Slow-Cooker Chicken Pozole

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 Pozole Chicken in a Slow Cooker


The epitome of hearty is this traditional Mexican soup. The festive meal, known as posole in New Mexico, originates in pre-Columbian Mesoamerica and is currently enjoyed across Mexico.

Pozole comes in three primary varieties: Blanco (white), verde (green), and Rojo (red), which coincidentally match the colors of the Mexican flag. Hominy and some form of stewed meat are nearly always included, though each requires different ingredients.

Avocado, sliced radishes, cabbage or lettuce, minced onion, and lots of lime wedges for squeezing are frequently added to pozole as toppings.

Without a doubt, the dish made in the slow cooker is not an authentic rendition, but it is quick, simple, tasty, and complete. Feel free to substitute your preferred protein, which would be either pig, beef, or turkey, and mix and match your preferred toppings. Just be careful to modify the amount of time you cook.

Check out our Best-Ever Pozole if you're searching for something more traditional. The red type adds a nuanced smokiness to the finished meal through the use of a puree made from a number of different chilis. If you have the time, you can even utilize Makinze's chili puree recipe and include it in this dish!

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INGREDIENTS
  • Low-sodium chicken broth, 4 cups
  • 3 chicken breasts, boneless and skinless
  • 2 chopped poblano peppers
  • 1 chopped white onion
  • 2 minced garlic cloves
  • 1 teaspoon cumin
  • 1-tablespoon oregano
  • Chili powder, 2 teaspoons
  • Kosher salt, 2 teaspoons
  • black pepper freshly ground
  • 2 (15-oz) cans of washed and drained hominy
  • Radishes, thinly cut, as a garnish
  • Green cabbage slices for garnish
  • For garnish: fresh cilantro
DIRECTIONS

In the slow cooker, add all the ingredients minus the hominy and garnishes. Cook the chicken on low for 6 to 8 hours, or until it is cooked all the way through.

Chicken should be removed from the slow cooker and fork-shredded. Cook for a further 30 minutes in the slow cooker with the hominy.

Pour soup into bowls, top with radish, cabbage, and cilantro, and serve.

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