Print

Easy Slow Cooker Chicken Pozole Verde

A vibrant bowl of green chicken pozole featuring shredded chicken, hominy, and garnished with fresh radishes and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful Chicken Pozole Verde easily using your slow cooker. This recipe uses shredded chicken and tomatillos for a comforting Mexican soup.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts or thighs
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 1 large white onion, quartered
  • 4 cloves garlic, peeled
  • 1 cup chicken broth
  • 1 (10 ounce) can diced green chiles, undrained
  • 1 lb tomatillos, husked and rinsed
  • 1 jalapeño pepper, stemmed (remove seeds for less heat)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh cilantro (for garnish)
  • Shredded cabbage (for garnish)
  • Lime wedges (for serving)
  • Radishes, sliced (for garnish)

Instructions

  1. Place the chicken, drained hominy, onion quarters, and garlic cloves into the basin of your slow cooker.
  2. In a blender, combine the chicken broth, diced green chiles, tomatillos, jalapeño, oregano, cumin, salt, and pepper. Blend until smooth.
  3. Pour the blended green sauce over the chicken and other ingredients 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 tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
  6. Taste the pozole and adjust salt or pepper if needed.
  7. Ladle the pozole into bowls. Serve immediately with your choice of fresh toppings like cabbage, cilantro, radishes, and lime wedges.

Notes

  • For a thicker soup, remove about 1 cup of the liquid and 1/2 cup of the hominy before shredding the chicken. Mash this mixture and return it to the slow cooker.
  • If you prefer a spicier soup, leave the seeds in the jalapeño or add one serrano pepper along with the tomatillos.
  • You can substitute dried ancho or guajillo chiles (rehydrated) for the canned green chiles for a deeper flavor profile.

Nutrition

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