Description
A comforting, hands-off slow cooker chicken pozole verde that delivers restaurant-quality flavor with minimal effort. This easy Mexican soup is perfect for chilly nights, meal prep, and feeding a crowd.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 16 oz jar salsa verde (mild or medium)
- 4 oz can diced green chiles
- 2 cans (15 oz each) hominy, drained and rinsed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano (preferably Mexican)
- Salt and black pepper to taste
- 2 cups shredded cabbage (for toppings)
- 4–5 medium radishes, thinly sliced (for toppings)
- 2–3 limes, cut into wedges (for toppings)
- ½ cup crema or sour cream (for toppings)
- 1 cup shredded cheese (Queso Fresco or Cotija) (for toppings)
- ½ cup fresh cilantro, chopped (for toppings)
- Tortilla chips or strips (for toppings)
Instructions
- Prep ingredients: Chop onion, mince garlic, and thoroughly drain and rinse the hominy.
- Combine everything in the slow cooker: Add chicken breasts to the bottom. Pour in chicken broth, salsa verde, and green chiles. Add onion, garlic, cumin, oregano, salt, and pepper. Stir gently. Add drained hominy on top.
- Cook on low: Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours if short on time).
- Shred the chicken: Remove chicken when internal temperature reaches 165°F. Shred using two forks and return to the pot.
- Adjust seasoning and serve: Taste soup and adjust salt, pepper, or lime as needed. Ladle into bowls and top with cabbage, radishes, lime, crema, cheese, cilantro, and tortilla chips.
Notes
[‘Rinse hominy well to remove metallic taste.’, ‘Add fresh lime juice before serving to brighten flavors.’, ‘Use fresh cilantro; dried does not work well here.’, ‘Soup tastes even better the next day as flavors meld.’, ‘Can be frozen for up to 3 months.’, ‘If soup is too thin, cook uncovered for 30 minutes to reduce.’]
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups with standa
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 12
- Carbohydrates: 35
- Fiber: 8
- Protein: 25
Keywords: slow cooker, pozole verde, chicken pozole, mexican soup, easy dinner, meal prep, comfort food, hominy, salsa verde