Authentic Crockpot Chicken Pozole Verde
A comforting and flavorful Mexican stew made with tender chicken, hominy, and vibrant green tomatillo sauce, slow-cooked to perfection in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs bone-in, skinless chicken thighs
- 1 (29 oz) can white hominy, drained and rinsed
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded (optional)
- 1 medium white onion, quartered
- 4 garlic cloves
- 1 cup fresh cilantro leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- Salt and pepper to taste
- Lime wedges, diced radishes, shredded cabbage, and chopped onion for garnish (optional)
Instructions
- Place tomatillos, poblano peppers, jalapeño, half of the onion, and garlic cloves in a blender with 2 cups of chicken broth; blend until smooth.
- In the crockpot, add the chicken thighs, hominy, blended tomatillo mixture, remaining chicken broth, oregano, cumin, and salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Remove chicken from the crockpot; shred the meat using two forks and discard bones.
- Return shredded chicken to the crockpot and stir in fresh cilantro and the remaining quartered onion.
- Simmer for an additional 15 minutes to blend flavors.
- Ladle pozole into bowls and serve with lime wedges, diced radishes, shredded cabbage, and chopped onion as garnishes.
Notes
For extra depth of flavor, toast the cumin and oregano lightly before adding to the crockpot. Serve with warm corn tortillas for a complete meal.