Slow Cooker Chicken Pozole

Pozole, a traditional Mexican soup, can be made in green, red or white renditions. My green version uses tomatillos for the base, along with cilantro, jalapeños and pumpkin seeds to deepen the color and of course add flavor. The one constant in any pozole is hominy, which you can find in the Hispanic foods section of your grocery store or in Latin markets. It is a type of corn that has been processed using nixtamalization, resulting in a pleasant toothsome chew. Make sure to buy canned, not dried hominy, which would otherwise require being soaked and cooked for hours before using.

Slow Cooker Chicken Pozole

Prep Time 30 minutes
Cook Time 5 hours
Pozole, a traditional Mexican soup, can be made in green, red or white renditions. My green version uses tomatillos for the base, along with cilantro, jalapeños and pumpkin seeds to deepen the color and of course add flavor. The one constant in any pozole is hominy, which you can find in the Hispanic foods section of your grocery store or in Latin markets. It is a type of corn that has been processed using nixtamalization, resulting in a pleasant toothsome chew. Make sure to buy canned, not dried hominy, which would otherwise require being soaked and cooked for hours before using.
5 from 1 vote
Course Main Course, Soup
Servings 6

Ingredients
 

  • 1 pound fresh tomatillos, papery husks removed
  • ½ cup cilantro, roughly chopped
  • 1 cup chopped white onion
  • 4 garlic cloves, crushed
  • 1 small jalapeno chili, stemmed, seeded and diced
  • ¼ cup hulled raw pumpkin seeds, lightly toasted
  • 2 tablespoons extra virgin olive oil
  • 2 cups chicken broth
  • 1 small cinnamon stick
  • 1 teaspoon cumin
  • 2 teaspoons kosher salt
  • 1 ½ pounds boneless skinless chicken breast
  • 14 or 15 ounce can hominy, rinsed and drained

Optional accompaniments:

  • Lime wedges
  • Pickled jalapenos
  • Sliced avocado
  • Chopped cilantro
  • Toasted pumpkin seeds

Instructions
 

  • Place the tomatillos on a foil lined baking dish and place under a broiler for 15-20 minutes, turning once, until slightly charred and softened. Let cool slightly.
  • Blend together the tomatillos, cilantro, onion, garlic, jalapeno and pumpkin seeds until pureed, working in batches if necessary. Be careful blending if the tomatillos are still hot, as the heat can cause the blender jar lid to pop off. Hold it firmly with a kitchen towel to protect splatters. If needed, you can add a little of the chicken broth to help the mixture puree, but typically the tomatillos have enough liquid to keep the blender moving.
  • Warm the oil in a medium saucepan over high heat and when it’s hot, add the tomatillo mixture. Be careful as it will splatter and bubble. Give it a few stirs, then place the lid slightly ajar and let it cook for 5 minutes.
  • Place the chicken breasts in the slow cooker along with the cinnamon stick. Pour a little of the chicken broth into the blender jar to get any remaining sauce out, and then pour it into the slow cooker along with the tomatillo sauce from the pot and the remaining chicken broth. Turn your slow cooker to low and set the timer for 4 hours.
  • After four hours, use two forks to shred the chicken. Add the hominy and let it cook for another hour and up to two.
  • Taste the soup for seasoning and add more salt if necessary. I find mine needs quite a bit more seasoning, however it all depends on the brand of chicken broth you use so adjust accordingly. Ladle into bowls and serve with optional accompaniments.
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Leslie
Leslie
7 months ago

Can’t wait to try this! Looks amazing!

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