Name: Chicken Posole Verde Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Skinless, boneless chicken breasts - 4 large; Cumin - 1 tablespoon; Ground black pepper - 1 teaspoon; Adobo seasoning - 1 teaspoon; Lime, juiced - ½; Tomatillos, husked and chopped, or to taste - 6; Serrano chiles, stemmed, or to taste - 3; Onion, chopped - 1; Garlic cloves, peeled, or to taste - 3; Cilantro - 1 bunch; Kosher salt - 1 tablespoon; Chicken stock - 1 (32 fluid ounce) container; White hominy, drained - 1 (15.5 ounce) can

Ingredients for - Chicken Posole Verde Soup

1. Skinless, boneless chicken breasts 4 large

2. Cumin 1 tablespoon

3. Ground black pepper 1 teaspoon

4. Adobo seasoning 1 teaspoon

5. Lime, juiced ½

6. Tomatillos, husked and chopped, or to taste 6

7. Serrano chiles, stemmed, or to taste 3

8. Onion, chopped 1

9. Garlic cloves, peeled, or to taste 3

10. Cilantro 1 bunch

11. Kosher salt 1 tablespoon

12. Chicken stock 1 (32 fluid ounce) container

13. White hominy, drained 1 (15.5 ounce) can

How to cook deliciously - Chicken Posole Verde Soup

1 . Stage

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).

2 . Stage

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

3 . Stage

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.

4 . Stage

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

5 . Stage

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

6 . Stage

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