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