Ingredients
8
8 servings
- •4 large skinless, boneless chicken breasts
- •1 tablespoon cumin
- •1 teaspoon ground black pepper
- •1 teaspoon adobo seasoning
- •½ lime, juiced
- •6 tomatillos, husked and chopped, or to taste
- •3 serrano chiles, stemmed, or to taste
- •1 onion, chopped
- •3 garlic cloves, peeled, or to taste
- •1 bunch cilantro
- •1 tablespoon kosher salt
- •1 (32 fluid ounce) container chicken stock
- •1 (15.5 ounce) can white hominy, drained
Instructions
- 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).
- Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
- 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.
- Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
- Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
- Simmer over medium heat until flavors are well-mixed, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 179
- Carbohydrate: 12g
- Fat: 3g
- Fiber: 2g
- Protein: 24g
- Sugar: 3g
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