Description
Make authentic Chicken Pozole Rojo using your slow cooker. This recipe delivers a rich, chili-based Mexican soup with tender shredded chicken and hominy.
Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 large white onion, quartered
- 4 cloves garlic, minced
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 (15 ounce) cans white hominy, drained and rinsed
- 1 bay leaf
Instructions
- Place the chicken, crushed tomatoes, tomato sauce, chicken broth, onion quarters, and minced garlic into the basin of your slow cooker.
- In a small, dry skillet over medium heat, toast the dried ancho and guajillo chilies for 30 seconds per side until fragrant. Do not burn them.
- Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 20 minutes until soft.
- Transfer the soaked chilies and about 1/2 cup of the soaking water to a blender. Add the oregano, cumin, salt, and pepper. Blend until you have a smooth paste.
- Pour the chili paste mixture over the ingredients in the slow cooker. Add the bay leaf.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
- Remove the chicken from the slow cooker and shred it using two forks. Discard the onion pieces and bay leaf.
- Return the shredded chicken to the slow cooker. Stir in the drained and rinsed hominy.
- Continue to cook on low for another 30 minutes to allow the flavors to combine. Taste and adjust salt if needed before serving.
Notes
- Serve hot with your choice of toppings: shredded cabbage, sliced radishes, diced avocado, lime wedges, and dried oregano.
- For a spicier soup, add one dried chipotle pepper to the chili soaking step.
- If you prefer Pozole Verde, substitute tomatillos and jalapeños for the dried red chilies and use chicken stock instead of tomato products.
- Prep Time: 20 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 9
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 42
- Cholesterol: 110