1. In a slow cooker place chicken, onion, green chili and chili powder. Stir to combine. Pour salsa verde and water on top.
2. Cover with lid and cook on low 7 to 8 hrs or on high 3.5 to 4 hrs. Remove chicken and shred. Return chicken to cooker and add hominy. Continue to cook 30 min. on high.
3. Chop cilantro and add to serve. (Optional) Squeeze lime over pozole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 115 (55%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 63.5mg||20 %|
|Sodium 601.9mg||21 %|
|Potassium 373.2mg||10 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 7.6g|
|Protein 13.5g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 209
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