Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

10 mins
5 hrs
5 hrs 10 mins
8 servings


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


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).

  • 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