Yield: 4 -6 servings
Crockpot Chicken Pozole
This crockpot Mexican pozole is a true delicacy made easy. Loaded with chiles, chicken, and hominy, each bowl is pure, spicy perfection.
Ingredients
For the Pozole
- 4 cups chicken broth
- 10 tomatillos, halved
- 1 medium onion, diced
- 2 large poblano chilis, seeded and quartered
- 2 serrano chilis, seeded
- 1 bunch cilantro, plus more for serving
- 4 garlic cloves
- 1 tablespoon Mexican oregano
- ½ teaspoon thyme
- ½ teaspoon cumin
- 2 teaspoons salt
- 1.5 lbs boneless, skinless chicken thighs
- 2 15 ounce cans hominy, drained and rinsed
- 2 bay leaves
Optional Toppings
- Chopped onion
- Sliced radishes
- Avocado
- Cilantro
- Queso fresco
Want to save this recipe?
Instructions
- Place the chicken broth, tomatillos, onion, chilis, cilantro, garlic cloves, oregano, thyme, cumin, and salt into a blender and puree until smooth.
- Place the chicken thighs and hominy in the slow cooker, then pour in the green sauce and add the bay leaves.
- Set the slow cooker on high for 4 to 6 hours or low for 6 to 8 hours.
- Remove the chicken and shred, then return to the slow cooker.
- Serve hot bowls of pozole with all of your favorite toppings.
Notes
Storage: Refrigerate any cooled Mexican pozole in an airtight container for up to 5 days. To reheat it, microwave it for 30 seconds and then give it a stir. Microwave for another 30 seconds or until warm. You can also heat it in a pot over medium heat for 5-6 minutes.
Nutrition
Serving: 1, Calories: 676kcal, Carbohydrates: 32g, Protein: 56g, Fat: 38g, Saturated Fat: 12g, Polyunsaturated Fat: 20g, Cholesterol: 227mg, Sodium: 2922mg, Fiber: 7g, Sugar: 10g