Today is it, y'all! It's my birthday! And while I'm off taking the galant drive to Dallas to pick up my brother and my nephew for a few days... I decided to leave you all with this to savor until I return tomorrow. It's too effing hot out. So... no stove or oven for us today. Nope. We're going straight to the crockpot. My best friend during the summer months of Texas. While it does put off a mild warmth through the day, it's nothing like what my stove or oven will do. So, here we are!
Can I be honest in saying that I've never had pozole before? Never had it. Never made it. I'm not sure why either. 'Cause I'm here to say, that after today, it's going to be a staple around these parts. And I mean that too. This verde version of pozole is so very similar to my Legion Chili. Really the main difference here is the chili has beans and the pozole has hominy in it. What's hominy? Your guess is as good as mine. Hah! I kid.
Hominy is basically corn (or maize) that's been treated in an alkali solution - usually a bath of lime juices. It's whats used to make corn tortillas! Most grocery stores in the US carry hominy in the canned vegetable aisle. Easy enough? Good. Hominy is a main component of any good pozole. Tradition, verde, or otherwise. It's good stuff too. I promise.
Other than that, this verde pozole is pretty standard. It's naturally a pretty wholesome meal that doesn't need a whole lot of help along the way. I used everything as fresh as possible, except for the canned hominy, of course. The tomatillos, cilantro (by the bookoos), peppers, and plenty of chicken to boot!
As I tend to say with most recipes, less is always more. Though this recipe consists of a handful of ingredients, it's full of flavor and makes plenty to food the crowd. Plus, it couldn't be any more simple to make, toss it all in a blender and then into the slow cooker for a few hours and BANG. Dinner is served.
I served mine with just some cilantro and queso fresco on top. But, sliced radish, cabbage, or even some avocado would be amaze! Maybe even some plain fat free greek yogurt if you're feeling extra frisky.
Crockpot Chicken Verde Pozole
Servings: 6 • Size: About 1 1/2 Cup • Calories: 319.1 • Fat: 6.7 g • Saturated Fat: 1.9 • Carb: 31.3 g • Fiber: 6.6 g • Protein: 30.6 g • Sugar: 8.2 g • Sodium: 757.1 mg
2 Lb. Tomatillos, Husked & Halved
2 Poblano Peppers, Seeded
1 Jalapeno, Stemmed & Seeded
1 Bunch Cilantro
1 Tbsp. Dried Oregano
4 C. Reduced Sodium Chicken Broth
2 (25 Oz.) Cans of Hominy, Drained & Rinsed
1 1/2 Lb. Boneless Skinless Chicken Breast
Salt & Pepper to Taste
Place the 2 Lb. Tomatillos, 2 Poblano Peppers, 1 Jalapeno, 1 Bunch Cilantro and 1 Tbsp. Dried Oregano into a blender or food processor and puree down.
Transfer the tomatillo mixture into the bottom of a crockpot and add in the 4 C. Reduced Sodium Chicken Broth, 2 (25 Oz.) Cans of Hominy, and 1 1/2 Lb. Boneless Skinless Chicken Breast.
Cover and cook on high for at least 4-6 hours or on low for 6-8 hours.
Remove the chicken to shred or chop as desired and return it to the crockpot for another good stir.
Divide evenly among bowls and enjoy topped with a bit of cilantro or queso fresco!