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Southern Dishes

Slow Cooker Pozole Rich and Flavorful Recipe

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For a rich and hearty pozole, gather these main ingredients: - 2 lbs boneless, skinless chicken thighs - 6 cups chicken broth - 2 (15 oz) cans hominy, drained and rinsed - 1 large onion, chopped - 4 cloves garlic, minced - 2 tsp ground cumin - 1 tsp dried oregano - 1 tsp smoked paprika - 1-2 medium jalapeños, diced (adjust for heat) - Salt and pepper to taste These ingredients create a base full of flavor. The chicken thighs add protein and richness. Chicken broth gives depth, while hominy provides texture. To enhance your pozole, consider these optional garnishes: - Fresh lime wedges (for serving) - Chopped cilantro (for garnish) - Sliced radishes (for garnish) - Shredded cabbage (for garnish) These toppings add freshness and crunch. The lime juice brings brightness, while cilantro adds a herby note. The right spices make your pozole stand out. Use these seasonings: - Ground cumin for warmth - Dried oregano for earthiness - Smoked paprika for a hint of smokiness These spices create a rich flavor profile. Adjust the seasonings to your taste. Feel free to experiment and find your perfect balance. {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 2 lbs boneless, skinless chicken thighs - 6 cups chicken broth - 2 (15 oz) cans hominy, drained and rinsed - 1 large onion, chopped - 4 cloves garlic, minced - 2 tsp ground cumin - 1 tsp dried oregano - 1 tsp smoked paprika - 1-2 medium jalapeños, diced (adjust for heat) - Salt and pepper to taste First, chop the onion and mince the garlic. If you like heat, dice the jalapeños to your taste. In the slow cooker, add the chicken thighs, chopped onion, minced garlic, and jalapeños. Sprinkle in the cumin, oregano, smoked paprika, salt, and pepper. Pour the chicken broth over everything. Make sure all the ingredients get submerged. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Your chicken will be tender and ready to shred. After cooking, carefully take out the chicken thighs. Use two forks to shred the chicken. Return the shredded chicken to the slow cooker. Now, add the drained hominy and stir everything well. Let it heat through for about 15-20 minutes. Taste the pozole and adjust the seasoning if needed. To make the best slow cooker pozole, start with good meat. I suggest using boneless, skinless chicken thighs. They stay juicy and tender. Always cut your veggies evenly. This helps them cook at the same rate. Layer your ingredients in the slow cooker, starting with meat and then veggies. Pour the broth last to cover everything. One common mistake is overcooking the chicken. It can become dry. Stick to the cooking times. Another mistake is not tasting the dish. Always check the seasoning before serving. You may need to add more salt or spices. Lastly, don’t skip the garnishes. They add fresh flavor and texture. To boost flavor, add fresh herbs like cilantro at the end. You can also squeeze lime juice over the dish before serving. For a richer taste, try adding a bit of smoked paprika. If you like heat, toss in more jalapeños. To improve texture, use hominy that’s drained well. This prevents excess water from making your pozole watery. Pro Tips Choose Quality Chicken: Opt for organic or free-range chicken thighs for a richer flavor and better texture. Adjust Spice Level: If you prefer a milder pozole, remove the seeds from the jalapeños or substitute with a milder pepper. Garnish for Freshness: Fresh cilantro, radishes, and lime add brightness to the dish, enhancing the overall flavor and presentation. Make it Ahead: This pozole tastes even better the next day, making it a great make-ahead meal for busy weeknights. {{image_2}} If you want a vegetarian or vegan pozole, you can easily swap the chicken. Use jackfruit or mushrooms for a meaty texture. You can also add more beans, like black beans or pinto beans. Replace the chicken broth with vegetable broth for a rich flavor. This version still packs a delicious punch, so you won't miss the meat! Pozole is not just for chicken. You can use pork or beef for a twist. For pork, go for pork shoulder; it becomes tender and pulls apart easily. Use beef chuck or brisket for a heartier option. Just adjust the cooking time to make sure the meat is tender. Each meat brings its own flavor, making your pozole unique. Pozole has many regional styles across Mexico. In Guerrero, you’ll find pozole rojo, made with red chilies for a smoky taste. In Jalisco, the pozole is often green, using tomatillos and green chilies. In some areas, you might even see seafood in pozole! Each region adds its own special touch, giving you plenty of ways to enjoy this classic dish. First, let your pozole cool down. Then, transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to keep the garnishes separate. This way, they stay fresh and crisp. When you want to enjoy your leftovers, heat them on the stove. Pour the pozole into a pot. Heat it over medium heat. Stir often to avoid sticking. If it seems too thick, add a little broth or water. You can also microwave it. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring between each one. Freezing pozole is easy. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. Pozole can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best flavor. If you can't find hominy, you have options. You can use canned corn as a substitute. It won’t have the same texture, but it works well. You could also use cooked white beans. They add creaminess and some protein. Both options will keep your pozole tasty. Yes, you can cook pozole on the stove. Just follow the same steps as in the slow cooker. Start by sautéing the onion and garlic in a pot. Then, add the chicken and spices. Pour in the broth and bring it to a boil. Simmer for about 30-40 minutes. Shred the chicken and add the hominy. Let it heat through and enjoy! The spice level depends on the jalapeños. If you use one, it will be mild. If you want more heat, add two jalapeños. You can also remove the seeds for less spice. Taste the broth before serving. You can always add hot sauce later if you like it spicier! You can make a great slow cooker pozole by using key ingredients and spices. Follow the easy steps to prepare, cook, and enjoy it. Remember to avoid common mistakes and use the tips to boost flavor. There are many ways to change the recipe to fit your taste, including vegetarian options. Store leftovers properly to keep them fresh. With this guide, you have all the info to make a delicious meal. Enjoy your culinary adventure with pozole!

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If you crave a warm, delicious meal that practically cooks itself, you need this Slow Cooker Pozole recipe. With just a few simple ingredients and a slow cooker, you’ll create a rich and flavorful dish perfect for family or friends. In this article, I’ll guide you through easy steps, top tips, and tasty variations. Get ready to impress everyone with your cooking skills, even if you’re a beginner!

Why I Love This Recipe

  1. Comforting Flavors: This pozole delivers a warm, hearty experience with its rich spices and tender chicken, perfect for chilly days.
  2. Slow Cooker Convenience: With minimal prep, simply toss the ingredients in and let the slow cooker do the work while you go about your day.
  3. Customizable Heat: Adjust the spiciness by varying the amount of jalapeños, making it suitable for everyone’s palate.
  4. Beautiful Presentation: Garnished with fresh cilantro, radishes, and lime, this dish is as visually appealing as it is delicious.

Ingredients

Main ingredients for Slow Cooker Pozole

For a rich and hearty pozole, gather these main ingredients:

– 2 lbs boneless, skinless chicken thighs

– 6 cups chicken broth

– 2 (15 oz) cans hominy, drained and rinsed

– 1 large onion, chopped

– 4 cloves garlic, minced

– 2 tsp ground cumin

– 1 tsp dried oregano

– 1 tsp smoked paprika

– 1-2 medium jalapeños, diced (adjust for heat)

– Salt and pepper to taste

These ingredients create a base full of flavor. The chicken thighs add protein and richness. Chicken broth gives depth, while hominy provides texture.

Optional garnishes and toppings

To enhance your pozole, consider these optional garnishes:

– Fresh lime wedges (for serving)

– Chopped cilantro (for garnish)

– Sliced radishes (for garnish)

– Shredded cabbage (for garnish)

These toppings add freshness and crunch. The lime juice brings brightness, while cilantro adds a herby note.

Recommended spices and seasonings

The right spices make your pozole stand out. Use these seasonings:

– Ground cumin for warmth

– Dried oregano for earthiness

– Smoked paprika for a hint of smokiness

These spices create a rich flavor profile. Adjust the seasonings to your taste. Feel free to experiment and find your perfect balance.

Step-by-Step Instructions

Preparing the ingredients

Start by gathering your ingredients. You will need:

– 2 lbs boneless, skinless chicken thighs

– 6 cups chicken broth

– 2 (15 oz) cans hominy, drained and rinsed

– 1 large onion, chopped

– 4 cloves garlic, minced

– 2 tsp ground cumin

– 1 tsp dried oregano

– 1 tsp smoked paprika

– 1-2 medium jalapeños, diced (adjust for heat)

– Salt and pepper to taste

First, chop the onion and mince the garlic. If you like heat, dice the jalapeños to your taste.

Cooking the pozole in the slow cooker

In the slow cooker, add the chicken thighs, chopped onion, minced garlic, and jalapeños. Sprinkle in the cumin, oregano, smoked paprika, salt, and pepper. Pour the chicken broth over everything. Make sure all the ingredients get submerged. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Your chicken will be tender and ready to shred.

Shredding the chicken and final adjustments

After cooking, carefully take out the chicken thighs. Use two forks to shred the chicken. Return the shredded chicken to the slow cooker. Now, add the drained hominy and stir everything well. Let it heat through for about 15-20 minutes. Taste the pozole and adjust the seasoning if needed.

Tips & Tricks

Best practices for slow cooking

To make the best slow cooker pozole, start with good meat. I suggest using boneless, skinless chicken thighs. They stay juicy and tender. Always cut your veggies evenly. This helps them cook at the same rate. Layer your ingredients in the slow cooker, starting with meat and then veggies. Pour the broth last to cover everything.

Common mistakes to avoid

One common mistake is overcooking the chicken. It can become dry. Stick to the cooking times. Another mistake is not tasting the dish. Always check the seasoning before serving. You may need to add more salt or spices. Lastly, don’t skip the garnishes. They add fresh flavor and texture.

How to enhance flavor and texture

To boost flavor, add fresh herbs like cilantro at the end. You can also squeeze lime juice over the dish before serving. For a richer taste, try adding a bit of smoked paprika. If you like heat, toss in more jalapeños. To improve texture, use hominy that’s drained well. This prevents excess water from making your pozole watery.

Pro Tips

  1. Choose Quality Chicken: Opt for organic or free-range chicken thighs for a richer flavor and better texture.
  2. Adjust Spice Level: If you prefer a milder pozole, remove the seeds from the jalapeños or substitute with a milder pepper.
  3. Garnish for Freshness: Fresh cilantro, radishes, and lime add brightness to the dish, enhancing the overall flavor and presentation.
  4. Make it Ahead: This pozole tastes even better the next day, making it a great make-ahead meal for busy weeknights.

Variations

Vegetarian or vegan options

If you want a vegetarian or vegan pozole, you can easily swap the chicken. Use jackfruit or mushrooms for a meaty texture. You can also add more beans, like black beans or pinto beans. Replace the chicken broth with vegetable broth for a rich flavor. This version still packs a delicious punch, so you won’t miss the meat!

Different meats for pozole

Pozole is not just for chicken. You can use pork or beef for a twist. For pork, go for pork shoulder; it becomes tender and pulls apart easily. Use beef chuck or brisket for a heartier option. Just adjust the cooking time to make sure the meat is tender. Each meat brings its own flavor, making your pozole unique.

Regional variations of pozole

Pozole has many regional styles across Mexico. In Guerrero, you’ll find pozole rojo, made with red chilies for a smoky taste. In Jalisco, the pozole is often green, using tomatillos and green chilies. In some areas, you might even see seafood in pozole! Each region adds its own special touch, giving you plenty of ways to enjoy this classic dish.

Storage Info

How to store leftovers

First, let your pozole cool down. Then, transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to keep the garnishes separate. This way, they stay fresh and crisp.

Reheating tips for optimal taste

When you want to enjoy your leftovers, heat them on the stove. Pour the pozole into a pot. Heat it over medium heat. Stir often to avoid sticking. If it seems too thick, add a little broth or water. You can also microwave it. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring between each one.

Freezing guidelines for pozole

Freezing pozole is easy. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. Pozole can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best flavor.

FAQs

What can I substitute for hominy?

If you can’t find hominy, you have options. You can use canned corn as a substitute. It won’t have the same texture, but it works well. You could also use cooked white beans. They add creaminess and some protein. Both options will keep your pozole tasty.

Can I cook pozole on the stove instead?

Yes, you can cook pozole on the stove. Just follow the same steps as in the slow cooker. Start by sautéing the onion and garlic in a pot. Then, add the chicken and spices. Pour in the broth and bring it to a boil. Simmer for about 30-40 minutes. Shred the chicken and add the hominy. Let it heat through and enjoy!

How spicy is this pozole recipe?

The spice level depends on the jalapeños. If you use one, it will be mild. If you want more heat, add two jalapeños. You can also remove the seeds for less spice. Taste the broth before serving. You can always add hot sauce later if you like it spicier!

You can make a great slow cooker pozole by using key ingredients and spices. Follow the easy steps to prepare, cook, and enjoy it. Remember to avoid common mistakes and use the tips to boost flavor. There are many ways to change the recipe to fit your taste, including vegetarian options. Store leftovers properly to keep them fresh. With this guide, you have all the info to make a delicious meal. Enjoy your culinary adventure with pozol

For a rich and hearty pozole, gather these main ingredients: - 2 lbs boneless, skinless chicken thighs - 6 cups chicken broth - 2 (15 oz) cans hominy, drained and rinsed - 1 large onion, chopped - 4 cloves garlic, minced - 2 tsp ground cumin - 1 tsp dried oregano - 1 tsp smoked paprika - 1-2 medium jalapeños, diced (adjust for heat) - Salt and pepper to taste These ingredients create a base full of flavor. The chicken thighs add protein and richness. Chicken broth gives depth, while hominy provides texture. To enhance your pozole, consider these optional garnishes: - Fresh lime wedges (for serving) - Chopped cilantro (for garnish) - Sliced radishes (for garnish) - Shredded cabbage (for garnish) These toppings add freshness and crunch. The lime juice brings brightness, while cilantro adds a herby note. The right spices make your pozole stand out. Use these seasonings: - Ground cumin for warmth - Dried oregano for earthiness - Smoked paprika for a hint of smokiness These spices create a rich flavor profile. Adjust the seasonings to your taste. Feel free to experiment and find your perfect balance. {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 2 lbs boneless, skinless chicken thighs - 6 cups chicken broth - 2 (15 oz) cans hominy, drained and rinsed - 1 large onion, chopped - 4 cloves garlic, minced - 2 tsp ground cumin - 1 tsp dried oregano - 1 tsp smoked paprika - 1-2 medium jalapeños, diced (adjust for heat) - Salt and pepper to taste First, chop the onion and mince the garlic. If you like heat, dice the jalapeños to your taste. In the slow cooker, add the chicken thighs, chopped onion, minced garlic, and jalapeños. Sprinkle in the cumin, oregano, smoked paprika, salt, and pepper. Pour the chicken broth over everything. Make sure all the ingredients get submerged. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Your chicken will be tender and ready to shred. After cooking, carefully take out the chicken thighs. Use two forks to shred the chicken. Return the shredded chicken to the slow cooker. Now, add the drained hominy and stir everything well. Let it heat through for about 15-20 minutes. Taste the pozole and adjust the seasoning if needed. To make the best slow cooker pozole, start with good meat. I suggest using boneless, skinless chicken thighs. They stay juicy and tender. Always cut your veggies evenly. This helps them cook at the same rate. Layer your ingredients in the slow cooker, starting with meat and then veggies. Pour the broth last to cover everything. One common mistake is overcooking the chicken. It can become dry. Stick to the cooking times. Another mistake is not tasting the dish. Always check the seasoning before serving. You may need to add more salt or spices. Lastly, don’t skip the garnishes. They add fresh flavor and texture. To boost flavor, add fresh herbs like cilantro at the end. You can also squeeze lime juice over the dish before serving. For a richer taste, try adding a bit of smoked paprika. If you like heat, toss in more jalapeños. To improve texture, use hominy that’s drained well. This prevents excess water from making your pozole watery. Pro Tips Choose Quality Chicken: Opt for organic or free-range chicken thighs for a richer flavor and better texture. Adjust Spice Level: If you prefer a milder pozole, remove the seeds from the jalapeños or substitute with a milder pepper. Garnish for Freshness: Fresh cilantro, radishes, and lime add brightness to the dish, enhancing the overall flavor and presentation. Make it Ahead: This pozole tastes even better the next day, making it a great make-ahead meal for busy weeknights. {{image_2}} If you want a vegetarian or vegan pozole, you can easily swap the chicken. Use jackfruit or mushrooms for a meaty texture. You can also add more beans, like black beans or pinto beans. Replace the chicken broth with vegetable broth for a rich flavor. This version still packs a delicious punch, so you won't miss the meat! Pozole is not just for chicken. You can use pork or beef for a twist. For pork, go for pork shoulder; it becomes tender and pulls apart easily. Use beef chuck or brisket for a heartier option. Just adjust the cooking time to make sure the meat is tender. Each meat brings its own flavor, making your pozole unique. Pozole has many regional styles across Mexico. In Guerrero, you’ll find pozole rojo, made with red chilies for a smoky taste. In Jalisco, the pozole is often green, using tomatillos and green chilies. In some areas, you might even see seafood in pozole! Each region adds its own special touch, giving you plenty of ways to enjoy this classic dish. First, let your pozole cool down. Then, transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to keep the garnishes separate. This way, they stay fresh and crisp. When you want to enjoy your leftovers, heat them on the stove. Pour the pozole into a pot. Heat it over medium heat. Stir often to avoid sticking. If it seems too thick, add a little broth or water. You can also microwave it. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring between each one. Freezing pozole is easy. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. Pozole can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove for the best flavor. If you can't find hominy, you have options. You can use canned corn as a substitute. It won’t have the same texture, but it works well. You could also use cooked white beans. They add creaminess and some protein. Both options will keep your pozole tasty. Yes, you can cook pozole on the stove. Just follow the same steps as in the slow cooker. Start by sautéing the onion and garlic in a pot. Then, add the chicken and spices. Pour in the broth and bring it to a boil. Simmer for about 30-40 minutes. Shred the chicken and add the hominy. Let it heat through and enjoy! The spice level depends on the jalapeños. If you use one, it will be mild. If you want more heat, add two jalapeños. You can also remove the seeds for less spice. Taste the broth before serving. You can always add hot sauce later if you like it spicier! You can make a great slow cooker pozole by using key ingredients and spices. Follow the easy steps to prepare, cook, and enjoy it. Remember to avoid common mistakes and use the tips to boost flavor. There are many ways to change the recipe to fit your taste, including vegetarian options. Store leftovers properly to keep them fresh. With this guide, you have all the info to make a delicious meal. Enjoy your culinary adventure with pozole!

Hearty Slow Cooker Pozole

A comforting and flavorful pozole made with chicken, hominy, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 6 cups chicken broth
  • 2 15 oz cans hominy, drained and rinsed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1-2 medium jalapeños, diced (adjust for heat)
  • to taste salt and pepper
  • as needed fresh lime wedges (for serving)
  • as needed chopped cilantro (for garnish)
  • as needed sliced radishes (for garnish)
  • as needed shredded cabbage (for garnish)

Instructions
 

  • In the slow cooker, add the chicken thighs, chopped onion, minced garlic, diced jalapeños, cumin, oregano, smoked paprika, salt, and pepper.
  • Pour the chicken broth over the ingredients in the slow cooker, ensuring everything is submerged.
  • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
  • Once cooked, carefully remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker.
  • Add the drained hominy to the pot and stir well. Allow it to heat through for an additional 15-20 minutes.
  • Taste and adjust seasoning if necessary.

Notes

Serve hot, garnished with chopped cilantro, sliced radishes, and shredded cabbage. Offer lime wedges on the side for an extra burst of flavor.
Keyword chicken, pozole, slow cooker, soup

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