Crockpot Mexican Chicken Pozole Verde a comforting and flavorful Mexican stew made with tender shredded chicken, hominy, and a vibrant green chile broth, slow-cooked to perfection. This dish is rich in authentic flavors and topped with fresh garnishes for the perfect balance of warmth and freshness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken breasts or thighs
6 cups chicken broth
1 (25 oz) can white hominy, drained and rinsed
1 medium onion, chopped
4 cloves garlic, minced
1 ½ cups tomatillos, husked and chopped
2 poblano peppers, chopped
1 jalapeño, deseeded and chopped (optional for spice)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ cup fresh cilantro, chopped
Juice of 1 lime
For Garnish (optional):
Shredded cabbage
Sliced radishes
Diced avocado
Fresh cilantro
Lime wedges
Tortilla chips
Directions
Add chicken, broth, hominy, onion, garlic, tomatillos, poblano peppers, jalapeño, cumin, oregano, salt, and black pepper to a slow cooker.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
Stir in chopped cilantro and lime juice. Let it cook for an additional 10-15 minutes to blend flavors.
Serve hot with desired garnishes like cabbage, radishes, avocado, lime wedges, and tortilla chips.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 6 hours
Total Time: 6 hours 15 minutes
Calories per serving: 320 kcal
Variations
Protein Swap: I sometimes use bone-in chicken thighs for extra richness and remove the bones before shredding.
Vegetarian Option: I replace the chicken with extra hominy, black beans, or even jackfruit for a plant-based version.
Spicier Kick: Adding an extra jalapeño or a few dashes of hot sauce brings more heat.
Roasted Flavor: Roasting the tomatillos, poblano peppers, and jalapeño before blending adds a deeper smoky flavor.
Thicker Broth: Blending a portion of the broth and vegetables before adding it back in makes the pozole richer.
Storage/Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Pozole freezes well for up to 3 months. I let it cool completely before transferring it to freezer-safe containers.
Reheating: I reheat it on the stovetop over medium heat until warm, adding a little broth if needed to loosen it up. The microwave also works for quick reheating in 1-2 minute intervals.
FAQs
How do I make this pozole verde thicker?
Blending a portion of the broth with the tomatillos and peppers before adding it back will create a thicker consistency.
Can I use canned tomatillos instead of fresh ones?
Yes, but fresh tomatillos provide a brighter, tangier flavor. If using canned, drain them before adding to the crockpot.
What can I substitute for hominy?
If I don’t have hominy, I use canned white beans or chickpeas for a similar texture.
Is this dish spicy?
It has mild heat, but I can make it spicier by adding more jalapeños or a pinch of cayenne pepper.
Can I make this on the stovetop instead?
Yes! I simmer everything in a large pot over medium-low heat for about 1.5 hours, shredding the chicken once it’s tender.
Conclusion
Crockpot Mexican Chicken Pozole Verde is a deliciously easy way to enjoy a traditional Mexican dish with minimal effort. The slow-cooked flavors make every bite comforting and satisfying, while the fresh toppings add the perfect finishing touch. Whether I’m making it for a cozy dinner or meal-prepping for the week, this pozole always hits the spot.
Recipe:
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Crockpot Mexican Chicken Pozole Verde
Crockpot Mexican Chicken Pozole Verde is a comforting and flavorful stew featuring tender shredded chicken, hominy, and a vibrant green chile broth. This easy slow-cooker recipe delivers authentic Mexican flavors with minimal effort. Topped with fresh garnishes like cabbage, radishes, and avocado, it’s the perfect balance of warmth and freshness.
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
6 cups chicken broth
1 (25 oz) can white hominy, drained and rinsed
1 medium onion, chopped
4 cloves garlic, minced
1 ½ cups tomatillos, husked and chopped
2 poblano peppers, chopped
1 jalapeño, deseeded and chopped (optional for spice)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ cup fresh cilantro, chopped
Juice of 1 lime
For Garnish (optional):
Shredded cabbage
Sliced radishes
Diced avocado
Fresh cilantro
Lime wedges
Tortilla chips
Instructions
- Add chicken, broth, hominy, onion, garlic, tomatillos, poblano peppers, jalapeño, cumin, oregano, salt, and black pepper to a slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in chopped cilantro and lime juice. Let it cook for an additional 10-15 minutes to blend flavors.
- Serve hot with desired garnishes like cabbage, radishes, avocado, lime wedges, and tortilla chips.
Notes
For a thicker broth: Blend a portion of the broth and vegetables before adding it back.
For a smokier flavor: Roast the tomatillos, poblano peppers, and jalapeño before adding them to the slow cooker.
Spice level adjustment: Add an extra jalapeño or a dash of hot sauce for more heat.
Vegetarian option: Swap chicken for extra hominy, black beans, or jackfruit.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup/Stew
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
