Slow Cooker Mexican Chicken Pozole Soup Recipe
2021-08-01- Cuisine: Mexican
- Course: Main Dish, Soup
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
288.9 -
Carbohydrates
16.6 g -
Cholesterol
134.9 mg -
Fat
9.0 g -
Fiber
3.4 g -
Protein
34.6 g -
Saturated Fat
1.9 g -
Serving Size
1 -
Sodium
448.9 mg -
Sugar
2.7 g -
Trans Fat
3.2 g -
Unsaturated Fat
2.5 g -
Potassium
528.5 mg
Slow cooker Mexican chicken pozole soup recipe. Super easy and delicious Mexican pozole Verde soup cooked in a slow cooker. I used Homemade Low-Sodium Chicken Broth, to make this soup.
Slow Cooker Mexican Chicken Pozole Soup Recipe
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Ingredients
- 2 pounds (960 g) boneless and skinless chickn thighs
- 4 cups (1 L) low-sodium chicken broth
- 1 medium yellow onion, peeled and diced
- 1 medium poblano pepper, seeded and diced
- 3 cloves garlic, peeled and minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 30 oz (900 ml) can hominy beans, drained and rinsed
- freshly squeezed juice of 1 lime
- For Toppings:
- fresh cilantro leaves
- lime wedges
- radishes
- sliced avocado
Method
Step 1
In a 5-quart (5 L) slow cooker, combine chicken thighs, broth, onion, cumin, poblano, chili powder, oregano, and salt. Mix well.
Step 2
Cover the pot and cook on low-heat setting for 6-8 hours, or until chicken is tender.
Step 3
Open the cooker. Using two forks, shred the chicken. Stir in hominy beans and lime juice.
Step 4
Serve hot, garnished with lime wedges, radishes, and sliced avocado.
