This classic Mexican soup is the definition of hearty. The celebratory dish dates back to pre-Columbian Mesoamerica, and is now popular all over Mexico, as well as New Mexico (where it’s known as posole).
There are three main types of pozole: white (blanco), green (verde), and red (rojo) — yep, just like the Mexican flag! Each requires a certain set of ingredients, but hominy and some sort of stewed meat is almost always present. Pozole is often topped with cabbage or lettuce, chopped onion, sliced radishes, avocado, and plenty of lime wedges for squeezing.
Make no mistake: this slow cooker version isn’t authentic, but it is quick, easy, flavorful, and filling. Mix and match your favorite toppings and feel free to sub in your favorite protein — pork, beef, or turkey would all be delicious. Just be sure to adjust your cook time accordingly.
If you’re looking for something more classic, check out our
Best-Ever Pozole. It’s the red variety, and it includes a puree of several chilis, giving a complex smokiness to the final dish. If you’ve got the time, you can even use Makinze’s recipe for the chili puree and add it to this recipe!
Ingredients
- 4 c.low-sodium chicken broth
- 3boneless skinless chicken breasts
- 2poblano peppers, chopped
- 1white onion, chopped
- 2cloves garlic, minced
- 1 tbsp.cumin
- 1 tbsp.oregano
- 2 tsp.chili powder
- 2 tsp.kosher salt
- Freshly ground black pepper
- 2(15-oz) cans hominy, drained and rinsed
- Thinly sliced radishes, for garnish
- Sliced green cabbage, for garnish
- Fresh cilantro, for garnish
Directions
-
- Step 1
Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
- Step 2Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
- Step 3Serve soup into bowls and garnish with radish, cabbage and cilantro.
- Step 1
