Last weekend we had lunch at the Red Iguana downtown. The special
of the day was Chicken Posole Verde – a Mexican take on chicken soup. It was
the perfect foil for a wet, raw afternoon. I only wish it came in a deeper
bowl; one that didn’t allow the soup to cool faster than we could eat it.
Slow Cooker Posole Verde
1 cup onion, diced.
1 poblano pepper, seeded and diced
1 jalapeno pepper, seeded and sliced
3 cloves garlic, minced
12 ounces green canned chiles, diced
6 cups chicken stock
28 ounces white hominy, drained and rinsed
3 boneless chicken breasts, or thighs
2 teaspoons cumin (Here’s where most of the heat is. If you’re
timid, use 1/2 teaspoon.)
Add all ingredients to slow cooker; cover and cook on low 6 to
8 hours. Shred chicken before serving. Garnish with:
Chopped avocado
Lime wedges
Crumbled cotija or feta
Shredded cabbage
Thinly sliced radishes
Tortilla chips
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