Authentic Crockpot Chicken Pozole Verde
Experience the rich, tangy flavors of traditional Mexican pozole verde made effortlessly in a crockpot with tender chicken and fresh tomatillos.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs bone-in chicken thighs
- 1 lb tomatillos, husked and rinsed
- 1 medium white onion, quartered
- 4 cloves garlic
- 2-3 jalapeños, stemmed and seeded
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans hominy, drained and rinsed
- 1 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp olive oil
- Lime wedges, for serving
- Shredded cabbage, for garnish
- Diced radishes, for garnish
- Avocado slices, for garnish
- Chopped white onion, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Lightly brown the chicken thighs on both sides, about 3 minutes per side, then transfer to the crockpot.
- In the same skillet, add tomatillos, onion, garlic, and jalapeños. Cook for 5-7 minutes until softened and slightly charred.
- Transfer the tomatillo mixture to a blender with cilantro, cumin, oregano, salt, and pepper; blend until smooth.
- Pour the blended sauce over the chicken in the crockpot.
- Add chicken broth and hominy; stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shreds easily.
- Remove chicken, shred it, and return to the crockpot; stir well.
- Adjust seasoning with salt and pepper if needed.
- Serve hot in bowls, garnished with cabbage, radishes, avocado, diced onion, and a squeeze of lime.
Notes
For extra depth, add a sprinkle of queso fresco or a drizzle of chili oil before serving.