Chicken Pozole Verde

Name: Chicken Pozole Verde
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 jalapeño, roasted; 10 tomatillos, roasted; 1/2 white onion, roasted; 8 cloves garlic, roasted; 3 poblano peppers, roasted and deseeded; 1/2 cup water; 1 tsp ground cumin; 1 tsp dried oregano; salt, to taste; 1/2 cup fresh cilantro; 3 lbs boneless, skinless chicken thighs; 1 large can (approx. 29 oz) hominy, rinsed and drained; 6 cups water, or enough to cover; 3 tbsp chicken bouillon powder; 1/4 white onion; 1 head garlic; 4 bay leaves; shredded cabbage, for garnish; diced white onion, for garnish; fresh cilantro, for garnish; lime wedges, for serving

A hearty and flavorful Chicken Pozole Verde made easy in a slow cooker. This classic Mexican soup features tender shredded chicken, hominy, and a vibrant green sauce made from tomatillos, poblanos, and jalapeños.

⚡Slow Cooker

🌍Mexican 🏷️Pozole 🏷️Chicken pozole 🏷️Pozole verde 🏷️Soup Stew

🏷️

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TikTok

Total

6h 15m

Servings

8

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 jalapeño, roasted
10 tomatillos, roasted
1/2 white onion, roasted
8 cloves garlic, roasted
3 poblano peppers, roasted and deseeded
1/2 cup water
1 tsp ground cumin
1 tsp dried oregano
salt, to taste
1/2 cup fresh cilantro
3 lbs boneless, skinless chicken thighs
1 large can (approx. 29 oz) hominy, rinsed and drained
6 cups water, or enough to cover
3 tbsp chicken bouillon powder
1/4 white onion
1 head garlic
4 bay leaves
shredded cabbage, for garnishoptional
diced white onion, for garnishoptional
fresh cilantro, for garnishoptional
lime wedges, for servingoptional

21 Ingredients

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Instructions

1
To make the green sauce, add the roasted jalapeño, tomatillos, half onion, 8 cloves of garlic, and poblano peppers to a blender.
2
Add water, cumin, oregano, salt, and cilantro to the blender.
3
Blend on high until the sauce is completely smooth.
4
Place the chicken thighs in the bottom of a slow cooker.
5
Pour the blended green sauce over the chicken, followed by the rinsed hominy.
6
Top with enough water to cover the ingredients, then stir in the chicken bouillon powder.
7
Add the quarter onion, whole head of garlic, and bay leaves to the pot.
8
Cover and cook on high for 6-7 hours.
9
Once cooked, remove the chicken from the slow cooker, shred it, and then return it to the pot.
10
Stir the shredded chicken back into the pozole to combine.
11
Serve hot, garnished with shredded cabbage, diced onion, fresh cilantro, and a squeeze of lime.