Easy Crockpot Chicken Pozole Verde for a Simple Dinner Tips, FAQ & printable recipe

Tips for success

To add another layer of flavor, consider lightly toasting the taco seasoning in a small, dry skillet for one minute before sprinkling it over the ingredients. This releases the essential oils in the spices, providing a deeper, more aromatic profile. Additionally, if you prefer a spicier pozole, you can add a finely diced jalapeño or a dash of your favorite hot sauce to the slow cooker along with the salsa verde before starting the cook.

If you find the stew is a bit too thin after shredding the chicken, you can thicken it by mashing a few of the hominy kernels against the side of the slow cooker with a spoon.

The starch released from the hominy will naturally thicken the broth without the need for additional ingredients like flour or cornstarch. This simple trick keeps the dish authentic and ensures a rich, hearty consistency that clings perfectly to the shredded chicken in every single bite.

Variations

• Pork Pozole Verde: Substitute the chicken thighs with cubed pork shoulder. The pork requires a longer cooking time, so cook on low for 8 to 10 hours until the meat is fork-tender and reaches 145°F (63°C).
• Vegetarian Pozole: Replace the chicken with a variety of hearty vegetables such as diced zucchini, bell peppers, and canned black beans. Reduce the cooking time to 3 to 4 hours on low to keep the vegetables from becoming overly soft.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the container is sealed tightly to maintain freshness.

Freezer

Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop until hot.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until steaming hot. Add a splash of water if the broth has thickened too much.

Transfer any leftover pozole into airtight containers once it has cooled down. It is important that the food does not sit at room temperature for longer than two hours to ensure food safety. Properly stored, the pozole will maintain its quality in the refrigerator for up to three days. When ready to eat, ensure it is heated through to a steaming temperature, which helps maintain the best flavor and texture of the broth and the tender chicken pieces.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire recipe, allow it to cool, and store it for up to three days.

When you are ready to serve, simply reheat the portion you need on the stovetop or in the microwave. This makes it a perfect option for meal prepping, ensuring you have a delicious, homemade dinner ready to go for several days during a busy week.

Serving ideas

Serve the pozole in deep bowls to hold the broth, and be generous with your garnishes. In addition to the sliced radishes, consider serving with warm corn tortillas or tortilla chips on the side for dipping.

A sprinkle of fresh cilantro or a spoonful of diced white onion can also add a nice crunch and flavor contrast to the soft hominy and chicken. Offering lime wedges on the side allows guests to customize the acidity of their own bowl to their personal preference.

For a more substantial meal, you can serve the pozole alongside a simple cabbage slaw tossed in a light vinaigrette. The brightness of the slaw complements the savory depth of the stew beautifully.

Ensure that the pozole is served piping hot, as the fats from the chicken and the body of the salsa verde are best enjoyed when warm. This dish is designed to be a comforting, standalone meal, making it an easy and impressive choice for entertaining or family dinners.

Frequently asked questions

Recipe card

Easy Crockpot Chicken Pozole Verde for a Simple Dinner

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken thighs, skinless and boneless
• 2 cans (15 oz each) white hominy, drained
• 1 packet taco seasoning
• 24 oz salsa verde
• Sliced radishes, for serving

Instructions

1. Place the raw chicken thighs across the bottom of the slow cooker insert. Scatter the drained hominy evenly over the chicken pieces. Sprinkle the packet of taco seasoning across the hominy to ensure the flavors distribute as the dish cooks. Finally, pour the entire jar of salsa verde over the top of the ingredients. Cover the slow cooker with the lid to begin the cooking process.
2. Cook the mixture on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours. The chicken must reach an internal temperature of at least 165°F (74°C) to be fully cooked. Once the chicken is tender enough to shred, use two forks to pull the meat apart directly within the sauce. The shredded chicken will absorb the tangy flavors of the salsa verde and the savory seasoning.
3. Ladle the hot pozole into individual serving bowls. Top each portion with thinly sliced radishes for a fresh, crunchy contrast. Serve immediately while hot. If there are leftovers, allow the pozole to cool to room temperature for no more than two hours before transferring to airtight containers and placing them into the refrigerator for storage.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

22 g

Fat

12 g

Fiber

4 g

Sugar

3.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.