Slow-Cooker Chicken Pozole
This classic Mexican soup embodies the true essence of heartiness. With roots dating back to pre-Columbian Mesoamerica, this celebratory dish has gained popularity throughout Mexico and even in New Mexico, where it is known as posole.Pozole comes in three main types: white (blanco), green (verde), and red (rojo) – reminiscent of the colors on the Mexican flag! Each version requires specific ingredients, but hominy and some form of stewed meat are almost always essential. For garnishing, pozole is traditionally topped with cabbage or lettuce, chopped onions, sliced radishes, avocado, and abundant lime wedges for a zesty touch.While this slow cooker adaptation may not be entirely authentic, it makes up for it with its quick preparation, ease of cooking, rich flavors, and satisfying nature. Feel free to mix and match your preferred toppings and substitute your favorite protein – whether it's pork, beef, or turkey, they would all taste fantastic. Just remember to adjust the cook time accordingly.
Ingredients
- 4 c. low-sodium chicken broth
- 3 boneless skinless chicken breasts
- 2 poblano peppers, chopped
- 1 white onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. cumin
- 1 tbsp. oregano
- 2 tsp. chili powder
- 2 tsp. kosher salt
- Freshly ground black pepper
- 2 (15-oz) cans hominy, drained and rinsed
- Thinly sliced radishes, for garnish
- Sliced green cabbage, for garnish
- Fresh cilantro, for garnish
Instructions
- Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
- Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
- Serve soup into bowls and garnish with radish, cabbage and cilantro.
Nutrition
Calories: 1914kcalCarbohydrates: 138gProtein: 223gFat: 38gSaturated Fat: 8gCholesterol: 596mgSodium: 6742mgPotassium: 4656mgFiber: 32gSugar: 25gCalcium: 401mgIron: 19mg
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