Slow Cooker Chicken Pozole with avocados / radishes / sour cream
- Garlic - 4 cloves, chopped
- Onions, medium - 1, diced
- Peppers, poblanos - 2, diced (sub bell peppers; 1 bell pepper / 2 poblanos)
- Chicken thighs, boneless and skinless - 1 lb
- Garlic powder - 1 tsp
- Coriander, ground - 1 Tbsp
- Cumin - 1 Tbsp
- Oregano, dried - 2 tsp
- Paprika - 2 tsp
- Chili powder - 1 tsp
- Hatch chilis, canned (10 oz / 283g) - 1 can, drained (sub any canned mild green chilis)
- Stock, any type - 4 cups
- Salt - 1/2 tsp
- Hominy (15oz / 397g) - 1 can, drained and rinsed
- Green onions - 2 stalks, chopped, white and green parts combined
- Avocados - 1, cubed
- Radishes (opt) - 3, sliced
- Limes - 1/2, wedges
- Sour cream - for serving (sub plain or Greek yogurt)
- Garlic / Onions / Poblanos - Prep as directed and combine. (Can be done up to 5 days ahead)
- Chicken - Season chicken with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
- Season aromatics - Toss garlic, onions and poblanos with coriander, cumin, oregano, paprika and chili powder. Microwave for 1 1/2 minutes.
- Hatch chilis - Drain.
- Slow cook pozole - Place chicken, aromatics, hatch chilis, stock and salt in a slow cooker. Cook for 6 to 7 hours on low or 3 to 3 ½ hours on high. (If you prefer to use the stovetop, sear chicken in a Dutch oven. Add aromatics, hatch chilis, stock and salt. Simmer until chicken is cooked through, ~25 minutes. Continue with “Make” directions below.) (Can be done 1 day ahead)
- Once pozole is done cooking, shred chicken with a fork and knife directly in slow cooker (or Dutch oven). Add in hominy and heat on high for another 10 to 15 minutes. Season to taste with some salt and pepper.
- While pozole simmers, prep green onions, avocados, radishes (if using) and limes.
- Top soup with green onions, radishes, avocados and sour cream. Serve with lime wedges on the side. Enjoy!
This meal has 50 reviews
Excellent. Spicy, but I loved adding greek yogurt to tone it down. I put only a can of the mild green chilis (for 6 servings) and extra hominy, and it came out fine. I would love to try roasting the poblano first. Husband loved it too.
Perfection, and so easy
Very warming and comforting on a cold rainy day. Made enough for leftovers.
Good but next time I’ll add more spices.
I roasted the poblano and skinned it . Used 1 jalapeno and no hatch Chile's because I forgot them. I always triple the spices and for this one I decreased the stock to make it thicker. With some rolled up corn tortillas it was just as good as my grandmas!
This was only okay. I was excited about this because I love Mexican soups but this was a little underwhelming.