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
- 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
-
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. -
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. -
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. -
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.