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–+ servings

Crockpot Mexican Chicken Pozole Verde

This hearty and flavorful pozole verde is made with tender chicken and hominy, simmered in a vibrant green sauce for a comforting meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound boneless chicken thighs skinless
  • 4 cups chicken broth
  • 2 cans hominy drained and rinsed
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Sauce
  • 1 cup fresh cilantro packed
  • 2 medium jalapeños seeded and chopped
  • 1 cup tomatillos husked and chopped
  • 1 lime juice
For the Topping
  • 1 cup shredded cabbage
  • 1 medium avocado sliced
  • 1/2 cup radishes sliced
  • 1/4 cup crumbled queso fresco

Method
 

Prepare the Base
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic, ground cumin, dried oregano, salt, and black pepper. Stir and cook for an additional 1-2 minutes until fragrant.
  3. Transfer the sautéed mixture to the crockpot. Add the chicken thighs, chicken broth, and hominy. Stir to combine.
Make the Sauce
  1. In a blender, combine the fresh cilantro, chopped jalapeños, tomatillos, and lime juice. Blend until smooth.
  2. Pour the blended sauce over the chicken mixture in the crockpot.
Cook the Pozole
  1. Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender.
  2. Once cooked, remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
Serve
  1. Ladle the pozole into bowls and top with shredded cabbage, avocado slices, radishes, and crumbled queso fresco.
  2. Serve with lime wedges on the side for extra flavor.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 4gSodium: 600mgFiber: 6gSugar: 2g

Notes

For a milder version, reduce the number of jalapeños or remove the seeds. Pozole can be stored in the fridge for up to 4 days and freezes well.

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