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Easy Slow Cooker Chicken Pozole Rojo

A close-up of a white bowl filled with rich, red chicken pozole, topped with diced onions and cilantro, served with avocado slices.
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A simple, comforting recipe for authentic Mexican red chicken pozole made easily in a slow cooker.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts or thighs
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 large white onion, quartered
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 1 bay leaf

Instructions

  1. Place the chicken breasts, hominy, tomato sauce, green chiles, onion, garlic, chili powder, cumin, oregano, salt, pepper, and bay leaf into the slow cooker.
  2. Pour the chicken broth over the ingredients. Stir gently to combine.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and easily shredded.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
  5. Remove and discard the bay leaf and the onion quarters. Stir everything together well.
  6. Taste and adjust seasoning if needed before serving.

Notes

  • Serve hot with traditional toppings like shredded cabbage, sliced radishes, avocado slices, lime wedges, and dried oregano.
  • For a deeper red color and flavor, you can substitute 1 cup of the broth with a mixture of soaked dried Guajillo or Ancho chilies blended with water.
  • If you prefer a thicker soup, remove about 1 cup of the liquid and mix it with 1 tablespoon of cornstarch before stirring it back into the slow cooker during the last 30 minutes of cooking.

Nutrition

Find it online: https://spoonfulsnap.com/easy-slow-cooker-chicken-pozole-rojo/