One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.

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Recipe Summary

prep:
10 mins
cook:
5 hrs
total:
5 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Chicken:
Salsa Verde:
Soup:

Directions

Instructions Checklist
  • 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).

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  • 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.

Cook's Note:

Salsa verde is a traditional green salsa recipe from the region of Monterrey, Mexico. I serve it with chips and use it as a sauce for tacos.

Editor's Note:

Nutrition data for this recipe includes the full amount of salsa verde. The actual amount of salsa verde consumed will vary. More can be added to the soup if desired.

Nutrition Facts

179 calories; protein 23.9g; carbohydrates 12.4g; fat 3.4g; cholesterol 58.9mg; sodium 1230.4mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2015
Made as written and this was pretty good. There are two things I do want to address with this recipe. First is that I feel the chicken/hominy ratio is off. I suggest adding another can of hominy. Secondly, if you are only going to use half of the salsa verde in the posole then why make double the amount needed? The verde IS good but unless you are planning on eating it with chips or using it in another recipe I recommend halving that step. Don't forget the toppings...it all goes hand in hand. Be adventurous and throw some thinly sliced radishes on top if you dare... Read More
(9)
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2015
Made as written and this was pretty good. There are two things I do want to address with this recipe. First is that I feel the chicken/hominy ratio is off. I suggest adding another can of hominy. Secondly, if you are only going to use half of the salsa verde in the posole then why make double the amount needed? The verde IS good but unless you are planning on eating it with chips or using it in another recipe I recommend halving that step. Don't forget the toppings...it all goes hand in hand. Be adventurous and throw some thinly sliced radishes on top if you dare... Read More
(9)
Rating: 5 stars
01/27/2017
One of my favorite soups, I couldn't find any fresh tomatillas at the grocery store, so I substituted a jar of roasted Verde salsa, it just added more delicious flavor. Read More
(2)
Rating: 5 stars
07/18/2016
This was really tasty. Read More
(1)
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Rating: 5 stars
11/10/2019
I made this tonight and thought it was a fantastic soup full of flavor..I did not have the hominy on hand but substituted a Birds Eye blend of corn carrots and asparagus that I had. Did everything else per recipe and added all of salsa..Crushed tortilla chips and sliced avocado on top with a squeeze of lime..Delicious!! Will be making again! Read More
Rating: 5 stars
01/02/2021
YUM! I made this using a chicken I had roasted and picked apart, used a high quality salsa verde from a local restaurant (they sell their salsas in the local grocery here), AND i doubled the hominy (roasted a bit in oven as another reviewer suggested. DK if made that much difference). The condiments really make it hearty and extra yummy! Read More
Rating: 5 stars
11/06/2017
Really good! I did not add salt reduced the number of sorranos to one just because I don't do well with heat and boiled the chicken instead of crockpotting it. The next time I make it....may try it with pork instead:) Read More
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Rating: 5 stars
11/13/2019
Flavor is yummy! I did modify I used pork rather than chicken basically doubled the recipe given the numbers to be served. So was short on time given my crock died Mid way through the cooking process and had to punt. Used canned rinsed tomatillos canned diced green chili s and 1\3 can diced Jalapenos. Blended all with the spices. Transferred the meat to a stove top pot Added all together and let it simmer. It was delicious. Thank you. I ve been looking for a great green posole recipe! Next time will try The chicken. Pauline 11/2019 Read More
Rating: 5 stars
04/21/2016
I'd say next time I'd add all the salsa half the chicken an extra can of hominy and 1 or 2 less tomatillos but other than that it was DELICIOUS.. Thanks for sharing recipe. Read More
Rating: 5 stars
04/23/2017
I made this dish last night. My husband goes bananas for it and I am surprised by how good it is. I added blue corn chips non fat sour cream and cubed avocados as garnish. Yum! Read More
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