Slow Cooker Posole Verde
I told you, didn’t I? Soup season is on and here to stay! I am OBSESSED with this slow cooker posole verde I whipped up the other night and I just know you will be too.
The night I made this was a particularly cold and gloomy night, so you can imagine how much this spicy, zippy and warming soup made me smile. If you’ve never had posole before, I insist you try it ASAP! Call it “Mexican chicken noodle” soup, if you will. Instead of noodles, this flavorful and spicy chicken soup is laced with waxy, hearty hominy - a cousin of the corn family.
My rendition is “verde” style, thanks to a solid shortcut ingredient: a jar of your favorite salsa verde! The broth itself is spicy, bold and addictive. Absolutely perfect for cold fall and winter evenings!
By putting it in the slow cooker, you can take about 10 minutes out of your morning, set it and forget it. If you’re working from home like me, you’ll have the pleasure of posole smells wafting through your house all day!
The “hardest” part is preparing the oh-so-necessary accoutrements right before serving - shredded cabbage for crunch, radish for peppery bite, lime for zip, avocado for creaminess and cilantro for freshness. With every bite, you’re greeted with a new flavor and texture, making for one cozy, satisfying soup, my friends!
Slow Cooker Posole Verde
Ingredients
1 1/2 pounds boneless, skinless chicken thighs (or breasts, but the thighs are more moist!)
1 jar your favorite salsa verde
1 yellow onion, chopped
2 garlic cloves, chopped
1 jalapeño, ribs and seeds removed, finely chopped
1 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon Kosher salt
4 cups chicken stock
2 14-oz cans or 1 28-oz can of yellow or white hominy, drained
Shredded cabbage, lime wedges, thinly sliced radishes, chopped cilantro and diced avocado to serve
Directions
Add salsa, onion, garlic, jalapeño, cumin, oregano, salt and chicken stock to the bowl of a slow cooker. Mix to combine. Add chicken thighs and be sure to cover with liquid. Cover and cook on low for 6-8 hours.
Remove chicken from liquid and shred with a fork. Return to slow cooker along with drained hominy. Cover and cook for another 30 minutes.
Ladle into bowls and top with garnishes - shredded cabbage, a squeeze of lime juice, thinly sliced radishes, chopped cilantro and diced avocado. Enjoy!
