Slow Cooker Verde Chicken Pozole
Our Slow Cooker Verde Chicken Pozole is a warm, comforting Mexican soup filled with shredded chicken (or pork), hominy, fire-roasted tomatoes, carrots, onion, and garlic in a rich, bold, green chile broth topped with crunchy radishes, cilantro, limes, avocado, and crumbled cotija cheese.
Servings: 6
Ingredients
- 1 (10 oz.) can Fire-roasted or Mexican-style diced tomatoes
- 1 (20 oz.) can mild green enchilada sauce
- 2 lg. carrots peeled & sliced
- 1 med. onion chopped
- 3 cloves garlic pressed
- 2 tsp. cumin
- 5 bone-in chicken thighs skin removed
- 1 (25 oz.) can Mexican-style hominy rinsed and drained
- Chopped cilantro for garnish
- Lime wedges for garnish
- Thinly sliced radishes for garnish
- Crumbled cotija cheese for sprinkling
Instructions
- Combine tomatoes with liquid, enchilada sauce, carrots, onion, garlic, and cumin in a slow cooker. Add chicken; stir to combine.
- Cover and cook on HIGH for 3 to 3-1/2 hours or LOW for 6 to 6-1/2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.
- Remove chicken from the slow cooker and shred with two forks; discard bones. Return shredded chicken to the slow cooker along with the hominy and cook for another 30 minutes.
- Remove chicken from the slow cooker and shred with two forks; discard bones. Return shredded chicken to the slow cooker along with the hominy and cook for another 30 minutes.
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