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 night. 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 12:00 am.
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)
2 Fresh Poblano Peppers (cut in half and stemmed with seeds removed)
¼ Teaspoon Sea Salt
1/2 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) or 1 chicken breast and a couple of bone in chicken thighs for more flavor
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 (also adding chicken bullion powder is optional)
¼ Teaspoon Fresh Cracked Black Pepper
¼ Teaspoon Ground Cumin,
a sprinkle of dried oregano is optional
Shredded green cabbage, lime wedges, diced avocado, chopped cilantro and onion, tostadas, hot sauce.
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. Let it cool for 5 minutes. Next add in chopped onion, oil, garlic, cilantro, ½ teaspoon sea salt and blend until mostly smooth. Add just a little bit of the cooking water if it needs help blending
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, oregano 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 from the slow cooker and shred with a fork then return back to the pot. Stir pozole and serve hot topped with garnishes.
• 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.
• 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 or you can just use water with some chicken bullion powder which I do often.
• Serve with tostadas. I like to break up my tostadas and add the pieces into my pozole!
Recipe updated 10/6/20