Description
Hearty Mexican chicken pozole verde simmers with tender shredded chicken, zesty tomatillos, and green chiles, creating a soul-warming soup. Fragrant herbs and hominy invite warm comfort, drawing hungry diners to savor each spoonful of this classic Mexican comfort dish.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs or breasts
- 1 (15 ounces/425 grams) can white hominy, drained and rinsed
- 4 cups (946 milliliters) chicken broth
- 1 cup (237 milliliters) green salsa (salsa verde)
Seasonings and Aromatics:
- 1 (7 ounces/198 grams) can diced green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Finishing Ingredient:
- 1 tablespoon lime juice
Garnishes:
- Sliced radishes
- Shredded cabbage or lettuce
- Fresh cilantro
- Diced avocado
- Lime wedges
- Tortilla chips
Instructions
- Gather all selected ingredients and place them systematically into the crockpot, ensuring an even distribution of spices and aromatics throughout the mixture.
- Gently mix the contents using a sturdy spatula, coating the chicken and hominy with the vibrant salsa verde and fragrant seasonings.
- Secure the crockpot lid and set the temperature according to your time constraints – low setting for a gradual, tender cooking process or high setting for quicker preparation.
- Allow the pozole to simmer and develop deep, complex flavors, periodically checking the chicken’s tenderness and ensuring the liquid maintains a consistent level.
- Once the chicken reaches optimal tenderness, carefully extract the pieces from the broth and use two forks to deconstruct the meat into delicate, succulent shreds.
- Reintegrate the shredded chicken into the pozole, stirring gently to distribute the meat evenly and incorporate a splash of fresh lime juice for brightness.
- Taste the pozole and adjust seasonings, adding additional salt, pepper, or spices to enhance the overall flavor profile.
- Ladle the steaming pozole into deep serving bowls, creating a vibrant canvas for an array of fresh garnishes like crisp radish slices, verdant cilantro, creamy avocado chunks, and a sprinkle of shredded cabbage.
- Serve immediately with crisp tortilla chips on the side, inviting diners to customize their pozole experience with additional toppings and textures.
Notes
- Choose bone-in chicken thighs for richer, more tender meat that remains juicy during long slow-cooking process.
- Reduce sodium by selecting low-sodium chicken broth and mild salsa verde to control salt content.
- Use gluten-free tortilla chips for celiac or gluten-sensitive diners to make the recipe completely allergen-friendly.
- Swap chicken with jackfruit or firm tofu for vegetarian version, adjusting liquid and seasoning levels accordingly to maintain authentic flavor profile.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 190
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg