Half Baked Harvest · by Tieghan Gerard★ 4.3 (126)
Crockpot Salsa Verde Chicken Pozole.
NUTRITION · PER SERVING385M COOK
CAL 31%·PRO 89%
CARBS 72G47% OF CAL
17G FIBER0G ADDED19G INTRINSIC37G OTHER19G TOTAL SUGAR
FAT 19G28% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker pozole verde made with chicken, hominy, corn, and zucchini in a tomatillo-based broth. The soup has bright green color and layered flavors from chile and cilantro. Served as a hearty lunch or dinner with avocado and fresh garnishes.
mainmexicansoupchicken⏲️ slow cooker🍳 skillet🌀 blender
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 sweet onion (quartered)
- 6 cloves garlic (skins on)
- 4 tomatillos
- 4 poblano peppers
- 2 serrano chiles
- 1 pound boneless skinless chicken breasts (or thighs)
- 2 cups ears corn (kernels removed from the cob (about 1 to 1 1/2 ))
- 1 zucchini (chopped)
- 2 (15 ounce) cans hominy (drained)
- 1 tablespoon dried oregano
- 6-8 cups low-sodium chicken broth
- kosher salt
- 2 cups fresh cilantro (chopped)
- 1 avocado (sliced)
- tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes (for topping)
At a glance
PER SERVING · TIME 385M
CAL 31%·PRO 89%
CARBS 72G47% OF CAL
17G FIBER0G ADDED19G INTRINSIC37G OTHER19G TOTAL SUGAR
FAT 19G28% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 6h
- Sodium
- 2168mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1899mg
- Calcium
- 193mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.