Slow Cooker Posole Verde
Recipe type: Slow Cooker
Cuisine: Mexican
  • 2 chicken breasts
  • 1 jar salsa verde sauce
  • 32 oz chicken broth
  • 1 can hominy
  • 1 poblano pepper, roasted (optional), seeded & diced
  • 1 avocado, sliced, garnish
  • Tortilla strips, garnish
  • Cilantro, garnish
  1. Place chicken breasts and hominy into slow cooker.
  2. Cover with salsa verde.
  3. Add enough broth to completely cover chicken breasts.
  4. Cook on high for 4-6 hours (or on low for 6-8 hours).
  5. Before serving, roast poblano pepper on oven rack at 350ºF for 20 minutes, turning halfway through.
  6. Using tongs and knife, seed and dice pepper.
  7. Add diced peppers to Crock Pot.
  8. Stir posole and shred chicken with utensil (it will fall apart naturally).
  9. Pour into individual bowls, top with tortilla strips, cilantro, and avocado.
  10. Serve immediately.
Recipe by SoFabFood at