Easy Chicken Posole Verde
Total Time
20 minutes
Prep Time
8 minutes
Cook Time
12 minutes
Rating
4.9 out of 5 stars
(12)
Ingredients
6 - 8 servings
- 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
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Preparation
Chef’s notes
This soup can also be made easily in the slow cooker. Just add all of your ingredients (minus the garnishes) to your slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours until the onions are cooked through and soft. Serve warm, topped with your desired garnishes.