Have yourself a merry little bowl of the easiest Slow Cooker Chicken Pozole Verde ever!
Chicken breast and hominy simmer in a spicy broth made of tomatillos, onion, garlic, cilantro, peppers and a few other ingredients that makes it taste like you slaved away all day. There is nothing like a bowl of hot pozole to warm you up on a chilly day. Serve with a fresh squeeze of lime and crunchy tostadas on the side.
This slow cooker chicken pozole verde is the perfect dish to put together in the morning. It’s fast, and will be ready when you get home from work or after any busy day. Bust out your slow cooker and let it do all the work for you.
The recipe made the right amount for my husband and I to finish in two days. Did I mention we love pozole? You can also make this for yourself if you are only cooking for one. It’s also. great soup to freeze if you don’t need it all right away.
I had a really busy week at work. I literally made this one weeknight at 12:00am. It was ready in the morning, and my husband and I ate it for breakfast, he ate more for lunch… and we had it again for a late breakfast the next day!
Make this slow cooker pozole, and share a bowl with your family. You can tone down the level of spiciness by following the notes on the bottom of my recipe if you are cooking for kids or don’t like very spicy food.
Slow Cooker Chicken Pozloe Verde
8 Medium/Large Whole Tomatillos (peeled and washed)
2 Whole Jalapenos (remove top stem only and see notes)
1 Fresh Poblano Pepper (cut in half and stemmed with seeds removed)
¼ Teaspoon Sea Salt
1 Cup Chopped Yellow Onion
1 Tablespoon Extra Virgin Olive Oil
1 Clove Garlic (peeled)
1 Cup Fresh Chopped Cilantro
½ Teaspoon Sea Salt
1 Pound Boneless Skinless Chicken Breast (about 2 large breasts)
4 Cups Chicken Stock
2 Cups Water
1 Bay leaf
4 Cloves Garlic (whole and peeled)
1 Whole Yellow Onion (peeled with both ends cut off)
25 Ounce Can Mexican Hominy (I used Juanita’s Brand)
1 Tablespoon Sea Salt
¼ Teaspoon Fresh Cracked Black Pepper
¼ Teaspoon Ground Cumin
Shredded green cabbage, lime wedges, diced avocado, chopped cilantro and onion, tostadas.
1. To make the salsa verde that goes in the pozole add tomatillos, jalapenos, poblano pepper and ¼ teaspoon salt into a medium pot. Cover with water and bring to a boil over medium high heat. Once it boils, reduce heat to medium and gently simmer for 5-8 minutes. Remove tomatillos and peppers from the pot and add to blender. Do not add any of the cooking water. Let it cool for 5 minutes. Next add in chopped onion, oil, garlic, cilantro, ½ teaspoon sea salt and blend until mostly smooth.
2. In your slow cooker add in all remaining ingredients: chicken, chicken stock, water, bay leaf, garlic cloves, whole onion, drained hominy, 1 tablespoon sea salt, black pepper, cumin and all of the salsa verde. Stir all ingredients together and cook on low for 6-8 hours.
3. Once the pozole is cooked remove the bay leaf, whole onion and whole garlic cloves and discard them. Taste for seasoning and adjust as desired. Remove the chicken breasts from the slow cooker and shred with a fork then return back to the pot. Stir pozole together and serve hot.
• If your tomatillos are very small use 10-12 instead.
• Use whole jalapenos, and do not cut open to remove seeds. If you want a less spicy soup use only 1 jalapeno. If you want almost no heat at all then use one jalapeno with seeds removed.
• I used Swanson Chicken Stock. Chicken broth has less flavor than chicken stock so keep that in mind if you use broth. You can use homemade chicken stock if you have that on hand as well.
• Serve with tostadas. I like to break up my tostadas and add the pieces into my pozole!