THE RECIPE JOURNAL · Main Course
Hearty Chicken Posole Verde
This comforting stew is packed with tender chicken, hominy, and vibrant green chilies for a warm, flavorful meal. Perfect for sharing with family or friends on a cozy night in.
FROM THE KITCHEN • Hearty Chicken Posole Verde
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Put the chicken breasts in your slow cooker and let them cook on low until they’re no longer pink in the middle and the juices run clear, which usually takes about 4 1/2 hours. You can check with a meat thermometer—it should read at least 165°F. Once the chicken is cooked, shred it right in a large pot. Stir in the cumin, black pepper, adobo seasoning, and a good squeeze of lime juice.
02
Step 2
Next, toss the tomatillos and serrano peppers into a microwave-safe bag. Seal it up and poke a few holes to let the steam escape. Microwave them for about 4 to 5 minutes until they’re soft. Then, blend the softened tomatillos and peppers with the onion, garlic, cilantro, and a pinch of salt until you get a smooth green salsa.
03
Step 3
Add the shredded chicken back into the pot along with the chicken stock and hominy. Pour in half of the salsa verde and stir everything together. Let it all simmer over medium heat for about 30 minutes so the flavors can really come together.
Why you’ll love it
This dish is comforting and full of bold flavors. The combination of tender chicken and vibrant green sauce creates a satisfying meal. It’s perfect for chilly days or anytime you want something nourishing and delicious.
How to serve
Serve with warm corn tortillas or crispy tortilla chips on the side. Garnish with chopped onions, radishes, cilantro, and a squeeze of lime for added freshness. A dollop of sour cream or avocado slices also pairs nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the chicken moist. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
