Slow Cooker Chicken Pazole Verde

Ingredients
1 lb	ROSIE® Organic Boneless Skinless Chicken Breast Filet
4 cup	Chicken Stock
1 cup	Water
2	Fresh Bay Leaves
15	Tomatillos, husked & cleaned, about 1 lb.
2	Poblano Chiles, halved & seeded
2	Jalapeño Chiles, halved & seeded
1	large Yellow Onion, cut into 8 wedges
6	Garlic Cloves, smashed
1/2 cup	Cilantro, chopped plus more for serving
1 tsp	Chipotle Chili Powder
1 tsp	Mexican Oregano
1 tbsp	Cumin
2	15-oz. cans Hominy, drained
2 tbsp	Lime Juice, freshly squeezed
	Kosher Salt & Black Pepper
	• Accompaniments: shredded cabbage, diced avocado, sliced radish, chopped cilantro, lime wedges, crumbled tortilla chips.

Method
1	In a large Dutch oven or heavy 12 qt. saucepan, bring chicken stock, water & bay leaves to a boil. With tongs, carefully add the breasts, cover & simmer over low heat until cooked through, 15-20 minutes. Chicken is cooked through when checked with a thermometer inserted in the thickest part registers 165°.
2	Transfer chicken to a plate & shred. Keep chicken stock on the burner & turn heat down to warm. While the chicken is simmering preheat the broiler. Spread out the tomatillos, chilies, onion & garlic on a baking sheet. Broil until tomatillos are blistered, 5-8 minutes.
3	Remove from oven and place in a food processor/blender, add cilantro, chili powder, oregano & cumin. Puree until smooth then season, to taste, with salt. Add the tomatillo puree (scraping out everything) & hominy to the chicken stock in the Dutch oven & stir to combine. Turn heat up to medium and bring to a simmer, then add the shredded chicken & lime juice. Simmer for 5 minutes more, taste & season with salt & pepper. Serve in deep bowls with the above accompaniments on the table for people to add. Enjoy!

Ingredients