Description
Crockpot Mexican Chicken Pozole Verde is a vibrant and comforting dish made with tender chicken thighs slow-cooked in a zesty tomatillo and garlic broth. A bold and flavorful soup perfect for easy dinners or cozy gatherings.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 1 pound tomatillos, husked and rinsed
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp ground cumin (optional)
- 1 tsp chili powder (optional)
Instructions
1. Rinse tomatillos under water to remove any sticky residue, then chop them along with the onion and garlic.
2. In a blender, combine tomatillos, garlic, onion, and half of the chicken broth. Blend until smooth.
3. Place chicken thighs in the crockpot, then pour the blended sauce over the chicken and add the remaining broth.
4. Season with salt, pepper, and optionally cumin or chili powder for extra flavor.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
6. Shred the chicken inside the crockpot using two forks. Stir to combine.
7. Serve hot with fresh cilantro and lime wedges as garnish.
Notes
This pozole is best served with fresh toppings like shredded cabbage, sliced radishes, avocado, or tortilla strips for added texture and flavor.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to add canned hominy or white beans for a more traditional pozole experience.
To adjust the spice level, add jalapeños or serrano peppers to the blender when making the sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 140mg