Chicken Pozole Verde Crockpot
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Mexico, you’re about to find out. Crockpot Mexican Chicken Pozole Verde is one of those recipes that takes me straight back to my abuela’s kitchen. The tangy tomatillos, tender chicken, and fragrant spices simmer together until they transform into a bowl of comfort that feels like a hug. This spicy chicken pozole is not just food, it’s tradition in a bowl. Every spoonful connects me to my roots while bringing vibrant flavor right to my family’s table.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 6 hours |
| Total Time | 6 hours 15 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mexican |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Set it and forget it convenience: Using a crockpot means you can toss everything in and let it do the work while your home fills with irresistible aromas.
- Rich authentic flavor: Tomatillos, garlic, and cumin bring layers of brightness and depth that make this verde pozole chicken stand out.
- Family-friendly and comforting: The mild spice makes it kid-friendly, but you can always kick up the heat with jalapeños or hot sauce for spice lovers.
- Perfect for gatherings: Big batches make this pozole recipe verde ideal for family dinners, meal prep, or potlucks where you want to wow a crowd.
- Customizable toppings: Fresh cilantro, crunchy radishes, or a squeeze of lime let everyone at the table make their bowl unique.
Crockpot Mexican Chicken Pozole Verde
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Description
Crockpot Mexican Chicken Pozole Verde is a vibrant, cozy dish packed with tomatillos, garlic, and spices. This slow-cooked soup is topped with fresh cilantro and lime for an easy, flavorful meal.
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)
Instructions
1. Rinse tomatillos under water to remove any sticky residue. Chop them along with onion and garlic.
2. In a blender, combine tomatillos, garlic, onion, and half of the chicken broth. Blend until smooth.
3. Place chicken thighs in the crockpot. Pour blended sauce over them and add remaining broth. Stir gently.
4. Season with salt, pepper, cumin, or chili powder as desired.
5. Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
6. Shred the chicken inside the crockpot using two forks. Serve hot with fresh cilantro and lime wedges.
Notes
Add hominy for a traditional twist.
Garnish with radishes, avocado, or shredded cabbage.
Store leftovers in the fridge for 4 days or freeze up to 3 months.
Balance with lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 140mg
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)
Ingredient Tips Table
| Ingredient | Tip |
| Chicken thighs | Use thighs for juicier, more flavorful meat compared to chicken breasts. |
| Tomatillos | Choose firm, bright green tomatillos with dry husks for the best tangy flavor. |
| Chicken broth | Low-sodium broth gives you more control over seasoning. |
| Onion | Yellow onions add sweetness, but white onions can be swapped for sharper flavor. |
| Garlic | Freshly minced garlic brings more depth than pre-chopped. |
| Spices | Cumin and chili powder are optional, but they enhance earthiness and warmth. |
Step-by-Step Instructions
- Prepare vegetables: Rinse tomatillos under water to remove any sticky residue. Chop them along with the onion and garlic.
- Blend sauce: In a blender, combine tomatillos, onion, garlic, and half of the chicken broth. Blend until smooth and vibrant green.
- Assemble crockpot: Place chicken thighs in the crockpot, then pour the blended sauce over them. Add the remaining broth and stir gently.
- Season: Sprinkle with salt, pepper, cumin, or chili powder as desired. Stir lightly without shredding the chicken.
- Slow cook: Cover and cook on low for 6 hours or high for 3 hours until the chicken is fork-tender.
- Shred and serve: Shred the chicken directly in the crockpot with two forks. Ladle the pozole into bowls and top with cilantro, lime wedges, and any favorite garnishes.
Helpful Tips
- Always rinse tomatillos well since their husks leave a sticky film.
- Taste the broth halfway through cooking and adjust seasoning as needed.
- If the soup is too thin, simmer uncovered for 20 minutes at the end.
- Add garnishes right before serving to keep them fresh and crisp.
Expert Tips for the Best Results
- Toast the spices: Lightly toast cumin or chili powder in a dry pan before adding for deeper flavor.
- Use homemade broth: If you have time, homemade chicken broth adds an extra layer of richness.
- Don’t over-shred: Keep chicken pieces slightly chunky so they don’t get lost in the broth.
- Balance with acid: A final squeeze of lime brightens the entire dish.
Recipe Variations
- Spicy version: Blend in 1–2 jalapeños or serrano peppers with the tomatillos for more heat.
- Hominy twist: Add canned hominy for a more traditional pozole texture and flavor.
- Chicken breast option: Swap chicken thighs for chicken breasts if you prefer leaner meat, but reduce cook time slightly.
- Vegetarian version: Replace chicken with hearty mushrooms or jackfruit and use vegetable broth.
Make Ahead & Freezer Tips
Pozole verde can be made 1–2 days ahead and refrigerated. The flavors deepen as it rests, making it even better the next day. For freezing, let the soup cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve pozole verde in deep bowls with fresh garnishes like cilantro, sliced radishes, shredded cabbage, avocado slices, and lime wedges. For an authentic touch, pair with warm corn tortillas or tostadas on the side.
Pairing Ideas
This crockpot posole pairs beautifully with a crisp Mexican lager or a refreshing agua fresca. For wine lovers, try a chilled Sauvignon Blanc or dry Riesling to complement the tangy tomatillos. On the side, serve Mexican rice or a simple green salad.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop over medium heat, stirring occasionally. In a pinch, reheat in the microwave in 1-minute intervals until hot.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs? Yes, chicken breasts work but may be less juicy. Just shorten the cooking time slightly.
What is hominy and can I add it? Hominy is dried corn that’s been treated to puff up and soften. It’s a classic addition to pozole and makes the dish more authentic.
How spicy is this recipe? This version is mild, but you can adjust heat by adding chili powder, jalapeños, or hot sauce.
Can I cook it on high instead of low? Yes, cooking on high for 3 hours works well if you’re short on time.
What toppings go best with pozole verde? Cilantro, lime, radishes, avocado, and shredded cabbage are all delicious and add freshness.
Can I make it ahead for a party? Absolutely, this is one of the best make-ahead crockpot recipes Mexican food lovers will enjoy. Just reheat before serving.
Can I freeze leftovers? Yes, pozole freezes beautifully for up to 3 months. Just thaw and reheat when ready.
Nutrition Info
| Serving Size | 1 cup (240g) |
| Calories | 360 |
| Protein | 41g |
| Carbohydrates | 25g |
| Fat | 12g |
| Fiber | 4g |
| Sugar | 3g |
| Cholesterol | 140mg |
| Sodium | 620mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Crockpot Mexican Chicken Pozole Verde is comfort in a bowl, bringing bold authentic flavors right into your kitchen. Try it once and you’ll see why this traditional pozole is the perfect mix of cozy, vibrant, and unforgettable.
