Crockpot Mexican Chicken Pozole Verde
Crockpot Mexican Chicken Pozole Verde is a comforting dish featuring tender chicken and hominy in a zesty green broth, perfect for family gatherings or cozy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 40 minute
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup green salsa
- 2 cans (15 oz each) hominy, drained
- 4 cups low-sodium chicken broth
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 avocado, sliced for garnish
- 1 cup radishes, sliced for garnish
- 1 medium onion, diced
- 3 cloves garlic, minced
Instructions
- Dice the onion and mince the garlic. Chop cilantro and prepare toppings by slicing radishes and avocado.
- In a skillet over medium heat, sauté the diced onion in olive oil until translucent (about 5 minutes). Add minced garlic just before removing from heat.
- Transfer the sautéed onion and garlic to a crockpot. Add chicken breasts, green salsa, hominy, and chicken broth. Stir gently to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove the chicken breasts, shred them with two forks, and return shredded chicken to the pot. Mix well with other ingredients.
- Serve hot in bowls, garnished with fresh cilantro, lime juice, avocado slices, and radishes.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Feel free to substitute chicken with pork or add extra vegetables like zucchini for a personalized twist. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.
Find it online: https://masonrecipes.com/crockpot-mexican-chicken-pozole-verde/