Easy Slow Cooker Chicken Pozole Rojo and Verde Guide
Make authentic Chicken Pozole easily using your slow cooker. This guide shows you how to prepare both the rich Red Pozole (Rojo) and the vibrant Green Pozole (Verde) with tender shredded chicken and hearty hominy for a comforting Mexican dinner.
- Prep Time: 15 min
- Cook Time: 7 hours
- Total Time: 7 hours 15 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 (28 ounce) can crushed tomatoes (for Rojo) OR 1 lb fresh tomatillos, husked and rinsed (for Verde)
- 1 large white onion, quartered
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 (15 ounce) cans white hominy, drained and rinsed
- 4 cups chicken broth
- For Rojo: 2 tablespoons chili powder OR 1 small can red enchilada sauce
- For Verde: 1 cup fresh cilantro, 1 jalapeño (seeds removed for less heat)
- Toppings: Shredded cabbage, sliced radishes, lime wedges, avocado slices
Instructions
- Place the chicken, onion quarters, garlic, oregano, cumin, salt, and pepper into the basin of your slow cooker.
- For Red Pozole (Rojo): Add the crushed tomatoes and chili powder (or red enchilada sauce) over the chicken.
- For Green Pozole (Verde): Place the tomatillos, cilantro, and jalapeño into a blender with 1/2 cup of the chicken broth. Blend until smooth. Pour this green mixture over the chicken.
- Pour the remaining chicken broth over the ingredients in the slow cooker.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- 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 30 minutes to heat through.
- Taste the soup and adjust salt or spices as needed.
- Serve your Chicken Pozole hot, offering bowls of cabbage, radishes, lime wedges, and avocado slices for everyone to customize their soup.
Notes
- For a richer flavor in the Rojo version, substitute dried New Mexico or Guajillo chiles for the chili powder. Rehydrate them in hot water before blending.
- If you prefer a thicker broth, remove 1 cup of the liquid and whisk in 1 tablespoon of cornstarch before returning it to the slow cooker for the final 30 minutes.
- This hearty chicken soup freezes well for future weeknight Mexican meals.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 7
- Sodium: 650
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 38
- Cholesterol: 105
Find it online: https://mistyplate.com/easy-slow-cooker-chicken-pozole-recipe/