Step 1

To a 4- to 5-qt slow cooker bowl, add the chicken, onion, poblano, and chili powder. Stir to combine. Pour the salsa verde and water on top. Season with salt and pepper.

Step 2

Cover with lid and cook on low 7–8 hours or high 3½–4 hours, until chicken is fork-tender. Using tongs, transfer chicken to a medium bowl. Using 2 forks, shred chicken. Return chicken to slow cooker along with the hominy. Continue to cook 30 min. on high.

Step 3

Finely chop the cilantro. Squeeze lime juice over pozole and stir in cilantro to serve.