As a lover of all things Anglo-Saxon, a slow cooker is high up on my (rather long…) wish list. Although we have never met – something tells me its truly missing in my life. True and sad story though: slow cookers just don’t seem to exist in Switzerland. Or at least they’re not really a thing here. Shame for all the good Pinterest recipes I have archived in my life (it must have been a couple of thousands, only). I had almost given up on the thought of ever owning one, of ever being able to recreate the mouthwatering – and easy! – meals a slow cooker promises. Until one fine day, Betty Bossi knocked at my door and offered me to test their Multikocher All in One (read: slow cooker!). Yay, right?
Why do I love slow cooker recipes so much, you ask? Or, correctly put: why do I think I love a slow cooker so much? Ahh, for a million obvious reasons, darling! For one, I love the idea of simmering something for hours and hours, while divine smells gradually fill the home. Feels properly housewifey (in the best way possible) and like something the perfect domestic goddess would do. And also, I love all things stew-y / soup-y. Like minestrone, chili con carne, daals, curries, broths, vegetable one pots, chicken soups… you get it. So a slow cooker was bound to be my best mate, for life. Soul mate vision.
As soon as I had the Betty Bossi Multikocher installed, I set out to search for the best starter recipe. Hours (or days, really) later browing through my innumerable Pinterest boards (and, frankly, feeling a tad bit lost in the process…) it was love at first sight, and I knew it was meant to be: Posole Verde de Pollo. Basically chili con carne’s baby sister, just not as spicy. Just as comforting and rich, but with fresh zestiness, which make it appropriate for summer, too. And with the – pulled! – chicken it feels just that much lighter. Phew, just so glad I had this genious stroke of luck and thought of Posole! Seriously, where has Posole been all my life? Ahaha.
And the rest is history. I ventured out into our local mexican grocery shop (so tiny but so cute!) to buy all things I (did and dit not) need for this dish: hominy*, tomatillos, tostadas, mexican (?) oregano and of course strangely colored mexican lemonade (because: how can you not!). Throw everything into the pot of the Multikocher – all in one (pun intended) – set the timer function to 2 hours, and let the Multikocher do the rest for you, while you paint your toenails or read, sipping a tea, sitting on the couch. Really easy, so handy and as speedy as the fastest mouse in all of Mexico.
So, everyone. Here’s Posole, aka my new favorite summer dish and at the same time also new favorite Multikocher All in One dish, that I’m going to make for all of our future guests. Who wants a seat at our new (oh, by the way, yes! have a peek over on Insta) dining table…?
Posole Verde de Pollo
2 chicken breasts
1 l vegetable stock (or 1/2 l chicken stock and 1/2 l water)
1 yellow onion, finely chopped
3-4 fresh garlic cloves, minced
500 g tomatillos, finely chopped
500 g poblano peppers, finely chopped
1 large can hominy*
1 tbsp. ground cumin
1 tbsp. dried mexican oregano
1 tbsp dried cilantro
1 bunch fresh cilantro, stems finely chopped
1 lime, juice
To garnish and for serving:
2 avocados, cubed and sprinkled with lime
1 bunch fresh cilantro, leaves chopped
3-4 radishes, finely sliced
Chopped cabbage (optional)
Tostadas, to serve
Lime wedges, to seve
Sprinkling of dried oregano for good measure
* Hominy is a type of Mexican corn, bigger and whiter than our usual corn, it can also be found under the term “maiz posolero”
Gosh, I almost feel bad for labelling this “a recipe”, because it’s really so quick and simple. After you’ve sourced all the groceries – which, hands down, can be quite tricky depending on where you live – the rest is really too simple. Put the following ingredients in your slow cooker: chicken breasts, water / stock, onion, garlic, chopped tomatillos and poblanos, hominy (drained), spices and the stems of the fresh cilantro. Actually: insert everything – apart from the lime, we will need this only when the dish is ready. Turn on your slow cooker and let it do the cooking for you: 2h will be a good start. The Mexicans at the shop said to cook it for as slowly and long as possible, they were talking about 3-4 hours, even. But I’m an impatient girl so 2h it was for me.
After 2 hours (heavenly smells included) you should have a peek and a spoonful, ha, and don’t we love that. Careful when you open the lid of the slow cooker – steam will escape. Remove the chicken with tongs. When it falls apart all on its own, the poblanos and tomatillos have turned the broth into a nice, creamy texture and the hominy are tender but still with some bite, then you’re good to go! Pull apart the chicken into strips and put back to the stew.
All you have to do next is to squeeze in the juice of one lime, season with salt and pepper to taste and then chop up the garnish fixings of your choice. Avocado goes highly recommended – the creaminess is a nice addition to the broth. Radish slices are nice for some bonus crunchiness, as are a couple of chips of tostadas (you can also use nachos for that). I didn’t have any cabbage handy but some shavings of (green or, come to think of it, blue) cabbage would be lovely, as well. Sprinkle with some more dried herbs. Serve with complimentary tostadas lime wedges, and, well, a crazy green Mexican lemonade with a strange taste. And… Olé [insert Proper Mexican Greeting here].
Thank you Betty Bossi for sponsoring this post.