Crockpot Pozole: The Ultimate Chicken Soup Recipe
Introduction to Crockpot Pozole
Crockpot Pozole is a heartwarming dish that brings comfort and joy to any table. This traditional Mexican soup is not only delicious but also easy to prepare, making it a perfect choice for family gatherings or cozy nights at home. With tender chunks of chicken, savory broth, and hominy, this recipe is sure to become a favorite in your household. Let’s dive into the world of pozole and discover how to make this delightful dish in your slow cooker!
A Personal Story Behind My Crockpot Pozole Journey
Growing up, my family often enjoyed pozole during special occasions. The aroma of spices simmering in the kitchen always filled the house with warmth and anticipation. My grandmother had her own unique twist on this classic dish, and as I learned to cook, I wanted to recreate that magic in my own home. This crockpot version makes it easy to enjoy the flavors of my childhood without spending hours in the kitchen. It’s a dish that brings back fond memories and creates new ones with every bite.
What Makes This Crockpot Pozole Recipe Special?
This Crockpot Pozole recipe stands out due to its simplicity and rich flavors. Using a slow cooker allows the chicken to become incredibly tender while absorbing the savory notes of the enchilada sauce and spices. The addition of hominy adds a unique texture and heartiness to the soup, making it a complete meal. Plus, the customizable toppings, like fresh cilantro, lime, and radishes, allow everyone to personalize their bowl for an extra burst of flavor. It’s truly a comforting dish that warms the soul.
The Full Crockpot Pozole Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into large chunks
- 4 cups chicken broth
- 2 cups authentic red enchilada sauce
- 1/2 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 2 (25-ounce) cans white hominy, drained and rinsed
- 1 tablespoon dried Mexican oregano
- For topping: thinly shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, Mexican oregano
Instructions
- In a large slow cooker, combine the chicken, chicken broth, enchilada sauce, onion, garlic, chili powder, cumin, and salt. Stir well to combine the ingredients.
- Cover and cook on LOW for 5 1/2 hours or on HIGH for 3 1/2 hours. Tip: If you have time, cooking on LOW will yield a more tender chicken.
- Using a slotted spoon, transfer the chicken to a plate or cutting board and shred it using two forks. Tip: Let the chicken cool slightly to make shredding easier.
- Return the shredded chicken to the slow cooker. Add the hominy and oregano. Cover and cook for an additional 30 minutes.
- Serve the pozole in bowls, topped with lime juice, radishes, cilantro, shredded cabbage, and any other desired toppings. Tip: For extra flavor, consider adding avocado slices or a dollop of sour cream!
Serving Suggestions and Variations for Crockpot Pozole
Crockpot Pozole is a versatile dish that you can customize to suit your taste. Serve it with a side of tortilla chips or warm corn tortillas for a complete meal. You can also experiment with different toppings like diced jalapeños for a spicy kick or crumbled queso fresco for added creaminess. If you prefer a vegetarian version, substitute the chicken with beans and vegetable broth, and keep the hominy for that traditional texture. The possibilities are endless!
Frequently Asked Questions About Crockpot Pozole
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour on LOW or 30 minutes on HIGH.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave before serving.
Can I freeze pozole?
Yes, pozole freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. Reheat thoroughly before enjoying.
Is pozole gluten-free?
Yes, this pozole recipe is gluten-free, as it does not contain any wheat products. Always check the labels on your ingredients to ensure they are gluten-free.
Enjoy a comforting bowl of flavorful chicken pozole with all the traditional toppings!
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 6 hours
Total Time: 6 hours 15 minutes
Calories per Serving: 350
Servings: 6
Crockpot Pozole
Equipment
- Slow Cooker Use a large slow cooker for best results.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts, cut into large chunks
- 4 cups chicken broth
- 2 cups authentic red enchilada sauce
- 0.5 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 2 cans white hominy, drained and rinsed
- 1 tablespoon dried Mexican oregano
Instructions
- In a large slow cooker, combine the chicken, chicken broth, enchilada sauce, onion, garlic, chili powder, cumin, and salt. Stir well to combine the ingredients.
- Cover and cook on LOW for 5 1/2 hours or on HIGH for 3 1/2 hours. Tip: If you have time, cooking on LOW will yield a more tender chicken.
- Using a slotted spoon, transfer the chicken to a plate or cutting board and shred it using two forks. Tip: Let the chicken cool slightly to make shredding easier.
- Return the shredded chicken to the slow cooker. Add the hominy and oregano. Cover and cook for an additional 30 minutes.
- Serve the pozole in bowls, topped with lime juice, radishes, cilantro, shredded cabbage, and any other desired toppings. Tip: For extra flavor, consider adding avocado slices or a dollop of sour cream!