How to Make Tasty slow cooker chicken and poblano posole

slow cooker chicken and poblano posole. Slow cook pozole - Place chicken, aromatics, hatch chilis, stock and salt in a slow cooker. Add aromatics, hatch chilis, stock and salt. Take chicken out of slow cooker and shred with two forks.

slow cooker chicken and poblano posole Heat oil in a large skillet over medium-high heat. Once pozole is done slow cooking, shred chicken with a fork and knife directly in slow cooker. Season to taste with salt, pepper, and more spices. You can have slow cooker chicken and poblano posole using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of slow cooker chicken and poblano posole

  1. Prepare 1 of chicken.
  2. You need 1 of chopped onion.
  3. Prepare 6 clove of chopped garlic.
  4. It's 2 of serrano chiles halved.
  5. It's 2 of coarsely chopped poblano chiles.
  6. You need 2 of serrano chiles halved lengthwise.
  7. You need 1 of 15oz can hominy, drained.
  8. You need 1 tsp of dried oregano.
  9. You need 1 tbsp of ground cumin.
  10. You need 2 tsp of chipotle powder, or to taste.
  11. You need 1 can of diced tomatoes.
  12. You need 3 cup of chicken broth.
  13. Prepare 2 of avocados sliced as garnish.
  14. It's 1 of sour cream, lime wedges, cotija cheese, shredded red cabbage as garnish.

Top soup with cilantro, avocados, radishes, and sour cream. Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Posole is a traditional Mexican stew made with hominy, a type of dried corn or maize. Usually served with the chicken on the bone, you can also remove skin and bones and return the meat to the stew before serving.

slow cooker chicken and poblano posole step by step

  1. place chicken in slow cooker skinned. layer garlic, onion, poblanos, and spices on top. pour tomatoes and broth over all. add Serrano peppers, cover and cook on low 6-7 hours. high for 4-5 hours.
  2. add hominy, cover & continue cooking for 1 more hour, until flavors infuse and chicken is falling off the bone. remove and discard Serrano peppers (or mince and return to pot for extra spice). season with salt and pepper..
  3. to serve, divide chicken pieces among shallow bowls, pour hominy and peppers over. shower with cilantro, top with avocado and serve hot with remaining garnishes alongside.

This hearty, delicious, and simple dish is especially good with warm corn. Return the chicken to the pot. Add the stock and bring to a boil over high heat. Transfer the chicken to a bowl. Once the chicken is cool enough to handle, shred the meat into bite-size pieces.