Slow Cooker Chicken Pozole

Elevate your dinner game with this Slow Cooker Chicken Pozole—a comforting, slow-cooked Mexican stew that's bursting with bold flavors and hearty textures. Tender, juicy chicken thighs are simmered to perfection in a rich, smoky broth made with dried guajillo and ancho chiles, garlic, and aromatic spices. The addition of hominy brings a delightful chewiness, while a garnish of crisp radishes, fresh cilantro, and shredded cabbage adds vibrant freshness and crunch. Perfect for busy days, this easy, set-it-and-forget-it recipe fills your home with irresistible aromas as it cooks, delivering a soul-warming meal ready to be served with a squeeze of lime for a zesty finishing touch. Ideal for feeding a crowd or savoring leftovers, this dish is a must-try for fans of authentic and effortless Mexican cuisine.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:360 mins

Total Time:385 mins

Servings: 6

Ingredients

• 2 pounds Boneless, skinless chicken thighs
• 6 cups Chicken broth
• 2 cans Hominy, drained and rinsed
• 4 pieces Dried guajillo chiles
• 3 pieces Dried ancho chiles
• 4 pieces Garlic cloves, minced
• 1 medium White onion, chopped
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Vegetable oil
• 5 pieces Radishes, thinly sliced (for garnish)
• 0.25 cup Cilantro, chopped (for garnish)
• 2 pieces Lime wedges (for serving)
• 2 cups Shredded cabbage (for garnish)

Directions

Step 1

Prepare the dried chiles by removing stems and seeds. Heat a skillet over medium heat and toast the chiles for about 1-2 minutes until fragrant. Be careful not to burn them.

Step 2

Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.

Step 3

In a blender, combine the soaked chiles, minced garlic, chopped onion, ground cumin, and 1 cup of chicken broth. Blend until smooth to form a chile paste. Strain the mixture through a fine mesh strainer to remove solids, if desired.

Step 4

Heat the vegetable oil in a skillet over medium heat. Add the chile paste and cook for 5-7 minutes, stirring occasionally, until the paste thickens slightly and deepens in color.

Step 5

In a slow cooker, add the chicken thighs, remaining chicken broth, drained hominy, chile paste, oregano, salt, and black pepper. Stir to combine.

Step 6

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

Step 7

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.

Step 8

Taste and adjust seasoning, adding more salt or pepper as needed.

Step 9

Serve the pozole hot in bowls, topped with sliced radishes, chopped cilantro, shredded cabbage, and a squeeze of lime juice. Enjoy!

Nutrition Facts

Serving size	(2882.3g)

Amount per serving	% Daily Value*
Calories	2490.5

Total Fat 121.5g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 8.4g
Cholesterol 1134.0mg	0%
Sodium 6602.1mg	0%
Total Carbohydrate 84.0g	0%
Dietary Fiber 29.7g	0%
Total Sugars 15.5g
Protein 270.6g	0%

Vitamin D 63.5IU	0%
Calcium 506.5mg	0%
Iron 22.5mg	0%
Potassium 5734.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 43.1%

Carbs: 13.4%