Crockpot Salsa Verde Chicken Pozole
- 1 sweet onion, quartered
- 4 cloves garlic, skins on
- 4 tomatillos
- 4 poblano peppers
- 2 serrano chiles
- 2 zucchinis, cut
- 1 pound boneless skinless chicken breasts or thighs
- 2 cups corn kernels, removed from the cob (about 1 to 1 1/2 )
- 2 (15 ounce) cans hominy, drained
- 1 tablespoon dried oregano
- 6-8 cups low-sodium chicken broth
- kosher salt
- 2 cups fresh cilantro, chopped
- 1 avocado, sliced
- tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes for topping
- Heat a large skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 10 minutes. You may need to remove the garlic cloves before the onion and tomatillo. Once cooked, remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and serrano chiles. Cook, turning often until charred all over, about 10 minutes. Remove the peppers and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth.
- To the bowl of your crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth. Season generously with salt. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Once the chicken is falling apart, shred with two forks. Stir in the cilantro. If desired, add chicken broth to thin the soup. Taste and season the soup as desired with salt.
- Ladle into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice. Eat!