Slow Cooker Chicken Pozole Verde | CookOS

Chicken Pozole Verde

Name: Slow Cooker 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

Chicken Pozole Verde is a hearty Mexican soup built on tender shredded chicken and hominy in a vibrant green sauce made from roasted tomatillos, poblanos, and jalapeños, streamlined for the slow cooker.

⚡Slow Cooker

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

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Total

6h 15m

Servings

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

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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.

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Tips & Notes

Pro tips

Roast tomatillos, poblanos, jalapeños, garlic, and onion under a broiler or in a skillet until charred and softened—this step builds deep, complex flavor that can't be skipped.
Blend the roasted vegetables with water until completely smooth before adding to the slow cooker to ensure an even, silky sauce.
Shred chicken directly in the slow cooker with two forks after it finishes cooking; it will be fall-apart tender and won't dry out.
Taste and adjust seasoning at the end—salt, cumin, oregano, and fresh cilantro can all be tweaked to your preference.

Substitutions

Poblano peppers → Anaheim or pasilla peppers (slightly less heat, similar mild flavor)
Fresh cilantro → Parsley (milder, less authentic but works if cilantro is unavailable)
Chicken breast → Chicken thighs (darker meat stays moister in a slow cooker)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days; freeze up to 3 months. Reheat gently on the stovetop or microwave, thinning with additional broth if needed.