Crockpot Chicken Verde Pozole

Servings: 6 • Size: About 1 1/2 Cup

Ingredients

• 2 Lbs Tomatillos, Husked & Halved

• 1 Bunch Cilantro

• 1 can diced Green Chilis, drained & rinsed

• 1 Tbsp. Dried Oregano

• 4 C Reduced Sodium Chicken Broth

• 2 (25 Oz.) Cans of Hominy, drained & rinsed

• 1 1/2 Lbs Boneless Skinless Chicken Breasts

• Pepper to Taste

Accompaniments: diced radish, cubed avocado tossed with lime juice, chopped cilantro, shredded cabbage, chopped onion, lime wedges, dried oregano, pumpkin seeds

Directions

Place the 2 Lb. Tomatillos, diced Green Chilis, 1 Bunch Cilantro and 1 Tbsp. Dried Oregano into a blender or food processor and puree down.

Transfer the tomatillo mixture into the bottom of a crockpot and add in the 4 C Reduced Sodium Chicken Broth, 2 (25 Oz.) Cans of Hominy, and 1 1/2 Lbs Boneless Skinless Chicken Breasts.

Cover and cook on high for at least 4-6 hours or on low for 6-8 hours.

Remove the chicken to shred or chop as desired and return it to the crockpot for another good stir.

Divide evenly among bowls and enjoy topped with diced radish, cubed avocado tossed with lime juice, chopped cilantro, shredded cabbage, chopped onion, lime wedges, dried oregano and/or pumpkin seeds.