Crockpot Mexican Chicken Pozole Verde Recipe

Introduction

This Crockpot Mexican Chicken Pozole Verde is a comforting and flavorful stew that’s perfect for easy weeknight dinners. With tender chicken simmered in a tangy tomatillo broth, it’s a vibrant twist on classic pozole that’s sure to warm you up.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 pound tomatillos, husked and rinsed
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp ground cumin (optional)
• 1 tsp chili powder (optional)

Instructions

1. Step 1: Rinse the tomatillos under water to remove any sticky residue; chop them along with the onion and garlic.
2. Step 2: In a blender, combine tomatillos, garlic, onion, and half of the chicken broth; blend until smooth.
3. Step 3: Place the chicken thighs in the crockpot; pour the blended sauce over them and add the remaining broth. Stir gently without shredding the chicken.
4. Step 4: Season with salt, pepper, cumin, and chili powder as desired.
5. Step 5: Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
6. Step 6: Shred the chicken inside the crockpot using two forks. Serve hot with fresh cilantro and lime wedges.

Tips & Variations

• For added texture, stir in canned hominy during the last hour of cooking.
• Substitute chicken thighs with boneless chicken breast for a leaner option.
• Add sliced jalapeños or a dash of hot sauce for extra heat.
• Serve with warm tortillas or over rice for a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to maintain the sauce’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can use frozen chicken thighs, but increase the cooking time slightly to ensure the chicken is fully cooked and tender.

What can I substitute if I can’t find tomatillos?

If tomatillos are unavailable, you can use a combination of green tomatoes and a squeeze of lime juice to mimic the tartness, though the flavor will be slightly different.

Crockpot Mexican Chicken Pozole Verde Recipe

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★★★★★

4.5 from 56 reviews

• Author: Hugo
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

This Crockpot Mexican Chicken Pozole Verde is a comforting and flavorful soup featuring tender chicken thighs cooked in a vibrant tomatillo and green chili broth. Slow-cooked to perfection, this traditional Mexican dish is a delicious, hearty meal perfect for family dinners or gatherings, with fresh cilantro and lime wedges to brighten the flavors.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 pound tomatillos, husked and rinsed
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp ground cumin (optional)
• 1 tsp chili powder (optional)

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Instructions

1. Prepare the Vegetables: Rinse the tomatillos thoroughly under running water to remove any sticky residue, then chop the tomatillos, onion, and garlic into smaller pieces for easier blending.
2. Make the Green Sauce: In a blender, combine the chopped tomatillos, garlic, onion, and half of the chicken broth (2 cups). Blend the mixture until it forms a smooth, consistent sauce.
3. Assemble in Crockpot: Place the chicken thighs in the crockpot, then pour the blended tomatillo sauce over the chicken. Add the remaining 2 cups of chicken broth to the crockpot. Gently stir the mixture to combine the sauce and broth without shredding the chicken pieces.
4. Season the Mixture: Season with salt, pepper, and if desired, ground cumin and chili powder for added depth and a mild kick of warmth. Mix gently to distribute seasoning evenly.
5. Cook the Pozole: Cover the crockpot with its lid and cook on low heat for 6 hours or on high heat for 3 hours until the chicken becomes tender and easily shreds with a fork.
6. Shred the Chicken and Serve: Using two forks, shred the chicken directly in the crockpot, mixing it into the broth. Serve the pozole hot garnished with fresh cilantro and lime wedges for brightness and added flavor.

Notes

• For an authentic texture, use hominy or add it as a topping if desired.
• You can customize the spice level by adjusting chili powder quantities or adding chopped green chilies.
• If preferred, substitute chicken thighs with breasts, keeping in mind thighs yield more tender results.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
• Serve with tostadas or warm corn tortillas for a complete meal experience.

• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Crockpot chicken pozole verde, Mexican chicken soup, slow cooker pozole, tomatillo chicken soup, easy crockpot recipes