 41g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 1310mg | Potassium: 1798mg | Fiber: 16g | Sugar: 20g | Vitamin A: 1410IU | Vitamin C: 128.6mg | Calcium: 123mg | Iron: 5.2mg