Hearty Slow Cooker Chicken Pozole Verde: An Easy & Flavorful Mexican Soup Recipe
Embrace the warmth and comfort of a rich, vibrant Slow Cooker Chicken Pozole Verde – a deliciously hearty Mexican soup that simmers to perfection in your crock pot all day long, delivering incredible depth of flavor with minimal effort.
There’s something uniquely satisfying about a steaming bowl of soup, especially when the weather turns chilly. From creamy pasta concoctions like Creamy Chicken Tortellini Soup to robust Crock Pot Chili, a comforting soup is often the ultimate culinary hug. Among the vast array of warming dishes, this Slow Cooker Chicken Pozole Verde stands out as a true family favorite, frequently requested for its incredible flavor and comforting presence. It’s the perfect answer when you’re seeking a hearty, flavorful meal that practically cooks itself.
If you’re yet to discover the delights of traditional Mexican pozole soup, you are definitely missing out on a culinary gem. This isn’t just a spicy soup; instead, it’s generously loaded with layers of savory, slightly tangy, and herbaceous flavors that will tantalize your taste buds. The beauty of this recipe lies in its simplicity and the rich, complex profile it achieves with the help of a slow cooker.
What Is Pozole? A Rich Mexican Culinary Tradition Explained
Pozole is far more than just a soup; it’s a time-honored Mexican stew with roots tracing back to ancient Mesoamerican cultures, often prepared for special occasions and celebrations. You’ll primarily find two main versions: “verde” (green) and “roja” (red). The distinction in color and flavor primarily stems from the specific types of chili peppers used in its base. While our recipe focuses on the vibrant green variety, both versions share core components, namely some form of tender meat – most commonly chicken or pork – and the distinctive ingredient: hominy.
At the very heart of any authentic pozole lies **hominy**, a unique and foundational ingredient made from dried corn kernels. These kernels undergo an ancient chemical process called nixtamalization, where they are soaked and cooked in an alkaline solution, typically limewater. This traditional method serves several crucial purposes: it removes the corn’s tough hull, significantly enhances its nutritional value by making niacin more bioavailable, and causes the kernels to puff up, often to twice their original size. This process gives hominy its characteristic chewy yet tender texture and a subtle, earthy flavor that absorbs the surrounding broth beautifully. It’s a traditional ingredient found in numerous Mexican dishes and is what gives pozole its characteristic heartiness and satisfying substance. It’s important not to confuse hominy with regular canned corn; its unique preparation provides a distinct texture and flavor profile.
This Slow Cooker Chicken Pozole Verde is one of my family’s most cherished soups. It’s the first dish requested when cold weather sets in and we crave something deeply comforting and nourishing. The great thing about this recipe is its inherent flexibility. You can easily switch up the protein, using a succulent pork shoulder cut into two-inch chunks instead of chicken, for an equally delicious and traditional experience. Furthermore, the ability to **do a lot of the work ahead of time** makes this an incredibly convenient option for busy individuals and families.
The flavorful base of this verde pozole is a vibrant salsa verde, lovingly crafted from roasted tomatillos, poblano peppers, and jalapeños. Roasting these ingredients is a critical step that unlocks their deepest, most aromatic flavors, adding a subtle smokiness and sweetness that cannot be replicated with raw ingredients. It’s this homemade salsa verde that gives the soup its iconic green color and its rich, complex flavor profile, making it so much more than just chicken and hominy.
Make-Ahead Tips for Effortless Pozole Verde Preparation
One of the best features of this Slow Cooker Chicken Pozole Verde recipe is its incredible flexibility, especially when it comes to meal preparation and saving time on busy days. The most labor-intensive part of the recipe, which is preparing the intensely flavorful salsa verde, can be easily accomplished in advance. I frequently make a substantial batch of the roasted salsa verde and then freeze it, ensuring I have this essential flavor base readily available whenever the craving for pozole strikes.
To prepare the salsa verde ahead of time, simply follow the roasting and blending instructions as directed in the recipe. Once the salsa has cooled completely, transfer it into an airtight container or a freezer-safe bag. It can then be stored in the freezer for an impressive duration of up to six months, making future meal prep a breeze. When you’re ready to incorporate it into your pozole, just remember to retrieve it from the freezer and allow it to thaw completely in the refrigerator overnight before adding it to the crockpot. This simple make-ahead strategy significantly reduces the active cooking time on the day you plan to serve the soup, making it an even more accessible and convenient option for any schedule.
While you certainly could opt for a little help from the store by using your favorite jarred salsa verde as a substitute, I genuinely believe that the homemade roasted salsa verde is profoundly more flavorful. The roasting process draws out a depth and complexity from the tomatillos and peppers that simply can’t be matched by store-bought alternatives. For its superior taste and the relatively easy preparation, making it from scratch is truly worth the effort.
How to Master Slow Cooker Chicken Pozole Verde: Step-by-Step
Making this chicken pozole in a slow cooker simplifies the process considerably, allowing the flavors to meld beautifully over several hours with minimal supervision. Here’s a detailed breakdown of the steps to achieve a perfect, comforting bowl of Pozole Verde:
- **Roast the Vegetables for Salsa:** Begin by preheating your oven to a hot 425ºF (220°C). Arrange the poblano peppers, tomatillos (after removing their husks and rinsing), and jalapeños (you can seed them for a milder soup, or leave the seeds for more heat) on a sturdy baking tray. Drizzle them generously with olive oil, then season lightly with salt and pepper. Roast them in the oven for about 15-20 minutes, or until the vegetables are lightly charred, softened, and the pepper skins start to visibly blister. This roasting step is crucial for developing a deep, smoky flavor in your salsa.
- **Blend the Salsa Verde:** Once the vegetables are roasted and slightly cooled, carefully remove them from the oven. For the peppers, cut off the stems and, if you chose to, remove any remaining seeds. Transfer all the roasted peppers and tomatillos into a blender or food processor. Add a fresh bunch of cilantro and the dried oregano. Process the mixture until it becomes smooth and evenly combined, creating your vibrant and aromatic salsa verde.
- **Assemble in the Slow Cooker:** Place the boneless, skinless chicken breasts (or if you prefer, 2-inch chunks of pork shoulder) at the bottom of your slow cooker. Pour in the freshly blended salsa verde mixture and the chicken broth (using a low-sodium variety allows you more control over the final saltiness). Stir all the ingredients gently to ensure they are well combined. Cover the slow cooker with its lid and cook on the LOW setting for a generous 5-6 hours. This extended cooking time ensures the chicken becomes incredibly tender and fully infused with all the rich, savory flavors of the broth.
- **Shred Chicken & Add Hominy:** After the initial 5-6 hours of cooking, carefully remove the tender chicken breasts from the slow cooker. Using two forks, easily shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker along with the two 25-ounce cans of drained hominy. The timing for adding hominy is a matter of personal preference. Adding it now, for the last 1-2 hours of cooking, allows it to heat through and absorb some of the flavorful broth without becoming overly soft or breaking down too much, thus retaining a pleasant, chewy texture. If you prefer a much softer, more integrated hominy that almost melts into the soup, you could add it earlier, perhaps during the last 3-4 hours of the initial cooking cycle.
- **Final Simmer & Serve:** Continue to cook the pozole on LOW for an additional 1-2 hours. This final simmer ensures the hominy is perfectly tender, and all the flavors have fully melded into a cohesive and comforting dish. Before serving, taste the soup and adjust seasonings as needed, adding more salt or pepper to your preference.
- **Garnish Generously:** Ladle the hot pozole into individual bowls and let everyone customize their serving with an array of fresh, vibrant garnishes.
The slow cooking method guarantees that the chicken remains incredibly moist and succulent, slowly absorbing the complex flavors of the tangy salsa verde and rich broth. As mentioned, the precise timing of when you add the hominy offers a slight variation in texture; some prefer it softer and more broken down by adding it earlier, while others, like me, enjoy it with a bit more bite, which is achieved by incorporating it in the final couple of hours of cooking.
Pozole Topping Ideas: Essential for Added Flavor and Texture
In my opinion, no bowl of pozole is truly complete without a generous selection of fresh and vibrant toppings. These additions are not merely decorative; they provide crucial contrasting textures, brighten the flavors, and add a refreshing element that elevates the entire dining experience. Think of them as the perfect finishing touches to your slow-cooked masterpiece:
- **Radishes:** Thinly sliced radishes offer a wonderful peppery bite and a crisp, refreshing crunch that beautifully cuts through the richness of the soup.
- **Shredded Cabbage:** Crisp, finely shredded green cabbage provides another layer of texture and a subtle, earthy freshness.
- **Diced Avocado:** Creamy, ripe avocado pieces bring a luxurious smoothness and a mild, buttery taste, perfectly balancing the slight tanginess of the salsa verde.
- **Cilantro:** Freshly chopped cilantro is an absolute must for its bright, herbaceous aroma and flavor, which is a signature element of authentic Mexican cuisine.
- **Lime Wedges:** A generous squeeze of fresh lime juice just before eating is essential! It brightens all the flavors in the soup, adding a necessary zesty finish that truly awakens the palate.
- **Jalapeños:** For those who enjoy an extra kick, thinly sliced fresh or pickled jalapeños can add a welcome burst of heat and a vibrant touch.
- **Cotija Cheese or Queso Fresco:** Crumbled Mexican cheese, such as salty Cotija or mild Queso Fresco, provides a creamy, tangy, and crumbly counterpoint that complements the soup beautifully.
- **Crushed Tortilla Chips:** A handful of crushed tortilla chips adds a delightful crunch and a subtle hint of corn flavor, perfect for sprinkling over the top or dipping directly into the broth.
By offering a variety of these fresh toppings, you can truly transform a simple bowl of chicken pozole into a vibrant, interactive, and highly customizable meal. This allows everyone at the table to tailor their bowl to their exact preference, ensuring a delightful and incredibly satisfying dining experience. Beyond the toppings, you might consider serving your pozole alongside warm, homemade Flour Tortillas, fluffy Mexican rice, or even a side of sweet and savory Cornbread to soak up every last drop of the delicious broth.
Storage and Reheating Tips for Pozole Verde
One of the many advantages of making a large batch of Slow Cooker Chicken Pozole Verde is the abundance of delicious leftovers! This soup, much like many stews, often tastes even better the next day as the flavors have more time to meld and deepen, creating an even richer and more harmonious profile. To ensure your leftovers stay fresh and delicious, follow these simple storage and reheating tips:
To store your pozole, first allow it to cool completely to room temperature. This is crucial for food safety. Once cooled, transfer the soup into an airtight container. It can be safely refrigerated for up to 3-4 days. For longer storage, pozole freezes exceptionally well. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, making sure to leave a little headspace at the top to allow for expansion during freezing. Properly stored, it will keep in the freezer for up to 2-3 months without significant loss of quality or flavor.
When you’re ready to enjoy your pozole again, simply thaw any frozen portions in the refrigerator overnight. To reheat, you can either warm it on the stovetop over medium-low heat, stirring occasionally, until it’s simmering gently and thoroughly warmed through. Alternatively, individual portions can be quickly reheated in the microwave. If the soup has thickened too much during storage, you can always add a splash of extra chicken broth or water to achieve your desired consistency. Always remember to add fresh garnishes just before serving, as these elements provide crucial crispness and vibrant flavors that would otherwise lose their texture and appeal if stored with the soup. Enjoying this amazing pozole again is almost as good as the first time!
More Comforting Slow Cooker Recipes to Love
If you’ve fallen in love with the sheer ease and consistently delicious results of slow cooker meals, you’re in for a treat! The crock pot is a true kitchen hero, making it simple to create hearty, flavorful dishes with minimal hands-on time. Be sure to explore more of our cherished slow cooker recipes that promise comfort and convenience:
- Slow Cooker Pork Roast: Achieve incredibly tender, fall-apart pork with rich flavors perfect for a satisfying family dinner.
- Cafe Rio Pork: A fantastic copycat recipe that brings restaurant-quality sweet and savory shredded pork right to your home kitchen.
- Crock Pot Potato Soup: Indulge in a creamy, rich, and utterly satisfying potato soup that’s perfect for a chilly evening.
- Slow Cooker Italian Beef: Prepare incredibly flavorful, thinly sliced beef that’s ideal for piling high on sandwiches bursting with savory juices.
- Beef & Noodle Soup: A timeless classic comfort dish, transformed into an effortless meal when made in the crock pot.
- Ham & Bean Soup: Wholesome, hearty, and incredibly flavorful, this is a perfect and resourceful way to use up leftover ham.
Slow Cooker Chicken Pozole Verde Recipe
Erin Sellin
15 mins
8 hrs
8 hrs 15 mins
8
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Equipment
-
Slow Cooker
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups chicken broth, (low sodium)
- 1 Tablespoon olive oil
- 2 poblano peppers
- 1 pound tomatillos, husks removed
- 2 jalapeños, (seeded if you like mild)
- salt and pepper to taste
- 1 bunch cilantro
- 1 Tablespoon dried oregano
- 2 25 oz cans hominy
Instructions
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Preheat oven to 425º F (220°C).
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Place poblanos, tomatillos, and jalapeños on a baking tray. Toss with olive oil, salt, and pepper. Roast for 15-20 minutes until lightly charred and the peppers start to blister.
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Remove from the oven. Cut off the stems and remove the seeds from the peppers (if desired for less heat). Pour the roasted peppers and tomatillos into a blender or food processor. Add cilantro and oregano and process until the mixture is smooth.
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To a slow cooker, add chicken, chicken broth, and the salsa verde mixture from the blender. Cover and cook on low for 5-6 hours.
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After 5-6 hours, remove the chicken to shred it. Add the shredded chicken and drained hominy back to the slow cooker. Cook for 1-2 more hours until ready to serve.
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Garnish generously with diced avocado, fresh cilantro, crumbled cheese (like Cotija or Queso Fresco), thinly sliced radishes, and fresh lime wedges.
Notes
Nutrition
Calories: 210kcal |
Carbohydrates: 9g |
Protein: 29g |
Fat: 6g |
Saturated Fat: 1g |
Polyunsaturated Fat: 4g |
Cholesterol: 77mg |
Sodium: 1098mg |
Fiber: 2g |
Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
15 minutes
8 hours
8 hours 15 minutes
Dinner Recipes
Mexican-Inspired, American
8
210
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