Print

Easy Slow Cooker Green Chicken Pozole (Pozole Verde de Pollo)

Close-up of a white bowl filled with vibrant green chicken pozole, topped with shredded chicken and fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting Pozole Verde de Pollo in your slow cooker for authentic Mexican flavor with minimal effort. This recipe uses tender shredded chicken and hominy in a vibrant green chile broth, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can crushed tomatillos, undrained
  • 1 (15 ounce) can white hominy, drained and rinsed
  • 1 cup chicken broth
  • 1 medium white onion, quartered
  • 4 cloves garlic
  • 1 cup fresh cilantro, packed
  • 2 poblano peppers, roasted, peeled, and seeded
  • 2 jalapeños, seeded (or leave seeds for more heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. In a blender, combine the crushed tomatillos, rinsed hominy, chicken broth, onion quarters, garlic cloves, cilantro, roasted poblano peppers, jalapeños, cumin, oregano, salt, and pepper. Blend until the mixture is mostly smooth.
  3. Pour the blended green sauce mixture over the chicken in the slow cooker.
  4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the broth.
  6. Stir in the olive oil. Taste the pozole and adjust salt or spices as needed.
  7. Serve hot with your choice of fresh toppings.

Notes

  • For an authentic touch, serve this hearty chicken stew with shredded cabbage, sliced radishes, avocado slices, lime wedges, and a drizzle of Mexican crema or Greek yogurt.
  • If you prefer Pozole Rojo Chicken, substitute the tomatillos and green chiles with 1 cup of prepared red enchilada sauce and 1 teaspoon of chili powder.
  • This chicken and hominy soup freezes well for easy meal prep.

Nutrition

Find it online: https://hearthbite.com/easy-slow-cooker-chicken-pozole/