Description
Hearty Mexican chicken pozole verde simmers with tangy tomatillos and green chiles, creating a soul-warming soup that whisks diners straight to authentic Mexican kitchens. Comforting cilantro-infused broth and tender shredded chicken invite spice lovers to savor each deeply satisfying spoonful.
Ingredients
Scale
- 1.5 lbs (680 g) chicken thighs or chicken breasts, boneless, skinless
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) green salsa (salsa verde)
- 1 15 oz (425 g) can white hominy, drained and rinsed
- 1 7 oz (198 g) can diced green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp ground coriander
- 0.5 tsp salt
- 0.5 tsp black pepper
Garnish:
- Sliced radishes
- Shredded cabbage or lettuce
- Fresh cilantro
- Diced avocado
- Lime wedges
- Tortilla chips
Instructions
- Assemble Ingredients: Combine chicken, hominy, chicken broth, salsa verde, green chilies, onion, garlic, cumin, oregano, coriander, salt, and pepper in the crockpot. Thoroughly mix all components to ensure even distribution of seasonings and flavors.
- Slow Cooking Process: Secure the crockpot lid and set the temperature to low for 6-7 hours or high for 3-4 hours. Allow the ingredients to meld together, creating a rich and aromatic stew where the chicken becomes incredibly tender and infused with Mexican-inspired spices.
- Finalize and Enhance: Extract the chicken and meticulously shred it using two forks, then reintegrate into the pozole. Splash in fresh lime juice to brighten the flavors and perform a final seasoning adjustment if necessary.
- Garnish and Present: Artfully ladle the steaming pozole into serving bowls. Elegantly top with crisp radish slices, delicate shredded cabbage, vibrant fresh cilantro, creamy avocado chunks, and an additional lime wedge. Accompany with crunchy tortilla chips for textural contrast and authentic Mexican flair.
Notes
- Use boneless, skinless chicken breasts or thighs for even cooking and easier shredding. Let chicken rest in the slow cooker liquid after shredding to absorb more flavor and maintain moisture.
- Adjust salsa verde and green chilies to control heat intensity. For milder versions, use mild salsa or reduce chili quantity. Add extra jalapeños for spice lovers.
- Toast cumin and oregano in a dry skillet before adding to concentrate their aromatic qualities. Consider adding a splash of chicken stock or white wine for richer flavor complexity.
- Make gluten-free by using certified gluten-free broth and checking salsa verde ingredients. Transform to vegetarian by substituting chicken with jackfruit or extra firm tofu, and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg