Crockpot Pozole
A comforting chicken soup featuring hominy and spices, cooked in a slow cooker.
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!
Notes
For added flavor, consider garnishing with avocado slices, jalapeños, or a dollop of sour cream.