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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
