This Chicken Posole Verde is ready to go in only 20 minutes on the stove, or you can allow it simmer in the sluggish cooker all day. It’s flavorful, naturally gluten-free, and SO comforting and delish!
INGREDIENTS:
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and diced
- 1 large poblano pepper, cored and diced
- 3 cloves garlic, minced
- 3 (4-ounce) cans Old El Paso diced green chiles
- 6 cups chicken stock
- 2 (14-ounce) cans white hominy, drained and rinsed
- 3 cups cooked shredded chicken
- 2 teaspoons ground cumin
- 1 teaspoon salt, or more/less to taste
- garnishes: diced avocado, chopped fresh cilantro, crumbled cotija cheese, thinly-sliced or julienned radishes, lime wedges
DIRECTIONS:
- warmness oil in a huge stockpot over medium-excessive heat. upload onion and poblano and saute for 5 minutes, or until the onion is tender and translucent, stirring from time to time. upload the garlic and saute for a further minute, stirring sometimes. add the diced inexperienced chiles, hen stock, hominy, chook, cumin and salt, and stir to mix. hold heating till the soup reaches a simmer. reduce warmth to medium-low and simmer for at least five mins. taste, and season with extra salt and pepper if wished.
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