Description
Crockpot Mexican Chicken Pozole Verde is a vibrant, comforting stew made with shredded chicken, hominy, and a tangy green sauce from tomatillos and chilies. Slow-cooked to deepen flavor, this dish is rich in tradition and simple to make. It’s a warm, nourishing meal perfect for family dinners or weekly meal prep.
Ingredients
Main Ingredients:
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1½ lbs (680 g) boneless, skinless chicken breasts or thighs
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1 (25 oz / 700 g) can white hominy, drained and rinsed
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1 lb (450 g) fresh tomatillos, husked and halved (or 1 can, drained)
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2–3 green chilies (jalapeño or serrano), sliced
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1 small white onion, chopped
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3 garlic cloves
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1 cup fresh cilantro
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1 tsp ground cumin
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1 tsp dried oregano
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4 cups (960 ml) chicken broth
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Salt and pepper, to taste
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1 tbsp oil (optional, for sautéing)
Optional Toppings:
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Sliced radishes
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Shredded cabbage (green or red)
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Chopped cilantro
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Diced onion
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Avocado slices
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Lime wedges
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Tortilla chips or tostadas
Instructions
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Make the green sauce: Blend tomatillos, green chilies, onion, garlic, cilantro, and a splash of broth until smooth.
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Layer the crockpot: Place chicken at the bottom. Pour in the green sauce. Add hominy, cumin, oregano, and remaining broth.
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Slow cook: Cook on low for 6–7 hours or on high for 3–4 hours.
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Shred chicken: Remove chicken, shred it, then return it to the crockpot. Stir and cook 10 more minutes.
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Season and serve: Taste the broth. Add salt or pepper as needed. Serve hot with your favorite toppings.
Notes
Use canned tomatillos for convenience.
You can adjust the heat level by choosing milder or spicier chilies.
Make it vegetarian with vegetable broth and mushrooms or beans.
Perfect for make-ahead meals or leftovers—flavor improves overnight.
- Prep Time: 20 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course, Soup
- Method: Slow Cooker / Crockpot
- Cuisine: Mexican