The aroma alone – a blend of earthy spices and savory chicken – was enough to make everyone’s mouth water. Picture tender, shredded chicken swimming in a vibrant green broth, infused with the flavors of tomatillos, cilantro, and just the right amount of spice. We topped ours with crunchy tortilla strips, fresh avocado, and a squeeze of lime, and it was pure comfort food heaven. Even my picky eaters devoured it!
What I love most about this Crockpot Mexican Chicken Pozole Verde is how easy it is. Even on those hectic weeknights when I feel like I’m juggling a million things, I can throw this together in the morning and have a hearty, flavorful meal waiting for us at dinner time. Plus, it’s a one-pot wonder, which means fewer dishes to wash (a major win in my book!).
I remember the first time I made this Crockpot Mexican Chicken Pozole Verde, my husband declared it “restaurant-worthy,” and the kids gave it a double thumbs-up. It has become a regular in our dinner rotation ever since. You know, sometimes the best recipes are the ones born out of a little bit of necessity and a whole lot of experimentation. I really love the fact that the Crockpot Mexican Chicken Pozole Verde only requires a few steps. You can practically set it and forget it!
I’ve tweaked this Crockpot Mexican Chicken Pozole Verde recipe over time to suit our family’s tastes, and I’m excited to share all my tips and tricks with you. I’ve even learned a thing or two about my families preference when it comes to this dish, I’ve learned that everyone enjoys it more with the addition of sour cream, so I make sure to provide a container for everyone. Another amazing thing about this Crockpot Mexican Chicken Pozole Verde is how versatile it is. You can easily adjust the spice level to your liking, add different toppings to customize it, and even swap out the chicken for pork if you’re feeling adventurous.
This Crockpot Mexican Chicken Pozole Verde is perfect for those cold winter evenings when you just want to curl up with a bowl of something warm and comforting. It’s also great for feeding a crowd, whether you’re hosting a casual get-together or a festive fiesta. You’ll love how the Crockpot Mexican Chicken Pozole Verde tastes, trust me, your family is going to love this as much as mine does!
Ingredients
Here’s everything you’ll need to whip up a batch of this delicious Crockpot Mexican Chicken Pozole Verde. Don’t worry, it’s all pretty common stuff, and you can easily find it at your local grocery store. I always try to buy the best quality ingredients I can find, but don’t feel like you have to break the bank.
- 2 pounds boneless, skinless chicken thighs: I prefer thighs because they stay nice and juicy in the slow cooker, but chicken breasts will work too.
- 1 pound tomatillos, husked and quartered: Tomatillos are the key to that vibrant green flavor. If you can’t find them fresh, you can use canned tomatillos, but the flavor won’t be quite as bright.
- 1 medium onion, chopped: Any kind of onion will do, but I usually use a yellow onion.
- 4 cloves garlic, minced: I love garlic, so I sometimes add a little extra. But if you’re not a big fan, you can use less.
- 1 jalapeño, seeded and minced: If you like a little heat, leave the seeds in. If you’re sensitive to spice, make sure to remove them.
- 1 bunch cilantro, roughly chopped: Cilantro is essential for that authentic pozole flavor.
- 1 (15-ounce) can hominy, rinsed and drained: Hominy is a type of corn that’s been treated with an alkaline solution, which gives it a unique flavor and texture.
- 6 cups chicken broth: I prefer low-sodium chicken broth so I can control the amount of salt in the dish.
- 1 teaspoon cumin: Cumin adds a warm, earthy flavor.
- 1/2 teaspoon dried oregano: Oregano is a classic Mexican spice.
- Salt and pepper to taste: Don’t be afraid to season generously!
Optional Toppings:
- Shredded cabbage or lettuce
- Diced avocado
- Lime wedges
- Chopped onion
- Fresh cilantro
- Tortilla strips or tostadas
- Sour cream or Mexican crema
- Shredded cheese
Here’s a secret that my mom taught me: when using dried spices, toast them lightly in a dry skillet before adding them to the dish. This helps to release their flavor and aroma. For the tomatillos, I usually just give them a quick rinse and chop them up. The quality of your chicken broth can really make a difference in the flavor of the Crockpot Mexican Chicken Pozole Verde. I’ve found that using a good quality broth can really make a difference.
I think that using fresh ingredients is key when preparing this Crockpot Mexican Chicken Pozole Verde, it brings out the flavor. When it comes to hominy, I always make sure to rinse it really well before adding it to the crockpot. I usually buy the canned version because it’s more convenient, but you can also use dried hominy if you prefer. It just needs to be soaked and cooked before adding it to the Crockpot Mexican Chicken Pozole Verde.
Step-by-Step Instructions
Alright, let’s get cooking! Don’t worry, this Crockpot Mexican Chicken Pozole Verde is super easy to make. Just follow these simple steps, and you’ll have a delicious, comforting meal on the table in no time.
- Combine Ingredients: In a crockpot, combine the chicken thighs, tomatillos, onion, garlic, jalapeño, cilantro, hominy, chicken broth, cumin, oregano, salt, and pepper. Give everything a good stir to make sure the chicken is submerged in the broth.
- Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork.
- Shred Chicken: Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine.
- Taste and Adjust: Taste the Crockpot Mexican Chicken Pozole Verde and adjust the seasoning as needed. You may want to add more salt, pepper, or cumin to taste.
- Serve: Ladle the Crockpot Mexican Chicken Pozole Verde into bowls and top with your favorite toppings, such as shredded cabbage, diced avocado, lime wedges, chopped onion, fresh cilantro, tortilla strips, sour cream, and shredded cheese.
Now here’s a tip that I learned the hard way: don’t overcook the chicken! If you cook it for too long, it will become dry and stringy. It’s better to err on the side of undercooking it slightly, as it will continue to cook when you return it to the crockpot. Another thing I’ve learned is to add the cilantro towards the end of the cooking time. This helps to preserve its flavor and aroma.
You’ll know it’s ready when the tomatillos have softened and the broth has turned a vibrant green color. I like to give it a good stir every few hours to make sure everything is cooking evenly. I once forgot to add the hominy until the very end. Trust me, it’s much better if you add it at the beginning! You’ll notice that once the chicken is shredded and returned to the Crockpot Mexican Chicken Pozole Verde, the soup will thicken up slightly.
Sometimes I like to use an immersion blender to puree a portion of the soup before adding the shredded chicken back in. This helps to create a thicker, creamier texture. If you don’t have an immersion blender, you can carefully transfer a few cups of the soup to a regular blender and puree it. Just be sure to vent the lid to prevent the soup from exploding. When it comes to serving the Crockpot Mexican Chicken Pozole Verde, I like to set out a variety of toppings so everyone can customize their own bowl. This way everyone can enjoy the Crockpot Mexican Chicken Pozole Verde.
Serving Ideas
Okay, so you’ve got a big pot of this amazing Crockpot Mexican Chicken Pozole Verde simmering away. Now what? Well, the beauty of this dish is that it’s incredibly versatile and can be served in so many different ways. In our house, we usually make it a family affair and let everyone customize their own bowls with their favorite toppings.
We usually serve it with a big bowl of shredded cabbage or lettuce, some diced avocado, lime wedges, chopped onion, fresh cilantro, tortilla strips, sour cream, and shredded cheese. My kids love adding a generous dollop of sour cream and a sprinkle of cheese to their bowls. I like to squeeze a little lime juice over mine and top it with a handful of cilantro.
For a simple yet satisfying meal, you can serve this Crockpot Mexican Chicken Pozole Verde with a side of warm tortillas or crusty bread. This is great for soaking up all that delicious broth. Sometimes, I like to make a big batch of Mexican rice to serve alongside the pozole. It’s a great way to round out the meal and make it even more filling. I also have a great recipe for a Mexican street corn chicken bowl that makes a good pair with this one!
If you’re having a party, you can set up a pozole bar with all the toppings arranged in bowls. This allows your guests to create their own perfect bowl of pozole. The key is to provide a variety of toppings to suit everyone’s tastes. This Crockpot Mexican Chicken Pozole Verde is especially great for big family gatherings!
Sometimes I even like to top the Crockpot Mexican Chicken Pozole Verde with some crumbled cotija cheese. It adds a nice salty, tangy flavor that complements the richness of the soup. My husband loves to add a few dashes of hot sauce to his bowl for an extra kick of heat. I love that the Crockpot Mexican Chicken Pozole Verde can be made in so many variations!
One time, I was short on time and didn’t have any tortilla strips on hand. So I just crushed up some tortilla chips and used those instead. It worked perfectly! I always try to garnish the bowls of Crockpot Mexican Chicken Pozole Verde with cilantro because it is a nice pop of color. And don’t even get me started on the leftovers – they’re even better the next day! The flavors have had time to meld together, and the soup is even more flavorful.
FAQs
I get asked about this Crockpot Mexican Chicken Pozole Verde all the time, so I thought I’d put together a little FAQ section to answer some of the most common questions I receive.
Q: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can. But keep in mind that chicken breasts tend to be drier than chicken thighs. If you use chicken breasts, be sure to cook them on low heat and don’t overcook them. You may also want to add a little extra chicken broth to the crockpot to keep them moist.
Q: Can I make this recipe ahead of time?
A: Absolutely! This Crockpot Mexican Chicken Pozole Verde is a great make-ahead dish. You can prepare it a day or two in advance and store it in the refrigerator. Just be sure to reheat it thoroughly before serving.
Q: Can I freeze this pozole?
A: Yes, you can freeze it. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Q: Can I make this vegetarian?
A: Yes, you can. Simply omit the chicken and add some cooked beans, such as pinto beans or black beans. You can also add some chopped vegetables, such as zucchini, corn, or bell peppers.
Q: Can I make this spicier?
A: Yes, you can. Add more jalapeño peppers, or use a hotter variety of pepper, such as serrano peppers or habanero peppers. You can also add a pinch of cayenne pepper or some chili flakes.
Q: What if I can’t find tomatillos?
A: If you can’t find fresh tomatillos, you can use canned tomatillos. Just be sure to drain them well before adding them to the crockpot. You can also use a jar of salsa verde, but the flavor won’t be quite the same.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add any other vegetables that you like, such as zucchini, corn, bell peppers, or potatoes. Just be sure to add them at the beginning of the cooking time so they have time to soften. The Crockpot Mexican Chicken Pozole Verde can really be altered to anyone’s preference!
I even once tried to add a small amount of cinnamon, and it made a subtle change that I enjoyed. You might be surprised by what you can add to the Crockpot Mexican Chicken Pozole Verde!
Q: I don’t have a crockpot, can I still make this?
A: Yes! This Crockpot Mexican Chicken Pozole Verde can be made on the stove top, it just requires a little more supervision. Bring all ingredients to a boil, then reduce heat and simmer for at least 1 hour.
Conclusion
So, there you have it – my go-to recipe for Crockpot Mexican Chicken Pozole Verde. I hope you’ll give it a try and see for yourself how easy and delicious it is. This dish has become such a staple in our house, and I know it will be in yours too. I truly believe that the Crockpot Mexican Chicken Pozole Verde recipe is worth a try, and can easily become one of your families favorites!
Here are a few of my final tips for making this recipe a success:
- Don’t be afraid to experiment with the toppings. That’s where you can really customize the dish to your liking.
- If you have time, make it a day ahead. The flavors will meld together and it will taste even better.
- Use good quality ingredients. It really makes a difference in the flavor of the final dish.
My family loves this Crockpot Mexican Chicken Pozole Verde because it’s so flavorful and satisfying. It’s also a great way to use up leftover chicken. I love it because it’s so easy to make and it’s always a crowd-pleaser. It is really one of my favorites!
Always taste and adjust the seasoning. This is especially important if you’re using store-bought chicken broth, as some brands can be saltier than others. I can’t stress enough how important it is to have the right amount of seasoning. I’ve served this Crockpot Mexican Chicken Pozole Verde at so many family events and everyone enjoys it.
If you’re looking for the perfect comforting and flavorful dish, this Crockpot Mexican Chicken Pozole Verde is sure to please.
I’d love to hear how this turns out for your family – drop me a comment and let me know what you think! Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! Now that you know how to make this Crockpot Mexican Chicken Pozole Verde, let me know what you think! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!