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Easy Slow Cooker Chicken Pozole (Rojo or Verde)

Close-up of a white bowl filled with rich, red broth and a generous topping of shredded chicken for chicken pozole.
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Make comforting, authentic chicken pozole easily using your slow cooker. This recipe provides instructions for both the traditional red (Rojo) and green (Verde) chili broth versions.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can crushed tomatoes (for Rojo) OR 1 (15 ounce) can tomatillos, husked and rinsed (for Verde)
  • 1 (15 ounce) can white hominy, drained and rinsed
  • 4 cups chicken broth
  • 1 medium white onion, quartered
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • For Rojo: 2 tablespoons chili powder (Ancho or New Mexico)
  • For Verde: 1 cup fresh cilantro, 1 jalapeño (seeds removed for less heat)
  • Toppings: Shredded cabbage, sliced radishes, lime wedges, avocado slices

Instructions

  1. Place the chicken, crushed tomatoes (for Rojo) or tomatillos and cilantro/jalapeño (for Verde), chicken broth, onion, garlic, oregano, cumin, salt, and pepper into the slow cooker.
  2. If making Rojo, stir in the chili powder now. If making Verde, blend the tomatillos, cilantro, and jalapeño with 1/2 cup of the broth until smooth before adding to the slow cooker.
  3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Discard the onion pieces.
  5. Return the shredded chicken to the slow cooker. Stir in the drained and rinsed hominy.
  6. Continue cooking on low for another 30 minutes to allow flavors to combine.
  7. Taste and adjust salt and pepper as needed.
  8. Serve hot, allowing everyone to customize their bowl with desired toppings like cabbage, radishes, and a squeeze of fresh lime juice.

Notes

  • You can prepare this recipe entirely in a large pot on the stovetop by simmering the ingredients for about 1.5 hours instead of using the slow cooker.
  • For richer flavor, use a mix of chicken breasts and thighs.
  • Make this soup ahead of time; it stores well in the refrigerator for up to four days.

Nutrition

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