Pozole, a traditional Mexican stew, is a hearty and flavorful dish perfect for a chilly evening or a festive gathering. This slow cooker chicken pozole verde recipe offers a simplified approach to this classic, allowing you to enjoy the rich, savory flavors without hours of hands-on cooking. The vibrant green broth, infused with tomatillos and chiles, creates a truly unforgettable culinary experience.
What is Pozole Verde?
Pozole verde distinguishes itself from other pozole variations through its signature green broth. Unlike the red pozole made with guajillo chiles or the white pozole featuring hominy and minimal spices, pozole verde relies on tomatillos, serrano peppers, and sometimes poblano peppers for its vibrant color and characteristic heat. This results in a brighter, slightly tangier flavor profile, balanced by the earthy sweetness of the hominy.
Slow Cooker Chicken Pozole Verde Recipe: A Step-by-Step Guide
This recipe makes approximately 6-8 servings.
Ingredients:
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 lb tomatillos, husked and rinsed
- 4 serrano peppers, stemmed (adjust to your spice preference)
- 2 cloves garlic
- 1 medium white onion, quartered
- 4 cups chicken broth
- 2 cups water
- 1 (30 oz) can hominy, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional toppings: shredded lettuce, diced radishes, avocado, crushed tortilla chips
Instructions:
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Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the quartered onion and sauté until softened, about 5 minutes. Add the garlic and serrano peppers, and cook for another minute until fragrant. Be cautious when handling serrano peppers – wear gloves if desired.
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Blend the Green Base: Transfer the sautéed mixture, tomatillos, and chicken broth to a blender. Blend until completely smooth.
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Slow Cook the Chicken: Place the chicken breasts in your slow cooker. Pour the blended tomatillo mixture over the chicken. Add water, cumin, oregano, salt, and pepper.
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Cook on Low: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks.
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Add Hominy: Stir the drained and rinsed hominy into the slow cooker. Return the shredded chicken to the pot. Simmer for another 15-20 minutes to allow the flavors to meld.
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Serve: Ladle the pozole into bowls. Garnish with fresh cilantro, lime wedges, and your favorite toppings.
Frequently Asked Questions (FAQs)
Can I use bone-in chicken?
Yes, you can absolutely use bone-in chicken for a richer, more flavorful broth. Just add about 30 minutes to your cooking time.
How can I make this pozole spicier?
Add more serrano peppers, or include a few chopped jalapeños for extra heat. You can also add a pinch of cayenne pepper to the broth.
Can I make this pozole in an Instant Pot?
Yes! Sauté the aromatics as directed. Then, add the blended tomatillo mixture, chicken, water, hominy, and spices to the Instant Pot. Pressure cook on high for 20 minutes, followed by a 10-minute natural pressure release. Shred the chicken and serve.
What kind of hominy should I use?
You can use either canned or dried hominy. If using dried hominy, you will need to soak it overnight and then cook it separately before adding it to the slow cooker.
Can I freeze leftover pozole?
Yes, leftover pozole freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
Enjoy Your Slow Cooker Chicken Pozole Verde!
This slow cooker pozole verde recipe is a delicious and convenient way to enjoy the rich flavors of this traditional Mexican dish. The slow cooking process allows the flavors to deeply penetrate the chicken and hominy, creating a truly satisfying and comforting meal. Experiment with different toppings and spice levels to personalize your pozole experience!
