Chicken Posole Verde Soup

Step 1
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).

Step 2
Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.

Step 3
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.

Step 4
Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.

Step 5
Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.

Step 6
Simmer over medium heat until flavors are well-mixed, about 30 minutes.