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Easy Slow Cooker Chicken Pozole Verde

Close-up of a white bowl filled with flavorful chicken pozole broth, shredded chicken, chickpeas, and fresh cilantro.
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Make authentic tasting Pozole Verde with chicken using your slow cooker. This recipe yields tender shredded chicken in a flavorful green chile and hominy broth, perfect for a simple weeknight dinner.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts or thighs
  • 1 (29 ounce) can hominy, drained and rinsed
  • 1 (15 ounce) can tomatillos, drained
  • 1 white onion, quartered
  • 4 cloves garlic
  • 1 cup chicken broth
  • 1 cup fresh cilantro, packed
  • 2 poblano peppers, stemmed and seeded
  • 2 jalapeño peppers, stemmed and seeded (remove seeds for less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup water (optional, for thinning)

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a blender, combine the drained tomatillos, onion quarters, garlic, chicken broth, cilantro, poblano peppers, jalapeños, cumin, oregano, salt, and pepper. Blend until completely smooth.
  3. Pour the green sauce mixture over the chicken in the slow cooker.
  4. Cover 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.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the drained and rinsed hominy.
  7. Stir well to combine everything. Cook for an additional 30 minutes on low to heat the hominy through.
  8. Taste the soup and add more salt if needed. If the soup is too thick, stir in up to 1/2 cup of water.
  9. Serve hot with your favorite toppings.

Notes

  • For Pozole Rojo, substitute the tomatillos, cilantro, and green chiles with 1 (15 ounce) can of fire-roasted diced tomatoes and 1/4 cup of dried New Mexico or Guajillo chile powder mixed with 1 cup of hot water.
  • Common toppings include shredded cabbage, sliced radishes, avocado, lime wedges, and Mexican crema or sour cream.
  • If you do not have a slow cooker, you can simmer the ingredients in a large pot on the stovetop over low heat for 2 to 3 hours.

Nutrition

Find it online: https://afripaket.com/easy-slow-cooker-chicken-pozole/