Slow-Cooked Mexican Chicken Green Pozole

why make this recipe

Crockpot Mexican Chicken Green Pozole is a delicious and comforting dish. It’s perfect for busy days because you can set it in the morning and come home to a warm and hearty meal. The flavors of tomatillos, chicken, and spices blend beautifully in the slow cooker. Plus, it’s healthy and satisfying, making it a great choice for family dinners or gatherings with friends.

how to make Crockpot Mexican Chicken Green Pozole

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)

Directions:

1. Rinse the tomatillos under water to remove any sticky residue. Then chop them along with the onion and garlic.
2. In a blender, combine the chopped tomatillos, garlic, onion, and half of the chicken broth. Blend until smooth.
3. Place the chicken thighs in the crockpot and pour the blended sauce over them. Add the remaining chicken broth and stir gently without shredding the chicken.
4. Season with salt, pepper, and optional cumin or chili powder as desired.
5. Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
6. Shred the chicken inside the crockpot using two forks and mix it well before serving. Serve hot with fresh cilantro and lime wedges.

how to serve Crockpot Mexican Chicken Green Pozole

You can serve Crockpot Mexican Chicken Green Pozole in bowls. Top with freshly chopped cilantro and lime wedges for added flavor. This dish goes well with tortilla chips or warm corn tortillas on the side. You can also add toppings like avocado, radishes, or jalapeños for extra crunch and spice.

how to store Crockpot Mexican Chicken Green Pozole

To store leftovers, let the pozole cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Pour the pozole into freezer-safe containers, leaving some space at the top for expansion. It can last in the freezer for up to 3 months.

tips to make Crockpot Mexican Chicken Green Pozole

• For a spicier kick, you can add diced jalapeños or a splash of hot sauce.
• Make sure to blend the tomatillos well for a smooth consistency.
• If you prefer a thicker pozole, cook it uncovered for the last 30 minutes to allow some liquid to evaporate.

variation

You can easily make vegetarian pozole by replacing the chicken with chickpeas or black beans. Simply adjust the cooking time to ensure they are heated through. You can also use green salsa if you’re short on time.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just be aware that they may dry out a little faster than thighs.

Can I make this dish spicy?
Absolutely! You can add more chili powder or toss in some chopped jalapeños to increase the heat level.

How do I know when the chicken is cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and is tender enough to shred with forks.