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Chicken Verde Posole Soup

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PREP TIME
10 min
COOKING TIME
300 min
TOTAL TIME
310 min
SERVINGS
8 servings
Dinner
Chicken Verde Posole Soup
Ingredients
  • 4 large skinless, boneless chicken breasts
  • 1 tablespoon cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon adobo seasoning
  • 1/2 lime, juiced
  • 6 tomatillos, husked and chopped, or to taste
  • 3 serrano chiles, stemmed, or to taste
  • 1 onion, chopped
  • 3 garlic cloves, peeled, or to taste
  • 1 bunch cilantro
  • 1 tablespoon kosher salt
  • 1 (32 fluid ounce) container chicken stock
  • 1 (15.5 ounce) can white hominy, drained
Instructions
1
Begin by placing chicken breasts into a slow cooker and cook on Low for an extended period, typically 4 1/2 hours, until they reach a safe internal temperature. This indicates that the chicken is fully cooked and no longer pink in its center.
2
Next, remove the shredded chicken from the slow cooker and transfer it to a large pot. Add a blend of spices, including cumin, black pepper, and adobo seasoning, along with some freshly squeezed lime juice. Mix these ingredients together thoroughly.
3
In a separate microwave-safe bag, place tomatillos and serrano peppers. Seal the bag securely and use a knife to create a few small holes for ventilation. Microwave the contents until they become soft, taking approximately 4 to 5 minutes.
4
Once the tomatillos and peppers have softened, add them along with some softened onion, garlic, cilantro, and salt to a blender. Blend these ingredients together until you achieve a smooth, vibrant salsa verde.
5
In the same large pot used earlier, combine chicken stock and hominy with the shredded chicken. Add half of the salsa verde to the mixture, stirring well to combine.
6
Finally, bring the contents of the pot to a simmer over medium heat. Allow the flavors to meld together for about 30 minutes, resulting in a well-mixed and delicious dish.