I've been wanting to make Pozole for quite some time now. I just find it hard to male/eat soup when it's hot out (I live in Southern California). But now that the weather is getting cooler, I just had to try my Slow Cooker Chicken Pozole.
If you are not familiar with the word Pozole, it means Hominy which is a Mexican Soup/Stew. The main ingredients typically include Hominy, Chicken or Pork, Chilies and spices like Ground Cumin.
I doubt that the classic way of making Pozole was in a slow cooker but I thought this would be a relatively easy way for me to get my "feet wet" with this traditional Mexican dish.
My schedule forced me to cook it on high for about 5 hours and let me tell you, the smell coming from my slow cooker was killing me! I just couldn't wait until it was done cooking so I could give it a try.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on-hand.
Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (prevents cross-contamination).
Wash all utensils and cutting board (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Chicken Pozole: Chicken Breasts, Mexican Hominy, Diced Tomatoes with Green Chilies, Green Chilies, Frozen Mixed Vegetables, Low Sodium Chicken Broth, Garlic Cloves, Ground Cumin, Salt, Ground Black Pepper and fresh lime.
🥣 How do I make this Slow Cooker Chicken Pozole
Place all of the ingredients except the lime in a slow cooker.
Cook until the vegetables are tender, 4 to 5 hours on high or 7 hours on low.
Serve with the lime wedges.
Slow Cooker Chicken Pozole
- Slow Cooker
- 1 lbs Chicken Breasts, Cut into 1-inch pieces
- 15 oz Mexican Hominy, Drained
- 15 oz Diced Tomatoes with Green Chilies
- 4 oz Green Chilies, drained
- 1 Cup Frozen Mixed Vegetables
- 1 Cup Low Sodium Chicken Broth
- 1 Garlic Clove, minced
- ½ teaspoon Ground Cumin
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 Fresh Lime, cut into 4 wedges
- Place all of the ingredients except the lime in a slow cooker.
- Cover and cook until the vegetables are tender, 4 to 5 hours on high or 7 hours on low.
- Serve with the lime wedges.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.