Slow Cooker Chicken Pozole
photo by Jonathan Melendez
- Ready In:
- 5hrs 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 1⁄4 lbs boneless skinless chicken thighs, cut into 1 inch pieces
- 2 garlic cloves, finely chopped
- 2 (15 ounce) cans white hominy, drained and rinsed
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon dried red pepper flakes
- 2 chicken bouillon cubes
- 4 cups water
- 1 (14 1/2 ounce) can diced tomatoes with green chilies (such as Rotel)
- 1 tablespoon lime juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours.
- Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
Reviews
-
This was a very tasty start. I have since made it a few more times and adjusted things for my families tastes. I have used turkey and/or chicken breast meat and doubled the amount. I have used fresh roasted green chilies. Broth instead of bouillon cubes. This was a great base recipe!! My family asks for it at least once a week.
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I made this for some friends we had invited over because it was an easy recipe and I didn't have to fuss over it. Our picky eater friend loved it. As suggested, I doubled the chicken amount, which was perfect. Because I wanted to use no salt added tomatoes, what I actually did was add two cans of unsalted diced tomatoes and one whole small can of diced green chiles, which worked out fine. I also used broth instead of bouillon as suggested. I added fresh cabbage, cilantro, and lime for garnish options, and the freshness added a nice bite and bit of texture. I wouldn't mind figuring out how to develop a little more flavor in the broth, but it may just need to sit for a day too.
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Tweaks
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This was a very tasty start. I have since made it a few more times and adjusted things for my families tastes. I have used turkey and/or chicken breast meat and doubled the amount. I have used fresh roasted green chilies. Broth instead of bouillon cubes. This was a great base recipe!! My family asks for it at least once a week.
-
I used bone-in thighs (trimmed of the fat). I subbed chicken broth for the bouillon/water, added some green onion, subbed corn for hominy, and threw in a jalapeno pepper that needed to be used. I loved the hit of lime at the end - yummmm! I served with recipe #308361 & recipe #321401. Made for the Groovy GastroGnomes, Zingo ZWT5.
RECIPE SUBMITTED BY
Michelle Berteig
United States
Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...