Name: Slow Cooker Chicken Pozole Verde - 7-Hour Comfort in 1 Pot
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken thighs; 4 cups chicken broth; 2 (15 oz) cans hominy, drained and rinsed; 1 lb tomatillos, husked and washed; 2 poblano peppers, seeded and chopped; 1 jalapeño, seeded (optional for heat); 1 large onion, chopped; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges (for serving); 1 avocado, sliced (for serving); Radishes, thinly sliced (for serving); Tortilla chips or warm corn tortillas (for serving)

Description

A flavorful and comforting Mexican stew made with chicken, hominy, and a green chili sauce, cooked slowly for deep flavors.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
4 cups chicken broth
2 (15 oz) cans hominy, drained and rinsed
1 lb tomatillos, husked and washed
2 poblano peppers, seeded and chopped
1 jalapeño, seeded (optional for heat)
1 large onion, chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges (for serving)
1 avocado, sliced (for serving)
Radishes, thinly sliced (for serving)
Tortilla chips or warm corn tortillas (for serving)

Instructions

Place chicken thighs, chicken broth, and hominy in the slow cooker.
In a blender, combine tomatillos, poblano peppers, jalapeño, onion, garlic, cumin, oregano, salt, and black pepper. Blend until smooth.
Pour the green sauce over the chicken and hominy in the slow cooker. Stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
Stir in chopped cilantro. Adjust seasoning if needed.
Serve hot with lime wedges, avocado slices, radishes, and tortilla chips or warm corn tortillas.

Notes

For extra heat, leave the seeds in the jalapeño or add a second one.
If you prefer a thicker stew, remove 1 cup of broth before serving and blend it with 2 tbsp masa harina, then return to the pot.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 5g
Sodium: 800mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 28g
Cholesterol: 80mg

Keywords: slow cooker chicken pozole verde, Mexican stew, green pozole, easy slow cooker recipe