Chicken Posole Verde Soup

A spicy salsa verde is simmered with shredded chicken and hominy in this gluten-free Mexican-inspired posole soup.

• Preparation Time: 10 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 10 mins
• Calories: 179 Calories

Ingredients

• 1 onion, chopped
• 1 teaspoon ground black pepper
• 1 bunch cilantro
• 1 tablespoon kosher salt
• 1 (32 fluid ounce) container chicken stock
• 1 tablespoon cumin
• 1 (15.5 ounce) can white hominy, drained
• 1 teaspoon adobo seasoning
• 4 large skinless, boneless chicken breasts
• 6 tomatillos, husked and chopped, or to taste
• 3 serrano chiles, stemmed, or to taste
• 3 garlic cloves, peeled, or to taste
• 0.5 lime, juiced

Recipe Instructions

Step 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).

Step 2

Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.

Step 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.

Step 4

Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.

Step 5

Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.

Step 6

Simmer over medium heat until flavors are well-mixed, about 30 minutes.