Easy Slow Cooker Chicken Pozole Verde
Make this flavorful Chicken Pozole Verde in your slow cooker for an authentic Mexican dinner with minimal effort. This recipe uses tender shredded chicken and hearty hominy in a bright green chile broth, perfect for weeknight meals.
- Prep Time: 15 min
- Cook Time: 7 hours
- Total Time: 7 hours 15 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (28 ounce) can white hominy, drained and rinsed
- 1 cup chicken broth
- 1 (15 ounce) can tomatillos, drained and rinsed
- 1 medium white onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh cilantro, packed
- 2 jalapeños, stems removed (seeds removed for less heat)
- 1 poblano pepper, stemmed and seeded
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- For Serving: Shredded cabbage, sliced radishes, lime wedges, avocado slices
Instructions
- Place the chicken breasts or thighs into the basin of your slow cooker.
- In a blender or food processor, combine the drained tomatillos, onion, garlic, cilantro, jalapeños, poblano pepper, cumin, oregano, salt, and pepper. Blend until you have a smooth green sauce.
- Pour the green sauce mixture over the chicken in the slow cooker. Add the chicken broth.
- Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the drained and rinsed hominy. Cook for an additional 15 minutes on LOW to heat the hominy through.
- Taste the pozole and adjust salt if needed.
- Serve the Chicken Pozole Verde hot with bowls of your favorite fresh toppings: shredded cabbage, sliced radishes, lime wedges, and avocado slices.
Notes
- For a richer flavor, you can simmer the chicken in water or broth on the stovetop until cooked, then use that cooking liquid as part of your broth measurement.
- If you prefer Pozole Rojo, substitute the green ingredients (tomatillos, peppers) with 1 cup of prepared red enchilada sauce and 1 tablespoon of chili powder.
- This recipe is excellent for meal prepping; leftovers store well for up to four days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5
- Sodium: 550
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 35
- Cholesterol: 95