Slow Cooker Chicken Pozole
with chayote squash / avocados / radishes
- 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
- Chayote squash - 12 oz, diced (sub zucchini)
- Green onions - 2 stalks, chopped, white and green parts combined
- Avocados - 1, cubed
- Radishes (opt) - 3, sliced
- Limes - 1/2, wedges
- 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)
- Chayote squash - Peel and dice squash.
- Once pozole is done cooking, shred chicken with a fork and knife directly in slow cooker (or Dutch oven). Add in squash and heat on high for another 10 to 15 minutes or until squash is tender. 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 and avocados. Serve with lime wedges on the side. Enjoy!
I'm giving this four stars because I made some adjustments but I feel the ingredients are appropriate. First of all, I season the chicken with all of the spices listed to go in the soup and sear it in a skillet before putting it in the crock pot. I also use bone-in skin on chicken thighs, one per person. Instead of microwaving the aromatics I sauteed them in a pan in the chicken fat. I peeled the skin off of the chicken before putting it in the Crock-Pot as well. I left everything else the same. I will definitely make this again but I will probably double the hominy as well.0 Helpful
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.0 Helpful
Perfection, and so easy0 Helpful
Very warming and comforting on a cold rainy day. Made enough for leftovers.0 Helpful
Good but next time I’ll add more spices.0 Helpful
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!0 Helpful