A quick and easy slow cooker recipe for the Pozole Verde. Made with tomatillos, shredded chicken, and hominy, this slow cooker pozole verde is the perfect dinner to make on a busy day.
Slow cooker pozole verde is one of my favorite easy weeknight dinners. Made with tomatillos, shredded chicken, and hominy, this slow cooker pozole verde comes together quickly and is even tastier the next day for lunch.
A hearty Mexican soup, pozole (which translates to “hominy”) is a traditional soup that can be made with chicken or pork. Variations include pozole rojo (red pozole from chiles) or pozole verde (green pozole made from tomatillos).
I love my mami’s original pozole rojo recipe, but on days that I need that extra dose of comfort or if I’m simply missing my family, I make this easy pozole verde con pollo.
I love tweaking my mami’s recipes into easier weeknight recipes that can be made in the slow cooker.
Traditional pozole verde is made from a base of salsa verde made from tomatillos, chiles, onions, cilantro and spices that are either roasted on a comal or oven roasted in the oven.
I’m skipping this step entirely and blending the sauce in my blender. I omitted the chiles in this recipe, pero feel free to add a jalapeno or serrano if you prefer it a bit spicier.
Don’t think because we blended instead of roasted, we are skimping on flavor. Cooking the Blended sauce with chicken broth and the chicken breasts low in slow in the slow cooker produces a flavorful verde broth.
INGREDIENTS NEEDED TO MAKE SLOW COOKER POZOLE VERDE
28 ounce can of tomatillos
Onion
cilantro
garlic
ground cumin
oregano
chicken broth
salt & pepper
4 boneless, skinless chicken breasts
2 cans (15.5 ounces each) hominy, drained and rinsed
TIPS FOR MAKING THIS RECIPE
For the tomatillos: drain tomatillos before adding to blender. Look for canned tomatillos near canned vegetables.
Feel free to use the broth you have on-hand: chicken or vegetable broth
Place the tomatillos, onion, cilantro, garlic, cumin, oregano, 1 cup of the chicken broth, salt, and pepper in a blender. Blend until sauce is smooth.
Blend in batches to accommodate your blender size.
Pour the blended sauce into slow cooker along with the remaining chicken broth and chicken breasts.
Cover, cook at low temperature for 4 hours.
Remove chicken breasts, shred with fork, and return to slow cooker, stir in hominy.
Cover and cook on low for an additional 30 minutes.
Serve garnished with desired garnishes, such as avocado, cilantro, radish, red cabbage, and lime.
WHY THIS RECIPE IS SPECIAL TO ME:
Growing up my mami would start a big pot of pozole in the morning. The pozole simmered away all day on the stove, filling our home with the warmest most comforting aromas.
After we finished our homework, she would set the table. She set out small bowls brimming with various garnishes to add to our pozole. Radishes, cilantro, pico de gallo, avocado or queso fresco, and plenty of tostadas.
My papi would ladle bowl after bowl of rich pozole, making sure we all had plenty of hominy (our favorite) in our bowls. Our bellies welcomed spoon after spoon of this comforting soup. The warmth of the kitchen, being surrounded by familia makes this soup dear to my heart.
I love my mom’s original pozole rojo recipe, but on days that I need that extra dose of comfort or if I’m simply missing my family, I make this easy pozole verde con pollo.
- 1 (28 ounces) can of tomatillos, drained
- 1 medium onion chopped
- 1 cup cilantro leaves rinsed
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 cans 14 ounces each chicken broth, divided
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 boneless skinless chicken breasts
- 2 cans (15.5 ounces each) hominy, drained and rinsed
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Place the tomatillos, onion, cilantro, garlic, cumin, oregano, 1 cup of the chicken broth, salt, and pepper in a blender. Blend until sauce is smooth.
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Pour the blended sauce into slow cooker along with the remaining chicken broth and chicken breasts.
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Cover, cook at low temperature for 4 hours. Remove chicken breasts, shred with fork, and return to slow cooker, stir in hominy. Cover and cook on low for an additional 30 minutes.
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Serve garnished with desired garnishes, such as avocado, cilantro, radish, red cabbage, and lime.
Serves 8
1 (28 ounce
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