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Easy Slow Cooker Chicken Pozole Verde

A close-up, appetizing shot of green chicken pozole topped with shredded chicken, hominy, and sliced radishes.
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Make comforting Chicken Pozole Verde using your slow cooker. This recipe uses tender shredded chicken, hominy, and a vibrant green chile broth for an authentic Mexican soup experience.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large white onion, quartered
  • 4 cloves garlic
  • 1 (28 ounce) can tomatillos, husked and rinsed
  • 1 cup fresh cilantro, packed
  • 4 poblano peppers, roasted, peeled, and seeded
  • 2 jalapeño peppers, stemmed (seeds removed for less heat)
  • 1 (4 ounce) can green chiles, mild or hot
  • 6 cups chicken broth, low sodium
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Toppings: shredded cabbage, sliced radishes, lime wedges, avocado, Mexican crema

Instructions

  1. Place the chicken breasts, onion quarters, and garlic cloves in the basin of your slow cooker.
  2. In a blender, combine the tomatillos, cilantro, roasted poblano peppers, jalapeños, and canned green chiles. Blend until smooth.
  3. Pour the blended green sauce over the chicken in the slow cooker. Add the chicken broth, cumin, oregano, salt, and pepper.
  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. Discard the onion and garlic pieces.
  6. Return the shredded chicken to the slow cooker. Stir in the drained and rinsed hominy.
  7. Continue to cook on low for another 30 minutes to allow the flavors to combine.
  8. Taste the pozole and adjust salt and pepper as needed.
  9. Serve the chicken pozole hot, offering your guests bowls of toppings like cabbage, radishes, lime, and avocado.

Notes

  • For a richer flavor, use chicken thighs instead of breasts.
  • If you do not have a slow cooker, you can simmer all ingredients in a large pot on the stovetop over low heat for 2 to 3 hours.
  • This pozole verde recipe is naturally gluten free.
  • You can toast the tomatillos and peppers lightly in a dry skillet before blending for deeper flavor.

Nutrition

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