Slow Cooker Chicken Pozole
Elevate your dinner game with this Slow Cooker Chicken Pozole—a comforting, slow-cooked Mexican stew that's bursting with bold flavors and hearty textures. Tender, juicy chicken thighs are simmered to perfection in a rich, smoky broth made with dried guajillo and ancho chiles, garlic, and aromatic spices. The addition of hominy brings a delightful chewiness, while a garnish of crisp radishes, fresh cilantro, and shredded cabbage adds vibrant freshness and crunch. Perfect for busy days, this easy, set-it-and-forget-it recipe fills your home with irresistible aromas as it cooks, delivering a soul-warming meal ready to be served with a squeeze of lime for a zesty finishing touch. Ideal for feeding a crowd or savoring leftovers, this dish is a must-try for fans of authentic and effortless Mexican cuisine.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 6 cups Chicken broth
- 2 cans Hominy, drained and rinsed
- 4 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 4 pieces Garlic cloves, minced
- 1 medium White onion, chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Vegetable oil
- 5 pieces Radishes, thinly sliced (for garnish)
- 0.25 cup Cilantro, chopped (for garnish)
- 2 pieces Lime wedges (for serving)
- 2 cups Shredded cabbage (for garnish)
Instructions
Prepare the dried chiles by removing stems and seeds. Heat a skillet over medium heat and toast the chiles for about 1-2 minutes until fragrant. Be careful not to burn them.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
In a blender, combine the soaked chiles, minced garlic, chopped onion, ground cumin, and 1 cup of chicken broth. Blend until smooth to form a chile paste. Strain the mixture through a fine mesh strainer to remove solids, if desired.
Heat the vegetable oil in a skillet over medium heat. Add the chile paste and cook for 5-7 minutes, stirring occasionally, until the paste thickens slightly and deepens in color.
In a slow cooker, add the chicken thighs, remaining chicken broth, drained hominy, chile paste, oregano, salt, and black pepper. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Taste and adjust seasoning, adding more salt or pepper as needed.
Serve the pozole hot in bowls, topped with sliced radishes, chopped cilantro, shredded cabbage, and a squeeze of lime juice. Enjoy!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6602 mg | 287% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 15.5 g | ||
| Protein | 270.6 g | 541% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 506 mg | 39% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5735 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
