Crockpot Pezole Verde
4 tomatillos, husked and halved
1 half medium onion, quartered
2 poblano chile (cored, seeded and quartered)
2 jalapeño, seeded and quartered
2 large garlic cloves, smashed
3 tablespoons cilantro, chopped
2 teaspoons vegetable oil
3½ cups chicken stock, separated
Cumin, Salt & pepper to taste
1 cup water
2 boneless chicken breasts, shredded
2 (15 ounce) cans white hominy, drained
Garnish: avocado, lime wedges, radishes and cilantro
In a crockpot/slow cooker put the hominy and chicken breasts.
In a food processor or blender, add tomatillos, onion, both chiles, garlic, and cilantro and vegetable oil and pulse/blend until everything is completely smooth with no chunks. You may have to add a little water to this. Pour this over the hominy and chicken breast.
Add the chicken stock and water to the crockpot and stir to mix together.
Season with cumin, salt and pepper
Cook on high for 4 hours or on low for 6 hours. An hour before complete take the chicken breasts out and shred them. These should shred easily.
Garnish with traditional toppings like avocado, lime wedges, radishes and cilantro if desired. Served with tostadas.