Slow Cooker Verde Chicken Pozole

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

1. Start by making the salsa. Place all the veggies on a baking tray, drizzle with olive oil, salt and pepper and then roast.
2. 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.
3. 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.
4. 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.
5. 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

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Yield: 8

Slow Cooker Chicken Pozole Verde

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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!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

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

1. Preheat oven to 425º F.
2. 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.
3. 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.
4. To a slow cooker add chicken, chicken broth, and salsa verde mixture from the blender. Cover, cook on low for 5-6 hours.
5. 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.
6. Garnish with avocado, cilantro, cheese, radish and limes

Notes

Recipe adapted from Whisk Away Bakery & Cafe

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  Slow Cooker

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 210Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 77mgSodium 1098mgCarbohydrates 9gFiber 2gSugar 4gProtein 29g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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