Ingredients
>
1 lb boneless, skinless chicken thighs
>
1 white onion, finely chopped
>
1 poblano chili, seeded and finely chopped
>
1 tsp chili powder
>
1 (16 oz) jar salsa verde
>
2 cups water
>
2 (15 oz) cans hominy, drained and rinsed
>
1/2 bunch cilantro
>
1 lime, halved
Steps
1
To a 4- to 5-qt slow cooker bowl, add the chicken, onion, poblano, and chili powder. Stir to combine. Pour the salsa verde and water on top. Season with salt and pepper.
2
Cover with lid and cook on low 7–8 hours or high 3½–4 hours, until chicken is fork-tender. Using tongs, transfer chicken to a medium bowl. Using 2 forks, shred chicken. Return chicken to slow cooker along with the hominy. Continue to cook 30 min. on high.
3
Finely chop the cilantro. Squeeze lime juice over pozole and stir in cilantro to serve.
