This recipe is a keeper! It’s an authentic chicken pozole recipe! Our whole family loved it and said it tasted like we were back in Mexico!
We have lived back in the USA for about 4.5 years. There are a lot of things we miss but we really miss the food. Mexican food at restaurants in the US is not even close to the real thing – even though they tell you it is.
We have tried eating Mexican food and MANY restaurants and we have been disappointed every single time. I really think that if they made real Mexican foods in these restaurants people would love them.
But every place I have ever been to has pretty much the same menu. They make the same sauce and meat and put it on a different sized tortilla and call it something else. And you won’t find shredded cheddar cheese or lettuce on real Mexican food. You won’t even find sour cream – it’s a different and more delicious version that’s just called crema!
So now that I am done complaining, I have been on a mission to remake Mexican foods in my home so I know it’s good and authentic.
Now I want to add another recipe to our menu and that is Slow Cooker Chicken Pozole. I have tried so many recipes to duplicate this and they haven’t been just right. And many of these recipes are difficult to make or there are a lot of steps and ingredients.
But I finally feel like I have the perfect recipe. It’s so flavorful and all I had to do was throw all the ingredients in the slow cooker. This is a recipe for green pozole with chicken but you will also find recipes for a red pozole with pork.
This is s a typical soup that is served on September 16 for Mexican Independence Day! They have a big party with lots of delicious food!
Slow Cooker Chicken Pozole Recipe
- 2.5 pounds of boneless skinless chicken breast
- 4 cups of water
- 1.5 tablespoons Chicken Bouillon
- 2 garlic cloves, minced
- 1 white onion, diced
- 1- 4oz can of green chilies, do not drain
- 2- 15 oz cans hominy, drained
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
Optional toppings: limes, oregano, tortilla chips or tostada shells, shredded lettuce, and sliced radishes.
- Add everything but the chicken to the slow cooker and stir. Then add the chicken to the slow cooker.
- Set on high for 3.5 – 4 hours on high or 5-6 hours on low.
- When you are ready to serve it, shred the chicken with 2 forks and add back to the slow cooker.
Serve with lime wedges so you can add lemon juice to the soup, add a pinch of oregano, tortilla chips, and if you like to make it really authentic you can add shredded lettuce and sliced radishes. They also serve it with tostada shells but I think the chips are a little easier.
This isn’t a simmer all day recipe but it’s great to put into the slow cooker after lunch so you have a delicious dinner even if you have to run around and do errands or have after school activities.
This recipe is a keeper! It’s an authentic chicken pozole recipe! Our whole family loved it and said it tasted like we were back in Mexico! Make sure you add a cup of iced cold Coca-Cola!