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Slow Cooker Chicken Pozole Verde – a hearty and comforting soup with tons of great flavor, and it cooks in the crock pot all day!
Soup is probably one of my favorite things to make wen it is cold outside. It can be anything from Creamy Chicken Tortellini Soup to a big bowl of Crock Pot Chili. I just like something warm and comforting. And this chicken pozole is probably one of the most requested soups at my house.
If you haven’t tried Mexican pozole soup, you are definitely missing out. This isn’t a spicy soup, just loaded with lots of flavor.
What Is Pozole
Pozole is a traditional Mexican style soup or stew. You will find both green and a red or verde and roja versions out there. It depends on the type of chili that you use as to what color it will be. It is made with some kind of meat, often chicken or pork, and hominy. And then you can top it with lots of different veggies and garnishes to bring it all together.
Hominy is made from corn kernels. Field corn kernels go through a chemical process of soaking in a solution that removes the hull. This process causes it to puff up to twice its original size. It is a traditional ingredient in many different Mexican dishes.
This chicken pozole is one of my family’s favorite soups. It is the first requested when it is cold out and we are looking for something comforting. The great thing is you can switch up the protein to use pork shoulder or chicken. And you can even do a lot of the work ahead of time!
The base of verde pozole is a salsa verde that you make with roasted tomatillo, poblano peppers, and jalapeno. It is so easy and gives so much flavor.
How To Make Ahead
I like to make a big batch of the salsa verde, and then freeze so it is ready when I need it. Make the salsa verde as directed and then just place in an air tight container in the freezer for up to 6 months. Let it thaw in the fridge overnight before adding it to the crockpot to use.
You could even use a little help from the store if you had a favorite jar of salsa verde to use in its place. I think the roasted salsa verde is super flavorful and so easy it is worth it though.
How To Make Pozole Verde
- Start by making the salsa. Place all the veggies on a baking tray, drizzle with olive oil, salt and pepper and then roast.
- Once the peppers are roasted and soft, cut off the stem and remove the seeds. Add them to a blender or food process and mix with the cilantro and oregano until everything is smooth.
- Next it goes into your crock pot. Add the salsa verde, chicken broth, and the chicken (or you an use pork shoulder you cut into 2 inch chunks) and cook on low for 5-6 hours.
- After 5 hours, remove the chicken to shred it. Add shredded chicken and hominy to the back to the slow cooker. Cook for 1-2 more hours until ready to serve.
- Garnish with avocado, cilantro, cheese, radish and limes
The chicken slowly cooks and stays moist in the broth as it cooks. When you add the hominy is completely up to you. Lots of people add it at the beginning and let it cook in the broth. It will start to break down and get soft if you do it that way. I like it to have a little more texture, so 1-2 hours is perfect for me.
Topping Ideas
Soup needs toppings for texture and added flavor in my opinion. There are lots of options for this green pozole
- Radishes
- Shredded Cabbage
- Diced Avocado
- Cilantro
- Lime Wedges
- Jalapenos
- Cheese
- Crushed Tortilla Chips
You can really load up a bowl of chicken pozole with lots of veggies to make it a complete meal. Or you can make Flour Tortillas or even Cornbread to go on the side.
More Crock Pot Recipes
- Slow Cooker Pork Roast
- Cafe Rio Pork
- Crock Pot Potato Soup
- Slow Cooker Italian Beef
- Beef & Noodle Soup
- Ham & Bean Soup
Slow Cooker Chicken Pozole Verde
Equipment
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups chicken broth, (low sodium)
- 1 Tablespoons olive oil
- 2 poblano peppers
- 1 pound tomatillos, husks removed
- 2 jalapenos, (seeded if you like mild)
- salt and pepper to taste
- 1 bunch cilantro
- 1 Tablespoon dried oregano
- 2 25 oz can hominy
Instructions
- Preheat oven to 425º F.
- Place poblanos, tomatillos, and jalapenos on a taking tray. Toss with olive oil and salt and pepper. Roast for 15-20 minutes until lightly charred and the peppers start to blister.
- Remove from the oven and cut off the stem and remove the seeds from the peppers. Pour the peppers and tomatillos into a blender or food processor. Add cilantro and oregano and process until mixture is smooth.
- To a slow cooker add chicken, chicken broth, and salsa verde mixture from the blender. Cover, cook on low for 5-6 hours.
- Remove chicken to shred. Add shredded chicken and hominy to the back to the slow cooker. Cook for 1-2 more hours until ready to serve.
- Garnish with avocado, cilantro, cheese, radish and limes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks so delicious and tasty! I can’t wait to give this a try! My family is going to love this!
Perfect use of your slow cooker. You will not regret it! I have made this multiple times now and love it!
I’ve always wanted to make this! Can’t wait to try this recipe!
This was such an easy weeknight meal! Thank you!!!
Full of flavor. I like mine with extra tortilla strips!
It is totally irresistible! Super tasty and comforting!
Love dished made in the Slow Cooker! My family will love it!
One of our favorites! It’s so simple but has so much flavor!