Crockpot Chicken Posole

By cooksalot

Ingredients

• For garnish:
• 10 tomatillos
• water with 1/4 tsp salt
• 2 jalapenos
• 1 yellow onion
• 1 cup cilantro, chopped
• 1 pound boneless, skinless chicken breasts
• 1 whole onion
• 1 bay leaf
• 1 25 oz can hominy
• 4 cloves garlic
• 3 cups chicken broth
• 1/4 tsp cumin
• 1 T salt
• 1/4 tsp pepper
• diced red onion
• sliced avocado
• lime
• cilantro
• radish, thinly sliced

Preparation

Step 1

Okay, so we know the ingredient list looks daunting, but with only a couple of steps, don’t worry—your Sunday still awaits! In a large pot of salted water, toss in your tomatillos and jalepenos (remember to remove the seeds and stems if you don’t want all the heat!). Once they’ve boiled for about 5-8 minutes on med heat, remove them all and place into a blender. Pulse them up with the onion and cup of cilantro until you’ve created a nice thick salsa verde. Set this aside, and let’s get your crock pot to work!

Place the chicken breasts into the cooker and top with the bay leaf, one whole onion, the can of hominy, garlic, chicken broth, and finally, your own salsa verde. Finish it off with the spices, saving the garnishes for when you’re ready to eat! Dial the crock pot to low and set it for 6-8 hours.