Pozole verde is a traditional Mexican stew known for its tangy tomatillo and green chili base combined with tender chicken and hominy.
Using a slow cooker allows the flavors to meld beautifully and makes preparation effortless, perfect for busy home cooks.
This recipe features a vibrant blend of green chilies, tomatillos, and classic Mexican seasonings, delivering an authentic taste with minimal hands-on time.
Why You’ll Love This Recipe
- Slow cooking tenderizes the chicken perfectly, making it easy to shred and infuses the broth with rich flavors.
- Tomatillo salsa verde packed with green chilies gives the stew its vibrant, fresh, and tangy character.
- Hominy adds a chewy texture and traditional element to the dish, rounding out the stew with hearty substance.
Slow Cooker Mexican Chicken Pozole Verde
Enjoy an authentic and comforting Mexican stew made easy with a slow cooker. Tender shredded chicken, hominy, and vibrant tomatillo salsa verde come together for a flavorful dish perfect for any occasion.
- Prep time
- 20 minutes
- Cook time
- 360 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 lb (450 g) tomatillos, husked and rinsed
- 2 jalapeños, seeded and chopped (adjust for heat preference)
- 1 poblano pepper, seeded and chopped
- 1 can (25 oz/700 g) white hominy, drained and rinsed
- 4 cups (960 ml) low-sodium chicken broth
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
- Optional garnishes: sliced radishes, shredded lettuce, diced avocado, chopped onions, chopped cilantro, lime wedges, tortilla chips or tostadas
Instructions
- Prepare the salsa verde base In a blender, combine the tomatillos, jalapeños, poblano pepper, half the onion, and half the garlic. Blend until smooth and set aside.
- Load the slow cooker Place the chicken thighs in the slow cooker. Pour the salsa verde mixture over the chicken. Add the remaining onion quarters, garlic, cumin, oregano, salt, pepper, and chicken broth.
- Cook the pozole Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
- Finish the pozole Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker; add the drained hominy and stir well. Cook uncovered on low for an additional 30 minutes to heat through.
- Season and serve Stir in lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve hot with optional garnishes and warm tortillas or tostadas.
Helpful Tips
- Adjust the amount of jalapeño and poblano peppers to match your heat preference.
- Ensure chicken reaches an internal temperature of 165°F (74°C) before shredding for food safety.
- Hominy can be substituted with canned or frozen corn if preferred, though traditional pozole uses hominy.
- Use gloves when handling peppers if sensitive to capsaicin to avoid skin irritation.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop or in the microwave until the stew reaches 165°F (74°C) internal temperature.
Pozole verde can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs tend to stay more moist and tender during slow cooking.
What is hominy?
Hominy is dried corn kernels treated with an alkali solution, giving them a chewy texture and distinctive flavor, common in pozole.
Can I make this recipe spicy?
Absolutely, leave seeds in the jalapeño and poblanos or add more chili peppers to increase the heat level.
Leave a Reply