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Overhead view of slow cooker pozole verde in a white bowl topped with avocado cilantro and lime

Slow Cooker Pozole Verde (Green Chicken Pozole)

A bold and comforting Mexican green chicken soup with chewy hominy and diced green chiles, slow cooked all day for deep rich flavor.
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Prep Time 2 minutes
Cook Time 8 hours
Total Time 8 hours 2 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 314
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup onion diced
  • 1 poblano pepper cored and diced, seeds and membranes removed
  • 1 jalapeno pepper thinly sliced or diced, seeds removed
  • 3 cloves garlic minced
  • 12 oz canned diced green chiles
  • 6 cups chicken stock low-sodium preferred
  • 28 oz canned white hominy drained and rinsed thoroughly
  • 3 boneless skinless chicken breasts or thighs
  • 2 tsp ground cumin
  • kosher salt to taste
  • avocado diced, optional garnish
  • lime wedges optional garnish
  • fresh cilantro chopped, optional garnish
  • cotija cheese or feta crumbled, optional garnish
  • shredded cabbage optional garnish
  • radishes thinly sliced, optional garnish

Equipment

  • Slow cooker/crockpot
  • Two forks for shredding chicken

Method
 

  1. Add the diced onion, poblano pepper, jalapeno, minced garlic, canned green chiles, chicken stock, drained hominy, chicken, cumin, and a good pinch of kosher salt directly into your slow cooker.
  2. Place the lid on and cook on low for 8 hours. Avoid lifting the lid during cooking. Chicken is done when it reaches 165 degrees F and shreds easily.
  3. Use two forks to shred the chicken directly inside the slow cooker pot. Stir it into the broth so every bowl gets a good mix of chicken and hominy.
  4. Taste and adjust salt as needed. Ladle into bowls, squeeze fresh lime juice over the top, and add your favorite garnishes. Serve immediately while hot.

Notes

Always wear gloves when handling jalapenos. Remove seeds and membranes from peppers to reduce heat. Cotija cheese can be substituted with feta. Hominy is essential to the dish and cannot be substituted. This pozole tastes even better the next day. Leftovers keep in the refrigerator for up to 5 days or freeze in firm containers for up to 3 months. For stovetop: brown seasoned chicken to 165 degrees F, add all pozole ingredients to a stockpot, simmer 10 minutes, add shredded chicken, simmer 10 more minutes, and serve with garnishes.
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