Description
This smoky and hearty Slow Cooker Chicken Pozole uses chipotle peppers, chicken legs, and hominy to bring the comfort of real Mexican cooking right to your table. Easy to prep and packed with flavor, it’s perfect for busy weeknights.
Ingredients
- 1 large red or yellow onion, peeled and quartered
- 2 carrots, trimmed and halved
- 2 celery stalks, halved
- 8 garlic cloves
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 3 to 3½ pounds skin-on whole chicken legs (about 5 legs)
- 5 cups chicken broth or stock
- Kosher salt, to taste
- 1 cup frozen corn
- 1 (29-ounce) can hominy (pozole), rinsed and drained
- Juice of 1 lime, plus more for serving
- Crushed chips, shredded cabbage, diced avocado, minced red onion, and cilantro for topping
Instructions
1. Place onion, carrots, celery, and garlic into slow cooker. Add chopped chipotle peppers with adobo, onion powder, garlic powder, and cumin.
2. Remove skin from half the chicken legs and add all legs to the slow cooker. Pour in broth and season with salt if needed.
3. Cook on low for 4–6 hours until chicken is tender and broth is flavorful.
4. Remove chicken and vegetables. Discard vegetables and shred chicken. Use immersion blender to purée the broth.
5. Add corn, hominy, and lime juice. Return shredded chicken to slow cooker and warm through.
6. Serve with toppings of choice like cabbage, avocado, and crushed chips.
Notes
Use fewer chipotle peppers for a milder version.
Hominy adds a traditional pozole texture, but you can substitute with white corn or chickpeas.
Store leftovers in fridge for 4 days or freeze for up to 3 months.
Garnish with fresh toppings to add crunch and freshness to every bite.
- Prep Time: 20 minutes
- Cook Time: 4–6 hours
- Category: Recipes For Dinner Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g