Name: crockpot mexican chicken pozole verde
Prep time: PT-973983H25M
Cook time: PT-486992H42M30S
Total time: PT-486992H42M30S
Cuisine: Mexican
Ingredients: – 1 cup diced onion; – 1 poblano pepper; – 1 jalapeño pepper; – 3 cloves garlic; – 12 to 15 ounces canned diced green chiles; – 6 to 8 cups chicken stock; – 28 ounces white hominy; – 3 boneless chicken breasts or thighs; – 2 teaspoons ground cumin; – Kosher salt; – 1 zucchini; – 2 cups corn kernels; – 1 tablespoon oregano; – 2 cups chopped cilantro

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Why You’ll Love This crockpot mexican chicken pozole verde

Ease of preparation: This crockpot mexican chicken pozole verde recipe is incredibly simple, with minimal prep and slow cooking doing the work for you. Just combine the ingredients, set the crockpot, and let it simmer for hours while you go about your day. It’s ideal for busy home cooks who want a nourishing meal without constant supervision.
Health benefits: Packed with lean chicken, fiber-rich hominy, and vibrant green vegetables, this mexican chicken pozole verde supports balanced nutrition. The use of fresh herbs and spices helps boost vitamins A and C, antioxidants, and minerals, making it a wholesome, filling option that supports overall wellness.
Versatility: This mexican chicken pozole verde adapts easily for different diets. Vegan versions can swap chicken for tofu or jackfruit, and the recipe is naturally gluten-free. You can add low-calorie vegetables like zucchini or reduce sodium by choosing low-sodium broth, keeping the dish flavorful without compromising dietary needs.
Distinctive flavor: The unique blend of roasted green chilies, tomatillos, and fresh herbs creates a bright, tangy, and mildly spicy pozole verde that stands out from traditional stews. The slow cooker melds these flavors beautifully, making each spoonful satisfying and complex with authentic Mexican flair.

Essential Ingredients for crockpot mexican chicken pozole verde

1 cup diced onion – adds sweetness and aromatic depth
1 poblano pepper, cored and diced (or bell pepper substitute) – provides mild heat and smoky flavor
1 jalapeño pepper, thinly sliced or diced (seeds removed for less spice) – adds optional heat and pungency
3 cloves garlic, minced (or 6 cloves with skin for charring) – boosts savory richness
12 to 15 ounces canned diced green chiles – imparts authentic Mexican spice and texture
6 to 8 cups chicken stock or broth – forms the savory, comforting base
28 ounces (2 cans, 15 oz each) white hominy, drained and rinsed – provides hearty, chewy texture
3 boneless chicken breasts or thighs (1 to 1.5 lbs) – main lean protein for richness and bulk
2 teaspoons ground cumin – introduces earthy warmth
Kosher salt, to taste – balances and enhances flavors
Optional: 1 zucchini, chopped – adds fresh, mild sweetness and extra nutrition
Optional: 2 cups corn kernels (about 1 to 1.5 ears) – contributes natural sweetness and texture
Optional: 1 tablespoon oregano – offers herbaceous complexity
Optional: 2 cups chopped cilantro – brightens with fresh herbal notes

Special Dietary Options

Vegan: Substitute chicken with shredded jackfruit or firm tofu; use vegetable broth instead of chicken stock.
Gluten-free: All ingredients are naturally gluten-free, making this pozole verde suitable for gluten-sensitive diets.
Low-calorie: Choose chicken breast over thighs and reduce oil or heavy toppings; incorporate more low-calorie veggies like zucchini and spinach.

How to Prepare the Perfect crockpot mexican chicken pozole verde: Step-by-Step Guide

First Step: Prepare Fresh Ingredients

Begin by washing your vegetables. Dice 1 cup of onion, core and dice 1 poblano pepper (or substitute with bell pepper for milder flavor), and thinly slice 1 jalapeño pepper, removing seeds if you prefer less spice. Mince 3 cloves of garlic, or for deeper flavor, char 6 cloves with skins on before peeling. Husk and rinse tomatillos if using fresh. Having all ingredients prepped makes adding them to the slow cooker seamless.

Second Step: Char and Blend Vegetables (Optional but Recommended)

For a richer depth, char the onion, garlic (with skins on), tomatillos, poblano, and serrano chiles (if using) in a hot skillet until blackened. After cooling, peel the garlic skins, steam and peel peppers, discarding seeds. Blend these charred vegetables into a smooth puree that will provide the pozole verde its vivid green color and complex flavor base.

Third Step: Assemble Ingredients in Crockpot

Layer 3 boneless chicken breasts or thighs at the bottom of the slow cooker. Add 2 cans (28 oz) of rinsed white hominy, the chopped zucchini and corn if using, along with 12-15 ounces canned diced green chiles. Pour over 6 to 8 cups of chicken broth or stock to fully cover ingredients. Next, add the blended green puree, 2 teaspoons ground cumin, and a tablespoon of oregano if desired. Season generously with kosher salt to taste.

Fourth Step: Slow Cook to Perfection

Set your slow cooker at low heat and cook for 6 to 8 hours or on high for 4 to 6 hours. During this time, the chicken will become tender, and the flavors will meld beautifully. Resist lifting the lid to keep the heat steady unless necessary. This step allows the vibrant broth and hearty texture to develop.

Fifth Step: Shred Chicken and Finish the Soup

About 30 minutes before serving, shred the chicken inside the crockpot using two forks until it pulls apart easily. Stir in 2 cups of chopped fresh cilantro for brightness and extra herbal aroma. If the pozole verde appears too thick, add additional broth to reach your preferred consistency. Taste and adjust seasoning with salt, pepper, or extra cumin as needed.

Final Step: Garnish and Serve

Serve the crockpot mexican chicken pozole verde hot in bowls. Offer garnishes such as diced avocado, lime wedges, shredded cabbage, thinly sliced radishes, crumbled cotija or feta cheese, tortilla strips, toasted pumpkin seeds, and a sprinkle of black pepper. These toppings add delightful textures and fresh flavors that complement the stew perfectly. Enjoy your cozy, vibrant meal with loved ones.

Dietary Substitutions to Customize Your crockpot mexican chicken pozole verde

Protein and Main Component Alternatives

You can easily customize this crockpot mexican chicken pozole verde to suit your dietary needs by switching the main protein. For a vegan or vegetarian lifestyle, shredded jackfruit or firm tofu makes excellent meat substitutes, offering texture that absorbs the beautiful broth flavors. If you prefer leaner meats, substitute chicken thighs with chicken breast for less fat whilst maintaining the classic protein punch. Alternatively, adding cooked shrimp or steak stir fry on the side can introduce new flavors and textures to the meal, blending traditional pozole with a surf-and-turf twist.

Vegetable, Sauce, and Seasoning Modifications

The vegetable and seasoning components are flexible to accommodate personal tastes or seasonal produce. Swap jalapeños for milder poblano peppers to reduce heat, or add extra vegetables like zucchini, corn kernels, or spinach to increase fiber and diversity. To vary the flavor profile, incorporate smoked paprika or chipotle powder for smoky undertones. If tomatillos are difficult to find, green tomatoes are a workable substitute, though the flavor will be slightly different. Adding fresh herbs like oregano and cilantro amplifies freshness, but you may also experiment with parsley or epazote for unique twists.

Mastering crockpot mexican chicken pozole verde: Advanced Tips and Variations

Pro cooking techniques: Searing the chicken thighs or breasts before adding them to the crockpot adds a caramelized depth to the stew’s flavor. Charring the peppers and tomatillos separately enhances their smokiness and richness.
Flavor variations: Switch up the chilies by using serranos for sharper heat or poblano peppers for a mild experience. Add a splash of fresh lime juice just before serving to brighten the flavors. For extra texture, toss in sautéed corn or diced roasted vegetables.
Presentation tips: Serve the pozole verde in rustic bowls, topped with freshly chopped cilantro, thinly sliced radishes, diced avocado, and crunchy tortilla strips for contrast. Use colorful plates or wooden boards to create an enticing table setting.
Make-ahead options: The pozole verde tastes even better the next day as flavors continue to develop. Prepare in advance, store in airtight containers, and gently reheat over low heat. Perfect for meal prepping busy weeknights or gathering meals.

How to Store crockpot mexican chicken pozole verde: Best Practices

Storage Method	Guidelines
Refrigeration	Cool the pozole verde to room temperature, then store it in airtight containers. Keep refrigerated for up to 4 days to maintain freshness and prevent spoilage.
Freezing	Divide pozole verde into freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve flavor and texture.
Reheating	Warm the pozole verde gently over medium heat in a saucepan, stirring occasionally to ensure even warming without drying out. Avoid boiling vigorously to protect tender chicken and vegetables.
Meal Prep Considerations	Batch cooking this crockpot mexican chicken pozole verde provides convenience for multiple meals. Cool rapidly after cooking, store properly, and reheat as needed for quick and nourishing lunches or dinners.

“Preparing pozole verde ahead not only saves time but lets the flavors meld for a richer, more satisfying dish.”

FAQs: Frequently Asked Questions About crockpot mexican chicken pozole verde

What ingredients do I need to make crockpot Mexican chicken pozole verde?

To make crockpot Mexican chicken pozole verde, you’ll need chicken (usually thighs or breasts), canned hominy, tomatillos, serrano or jalapeño chilies, chicken broth, onion, garlic, cilantro, dried oregano, and lime. Additional toppings can include shredded cabbage, radishes, avocado, and pumpkin seeds (pepitas). These ingredients combine to create a flavorful, hearty stew with a bright green broth.

Can I make chicken pozole verde in a slow cooker without pre-cooking the chilies?

Yes, you can add tomatillos and serrano chilies directly into the slow cooker, but roasting or briefly cooking them in a skillet before blending enhances their flavor. Cooking them separately softens the chilies and deepens their taste, resulting in a richer pozole verde broth.

How do I substitute hominy if I can’t find it in stores?

Hominy is key for traditional pozole verde’s texture and flavor, so there’s no exact substitute. However, if hominy is unavailable, you can try using canned white corn or fresh corn kernels, though the dish will lack the characteristic chewy, slightly nutty bite. Rinsing canned hominy well before use is also important to remove excess salt.

Is crockpot chicken pozole verde freezer-friendly for meal prep?

Yes, crockpot chicken pozole verde freezes well. For best results, freeze the stew without fresh toppings, which can be added after reheating. Store it in airtight containers or freezer bags, and thaw in the refrigerator overnight before warming. This makes it a convenient option for batch cooking and later meals.

What are traditional toppings for Mexican chicken pozole verde?

Traditional toppings for pozole verde include shredded cabbage or lettuce, thinly sliced radishes, diced onion, chopped cilantro, avocado slices, lime wedges, and pumpkin seeds (pepitas). These toppings add crunch, freshness, and texture contrast, enhancing the overall eating experience and allowing guests to customize their bowls.

Crockpot Mexican Chicken Pozole Verde with Shrimp and Steak Stir Fry Twist