This tasty Crockpot Mexican Chicken Pozole Verde soup lets the crockpot do all the work for you, and utilizes pantry staples and fresh herbs for all the flavor without the fuss.
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Easy, delicious dump-and-go Pozole!
When I set out to develop a crockpot version of classic Pozole, I wanted to use simple, accessible ingredients, without sacrificing flavor.
So, while some could call this a "cheaters" recipe for Pozole- I just call it easy and delicious.
This super easy take on classic the classic Mexican dish comes together almost 100% in the crockpot, save roasting the onions and garlic for maximum flavor, and shredding the chicken toward the end.
Substituting pantry staples to save time
Instead of roasting tomatillos, I use my favorite Whole Foods Roasted Salsa Verde, and add a small can of diced green chilis. Instead of a whole chicken, I used bone-in, skin-on chicken thighs (cheap, flavorful, and great for shredding). To make the cilantro blend seamlessly into the soup- I literally blended it- with the help of some chicken stock.
Add a rinsed can of hominy in the last hour of cooking and you've got yourself a healthy, comforting bowl of soup- right out of the crockpot! It tastes great on its own, or you can garnish your bowl with fresh lime, cilantro, avocado and jalapeño.
This Crockpot Chicken Pozole Verde is a great set-it-and-forget-it weeknight meal, and also reheats amazingly- making it a great candidate for meal prep/ weekday lunches!
Want to give this recipe a try?
If you make my Slow Cooker Mexican Chicken Pozole Verde, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Tamale Pie Al Pastor, Shrimp Gumbo with Chicken Andouille Sausage, Ham, Bean and Bacon Soup with Dumplings, or Bacon Wrapped Meatloaf with Creamy Baked Bean Gravy?!
Slow Cooker Mexican Chicken Pozole Verde
Equipment
- blender
- crockpot/slow cooker
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 25 oz can Mexican style hominy, drained and rinsed*
- 1 16 oz jar roasted salsa verde
- 1 4 oz can diced green chilis
- 2 teaspoon olive oil
- 1 onion, peeled and quartered
- 1 bulb garlic
- 1 bunch fresh cilantro
- 1 32 oz carton chicken stock
- 2 limes, juiced
- salt and pepper, to taste
Topping/Serving
- fresh cilantro leaves
- lime wedges
- sliced fresh jalapeños
Instructions
- Preheat your oven to 400 degrees. Peel and cut onion into quarters. Remove as much outer skin from tgarlic bulb as possible without disrupting its shape. Slice the top of the garlic bulb off to reveal the tops of the cloves inside. Toss onion in olive oil and brush top of cut garlic with olive oil to coat. Roast onions and garlic bulb on a foil-lined baking sheet for 30-40 minutes, or until onions are well browned/charred and garlic is a deep golden brown in color. 2. While your onions and garlic roast, blend 1 bunch of cilantro (stems and all) with 1 cup chicken stock in a blender until cilantro is very finely chopped and well incorporated into the liquid. 3. Add the chicken thighs, cilantro liquid from the blender, remaining chicken stock, salsa verde, and diced green chilis to the crockpot. 4. Once the onions and garlic are finished roasting, squeeze (once cooled enough to handle) the roasted garlic into the crockpot and add the roasted onions. Set crockppot/sow cooker to high and cook for 4 hours. 5. After 4 hours, using tongs, remove the chicken thighs to a cutting board and allow to cool enough to handle. Remove the skin and shred the meat with 2 forks, discarding any excess fat, skin and bones. 6. Return the shredded chicken to the crockpot and add the rinsed and drained hominy, the juice of 2 limes and salt and pepper to taste. Cook 1 hour more on high. 7. Serve the soup with sliced avocado, fresh cilantro leaves and lime. Skim the fat from the top, if desired.
*Substitutions/Notes:
I am a big fan of Juanita's Mexican-Style Hominy, but any canned variety will do.
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