But do you know what's funny? And this has happened more than once. We both wound up making the SAME kind of soup. We didn't consult ahead of time. We didn't choose a type of soup or theme for the soup. Yet still, out of the thousands (at least) types of soup we could have simmered up in our kitchens today, we both wound up with a pot of Posole (pozole) Verde! Great minds, I tell you...great minds.
That said, I'm sure each of ours is a tad different. I've been craving posole for quite a while now. I like both red and green versions, but green's been stuck in my mind for a few months and I figured there was no better time than the present to make a batch. Traditionally I'd use bone-in, fat-on, skin-on meat and simmer it low and slow for a few hours, but I really wanted to develop a version that could be made in the slow cooker on any given day...without the extra straining, picking, pulling, and/or deboning that goes along with it. So I used boneless pork and chicken.
Much like my favorite tortilla soup, the beauty in a brothy posole lies in good flavor development from chiles, tomatoes, spices and herbs—and in the numerous toppings and garnishes. Plus, hominy...which I can't get enough of. I love the chewiness and flavor that the fat kernels add to soup. Check out my slow cooker recipe, and then head over to visit Leslie and see how her Chicken Pozole Verde differs from (or resembles) mine!
Slow Cooker Posole Verde
This slow cooker version of the traditional brothy Mexican hominy soup is loaded with tender pork and chicken and flavored with green chiles and tomatillos.
Prep Time: 20 minutes
Cook Time: 4 to 6 hours
Keywords: slow-cooker soup/stew dairy-free soy-free nut-free chicken pork tomatillos hominy Mexican
Ingredients (serves 6-8)
- 1 pound tomatillos, husked and rinsed
- 4 cloves garlic, unpeeled
- 2 jalapenos, stem removed
- 1 small poblano chile, stem removed
- 1 very small onion, peeled and quartered
- 4 cups (1 quart) unsalted chicken broth or stock
- 1 teaspoon kosher salt
- 1 pound bonesless, skinless chicken thighs (or breasts or a combination)
- 1 pound boneless pork butt or boneless country style ribs
- 1 (25 to 28 ounce) can hominy, drained
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground anise seed, optional
- lime, cut into small wedges
- 1 onion, cut into small dice
- radishes, thinly sliced
- shredded lettuce or cabbage
- avocado, diced
- dried oregano
Preheat the broiler. Line a baking sheet with foil, then set the tomatillos, jalapenos, unpeeled garlic, poblano, and onion on it. Broil until soft and charred, about 15-18 minutes, turning the veggies over halfway through. Peel the garlic cloves and then place them, the rest of the veggies, and any juices into the jar of a blender. Add chicken broth and salt, then puree until smooth. Let sit for a moment.
Place the chicken, pork, hominy, oregano, black pepper, and ground anise seed (if using) into a 4 to 6-quart slow cooker. Set a medium-mesh strainer over the slow cooker and pour the contents of the blender through it, pushing gently to be sure all of the liquid is through (discard seeds left in strainer). Place the lid on the slow cooker and cook on HIGH for 4 hours or on LOW for 6 hours.
Remove the lid, then use tongs or two large forks to break up the chicken and pork into chunks and shreds. Taste and adjust seasoning as needed with salt.
Ladle into bowls and serve with accompaniments on the table for people to garnish their bowls to taste.
More Posole (Pozole):
Posole de Camarones (Shrimp and Hominy Stew)