Chicken Posole Verde Soup
Description
A spicy salsa verde is simmered with shredded chicken and hominy in this gluten-free Mexican-inspired posole soup.
Ingredients
•
4 large skinless, boneless chicken breasts
•
1 tablespoon cumin
•
1 teaspoon ground black pepper
•
1 teaspoon adobo seasoning
•
1/2 lime, juiced
•
6 tomatillos, husked and chopped, or to taste
•
3 serrano chiles, stemmed, or to taste
•
1 onion, chopped
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3 garlic cloves, peeled, or to taste
•
1 bunch cilantro
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1 tablespoon kosher salt
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1 (32 fluid ounce) container chicken stock
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1 (15 1/2 ounce) can white hominy, drained
Directions
1
Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2
Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
3
Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
4
Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
5
Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
6
Simmer over medium heat until flavors are well-mixed, about 30 minutes.