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Crockpot Mexican Chicken Pozole Verde

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This Crockpot Mexican Chicken Pozole Verde is a comforting and flavorful soup made with tender shredded chicken, hominy, and a vibrant green sauce. The slow cooker does all the work, delivering an authentic and delicious dish with minimal effort.


Ingredients

Units Scale
  • 1 1/2 lbs boneless, skinless chicken thighs or breasts
  • 1 (15 oz) can white hominy, drained and rinsed
  • 4 cups chicken broth
  • 1 cup green salsa (salsa verde)
  • 1 (7 oz) can diced green chilies
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice

For Garnish:

  • Sliced radishes
  • Shredded cabbage or lettuce
  • Fresh cilantro
  • Diced avocado
  • Lime wedges
  • Tortilla chips

Instructions

  1. Prepare the Slow Cooker:
    Add chicken, hominy, chicken broth, salsa verde, green chilies, onion, garlic, cumin, oregano, coriander, salt, and pepper to the crockpot. Stir to combine.

  2. Cook:
    Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.

  3. Shred the Chicken:
    Remove the chicken, shred it with two forks, and return it to the pot. Stir in lime juice and adjust seasoning if needed.

  4. Serve:
    Ladle the pozole into bowls and top with sliced radishes, shredded cabbage, fresh cilantro, avocado, and a squeeze of lime juice. Serve with tortilla chips on the side.


Notes

  • To add more heat, mix in diced jalapeños or a splash of hot sauce.
  • You can use frozen or fresh tomatillos blended with cilantro as a homemade substitute for green salsa.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.