Slow Cooker Salsa Verde Chicken Posole

By vealam

Ingredients

• 1 medium white onion
• 1 jalapeno
• 1 (11 oz) can tomatillos, drained
• 4 cloves garlic
• 1 bunch of cilantro
• 2 limes
• 1 pound chicken breast
• 1 pound chicken thighs
• 4 cups chicken stock
• 1 (14 oz) can white (or yellow) hominy
• slices radishes, for garnish
• avocado, for garniish
• corn tortillas
• salt and pepper

Details

Servings 1
Adapted from bevcooks.com

Preparation

Step 1

Cut the onion in half and place it over an open burner flame for about 4 minutes, flipping every minute or so. Do the same with the jalapeno pepper. Just get a little roasted char going on. If you don’t do this, it’s okay. You’re still a good person.

Place the onion, garlic, jalapeno, tomatillos, half the cilantro and a pinch of salt and pepper. Squeeze in the juice of one lime. Pulse until blended.

In a slow cooker, place the chicken breasts, thighs, chicken stock, hominy and the roasted salsa verde. Cook on high for 4 to 5 hours.

Okay now taste it. Go ahead and add the majority of the remaining cilantro. Maybe a little salt? Dash of pepper? More lime? Doctor it up.

Garnish with thinly sliced radishes, avocado slices, corn tortilla wedges and extra lime wedges! You don’t EVEN know.