We've been kicking around the idea of throwing something in the crockpot before taking our Sunday hikes so that we would have something warm and delicious waiting for us when we arrived at home. It just hasn't been cold enough yet this year to want something super warm and comforting, but the gale force winds and freezing temperatures on Sunday fixed all that.
I decided to throw together a quick posole verde at work on Saturday, leave it in the fridge overnight, and kick it off before we left on Sunday. So on Friday, I marinated chicken leg quarters in finely minced cilantro stems, garlic, and freshly ground cumin mixed into a slurry with a touch of avocado oil, salt, and pepper.
Also on Friday, I cut up three poblanos and a bunch of green onions; slabbed and charred a medium yellow onion; peeled 18 cloves of garlic; and cleaned a dozen or so small tomatillos. I put the poblanos, yellow onion, garlic, green onion bulbs, and tomatillos on a sheet tray and roasted them until well browned, about 30 minutes. To make the salsa verde, I transferred all this to a pan with the sliced green onion tops, sliced cilantro, and a half gallon of pork stock. After this simmered for half an hour or so, I blended it into a rough sauce and left it in the fridge overnight.
Saturday, I seared the chicken.
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| Searing the Chicken for Maximum Flavor |
Then threw in an onion to start deglazing the pan.
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| Getting All the Good Bits with an Onion |
Then layered the hominy, chicken, and onions in the crockpot.
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| Layering the Hominy, Chicken, and Onions |
Then put the salsa verde over it all and put it in the fridge overnight.
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| Burying it All in Salsa Verde |
And we feasted when we got back from our hike.
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| Crockpot Posole Verde de Pollo |
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