Crockpot Mexican Chicken Pozole Verde

The cozy aroma of simmering spices fills the air as you imagine diving into a steaming bowl of Crockpot Mexican Chicken Pozole Verde. This dish is a delightful blend of tender chicken, zesty green chilies, and hominy that dances on your taste buds with every spoonful. Picture this: it’s a chilly evening, your friends are over for game night, and you unveil this vibrant concoction that instantly warms hearts and bellies alike.

Each bite of this pozole verde offers an explosion of flavor that’s both comforting and invigorating. From its rich textures to the bright garnishes that crown each serving, this dish is not just food; it’s an experience worth sharing with loved ones during those special gatherings or even a quiet night in.

I remember the first time I made this pozole verde—it was a hit! My friends kept asking for seconds while I stood there pretending I didn’t just triple-dip my tortilla chip.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts for tenderness; you can adjust based on your crowd size.
• Canned Green Chiles: Opt for mild or hot depending on your heat tolerance; they add that spicy kick!
• Hominy: This unique ingredient gives pozole its signature texture; try to find good quality canned options.
• Chicken Broth: Choose low-sodium broth to control saltiness; it forms the base of your flavor profile.
• Lime Juice: Freshly squeezed lime juice brightens up the soup; don’t skimp on it for that zing!
• Fresh Cilantro: Adds freshness and color at the end; chop finely before garnishing.
• Avocado: Creamy avocado slices on top provide richness and balance to the flavors.
• Onion & Garlic: Essential aromatics that enhance all other flavors; sauté them lightly for extra depth.
• Spices (Cumin & Oregano): These warm spices bring earthy notes that round out the dish beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

The Prep Work Begins: Start by prepping your ingredients—chop onions and garlic finely so they can release their aromatic goodness when cooked. Rinse your hominy under cold water to get rid of any starchy residue.

Sauté Aromatics: In a skillet over medium heat, add olive oil and sauté onions until they turn translucent and fragrant. Toss in minced garlic and cook until golden brown—your kitchen will smell divine!

Add Ingredients to Crockpot: Layer your sautéed onion-garlic mixture at the bottom of the crockpot. Top it off with chicken breasts, canned green chiles, hominy, broth, cumin, oregano, salt, and pepper.

Set It and Forget It: Cover the crockpot with its lid and set it on low for about 6-8 hours or high for 4 hours. You’ll know it’s done when the chicken pulls apart easily with a fork.

The Finishing Touches : Once cooked through, remove chicken breasts from the pot and shred them using two forks—try not to eat too much! Return shredded chicken back into the soup along with lime juice for brightness.

Garnishing Time: Serve hot in bowls topped with fresh cilantro, avocado slices, diced onion, radish if you like crunchiness—and don’t forget extra lime wedges!

Now sit back and bask in compliments as everyone dives into your delicious homemade Crockpot Mexican Chicken Pozole Verde!

Perfecting the Cooking Process

Start by searing the chicken for extra flavor, then layer in the remaining ingredients before letting the crockpot work its magic.

Add Your Touch

Feel free to customize with different proteins like pork or tofu, or add toppings like avocado and crispy tortillas for added crunch.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat on the stove or microwave until heated through.

Sometimes I serve this dish at family gatherings, and watching everyone devour it is pure joy—it’s a surefire crowd-pleaser every time!

FAQ

What can I substitute for chicken in this pozole recipe?

Try using shredded pork or even chickpeas for a vegetarian option.

How long should I cook pozole in a crockpot?

Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.

Can I freeze leftovers of Crockpot Mexican Chicken Pozole Verde?

Yes, this dish freezes well; just ensure it’s cooled completely before storing in airtight containers.

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Crockpot Mexican Chicken Pozole Verde

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• Author: Emma
• Total Time: 6 hours 15 minutes
• Yield: Serves 6

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Description

Crockpot Mexican Chicken Pozole Verde is a flavorful, hearty dish featuring tender chicken, zesty green chiles, and hominy, perfect for gatherings or cozy nights in.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 can (4 oz) mild or hot canned green chiles
• 2 cups hominy, drained and rinsed
• 4 cups low-sodium chicken broth
• Juice of 2 limes
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. Sauté onion in olive oil over medium heat until translucent; add minced garlic and cook until golden.
2. Layer sautéed onion and garlic in the crockpot. Add chicken breasts, green chiles, hominy, broth, spices, salt, and pepper.
3. Cover and cook on low for 6-8 hours or high for 4 hours until chicken shreds easily.
4. Shred chicken with two forks and stir back into the soup with lime juice.
5. Serve hot garnished with cilantro, avocado slices, diced onion, radish (optional), and lime wedges.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 310
• Sugar: 2g
• Sodium: 680mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 80mg