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Close up of vibrant green tomatillo broth with hominy and shredded chicken in a ceramic bowl. (Slow Cooker Chicken Posole Verde)

Slow Cooker Chicken Posole Verde with Vibrant Tomatillo Broth

This Slow Cooker Chicken Posole Verde features a vibrant green tomatillo broth, tender shredded chicken, and plump hominy. A healthy, easy Mexican soup topped with crisp radishes, cabbage, and creamy avocado for ultimate texture.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs Chicken Breasts boneless skinless (907g)
  • 1.5 lbs Tomatillos husked and rinsed (680g)
  • 2 units Poblano Peppers seeded
  • 1 large White Onion roughly chopped (150g)
  • 4 cloves Garlic peeled
  • 6 cups Chicken Bone Broth (1.4L)
  • 30 oz White Hominy 2 cans, drained and rinsed (850g total)
  • 1 tbsp Mexican Oregano (6g)
  • 1 tsp Ground Cumin (2g)
  • 2 tsp Sea Salt (12g)
  • 2 cups Green Cabbage finely shredded (140g)
  • 4 units Pink Radishes thinly sliced
  • 1 unit Avocado diced
  • 1 unit Jalapeño raw, sliced into circles
  • 1/4 cup Fresh Cilantro leaves only (10g)
  • 1 unit Lime cut into wedges

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Blender To puree the verde base

Instructions
 

Preparation
  1. Place tomatillos, poblanos, and onion on a baking sheet. Broil for 5-7 minutes until skins are charred and blistered.
  2. Transfer roasted vegetables, garlic, and 1 cup (240ml) of broth to a blender. Puree until completely smooth.
Slow Cooking
  1. Place chicken breasts, hominy, spices, remaining broth, and the verde puree into the slow cooker. Stir to combine.
  2. Cover and cook on Low for 6-7 hours or High for 3-4 hours until chicken is tender.
  3. Remove chicken and shred with two forks. Stir back into the soup. Ladle into bowls and top with cabbage, radishes, avocado, jalapeño, cilantro, and lime.

Notes

Always rinse hominy to keep the broth translucent.
Broiling the tomatillos is the key to a deep, non-metallic flavor.
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