Slow Cooker Pozole Verde with Chicken
/Pozole Verde with Chicken is one of those bowls that just hits the spot every single time. It’s warm, bright, a little tangy, and packed with tender chicken, hominy, and all those gorgeous green chiles and tomatillos. The broth gets this amazing depth without feeling heavy, and the toppings situation is half the fun.
INGREDIENTS
Boneless Skinless Chicken Thighs: Tender, juicy, and hard to overcook — they soak up all the verde flavors and stay incredibly flavorful.
Chicken Stock (4 cups): The savory backbone of the soup, giving the broth richness and depth right from the start.
White Hominy (25 oz., drained): The heart of pozole. Chewy, puffy kernels that add texture, body, and that classic comforting bite.
Fresh Green Chiles (2, diced): Bring bright heat and freshness, giving the verde broth its lively kick.
Poblano Pepper (diced): Earthy and slightly smoky, it rounds out the green chile flavor without overpowering the soup.
Yellow Onion (½ large, diced): Adds sweetness and aromatic depth as it softens into the broth.
Minced Garlic (1½ tbsp): A bold, savory base note that ties all the aromatics together.
Ground Cumin (2 tsp): Warm and earthy, it gives the pozole its signature depth and Mexican‑inspired flavor.
Dried Oregano (1 tsp): Adds herbal brightness and a subtle floral note that lifts the broth.
Salt & Pepper: Simple essentials that sharpen every flavor in the pot.
Tomatillo (1 medium, diced): Tart, bright, and slightly citrusy — the key to that vibrant verde tang.
Fresh Cilantro (¼ cup, chopped): Adds a fresh, herbal pop that wakes up the whole bowl.
Fresh Lime Juice (1 tbsp): A final squeeze of acidity that brightens the broth and balances the richness.
STEP ONE: ADD INGREDIENTS TO THE POT AND SLOW COOK
Add the following prepared ingredients to the slow cooker pot: chicken, broth, hominy (drained), onion (diced), chiles (diced), pepper (diced), onion (diced), garlic (minced), cumin and oregano. Mix together and cook on low for 6-8 hours.
STEP TWO: SHRED CHICKEN, ADD SALSA AND LIME JUICE
After 5 hours of cooking, remove the chicken and shred it using two forks. Put it back in the Pozole along with the 1/2 cup salsa verde and the juice of 1/2 lime. Salt and pepper, to taste and continue cooking on Low for another 60 minutes.
STEP THREE: PREPARE TOPPINGS
Set out a variety of toppings and let your guests choose what they want to pile onto their Pozole Verde. We served lime slices, thinly sliced radish, shredded cabbage, avocado slices, and crumbled cojita cheese.
STEP FOUR: SERVE AND EAT!
When I serve a dish like this at a dinner party, I set it up buffet‑style. Guests grab a bowl, ladle in their soup, and then move on to choose their favorite toppings. It always adds a fun, relaxed vibe to the meal.