Description
Crockpot Mexican Chicken Pozole Verde is a vibrant and comforting dish featuring tender chicken, hominy, and zesty green salsa, perfect for cozy nights or festive gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup green salsa
- 2 cups canned hominy (drained)
- 4 cups low-sodium chicken broth
- 1/2 cup fresh cilantro (chopped)
- Juice of 2 limes
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tsp ground cumin
- 2 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: Sliced radishes and avocado
Instructions
- Dice the onion and mince the garlic. Set aside.
- In a skillet over medium heat, sauté the onion until translucent, about 5 minutes. Add minced garlic and cook until fragrant.
- Transfer onions and garlic to your crockpot. Add chicken breasts, green salsa, hominy, chicken broth, cumin, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender.
- Remove chicken breasts, shred with two forks, return to the pot, and mix well.
- Squeeze lime juice before serving; garnish with fresh cilantro and optional toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg