Hearty Slow Cooker Pozole

$To make a hearty slow cooker pozole, gather these main ingredients: - 2 lbs boneless, skinless chicken thighs - 6 cups chicken broth - 2 (15 oz) cans hominy, drained and thoroughly rinsed - 1 large onion, finely chopped - 4 cloves garlic, minced - 2 tsp ground cumin - 1 tsp dried oregano - 1 tsp smoked paprika - 1-2 medium jalapeños, diced (adjust for spice) - Salt and pepper to taste These ingredients create a flavorful base for your pozole. The chicken provides protein, while hominy adds texture. Chicken broth offers depth, and spices bring warmth. Garnishes can enhance your pozole's taste and look. Here are some ideas: - Fresh lime wedges - Chopped cilantro - Sliced radishes - Shredded cabbage These toppings add color and crunch. A squeeze of lime brightens the dish. Cilantro gives a fresh taste, while radishes add a nice bite. You can customize your pozole with different seasonings. Try these options: - Add a pinch of cayenne for heat. - Use fresh herbs like thyme or oregano. - Swap smoked paprika for regular paprika for a milder flavor. Experimenting with spices can make your pozole unique. Adjust to your taste and enjoy the process of creating a meal that suits you! {{ingredient_image_2}} Start by gathering all your ingredients. You will need: - 2 lbs boneless, skinless chicken thighs - 6 cups chicken broth - 2 (15 oz) cans hominy, drained and thoroughly rinsed - 1 large onion, finely chopped - 4 cloves garlic, minced - 2 tsp ground cumin - 1 tsp dried oregano - 1 tsp smoked paprika - 1-2 medium jalapeños, diced - Salt and pepper to taste First, chop the onion and mince the garlic. Then, dice the jalapeños based on how spicy you want your dish. It’s important to rinse the hominy well. This helps remove extra salt and keeps your pozole fresh. Once your ingredients are ready, it's time to layer them in the slow cooker. Place the chicken thighs at the bottom. Next, add the chopped onion, minced garlic, and diced jalapeños. Now, sprinkle in the ground cumin, dried oregano, smoked paprika, salt, and pepper. Pour the chicken broth over everything. Make sure the broth covers all the ingredients. Secure the lid on your slow cooker. Set it to cook on low for 6-7 hours or high for 3-4 hours. The chicken should be fork-tender and easy to shred. After the cooking time is up, carefully take the chicken thighs out of the slow cooker. Use tongs or a slotted spoon to lift them. With two forks, shred the chicken into bite-sized pieces. This step adds a nice texture to the pozole. Return the shredded chicken to the pot and mix it well with the other ingredients. Next, add the drained and rinsed hominy into the pot. Stir everything together. Let it heat through on low for another 15-20 minutes. Before serving, taste your pozole. Adjust the seasoning if needed. To get the best flavor in your slow cooker pozole, use good chicken broth. I like to use homemade broth, but store-bought works well too. Fresh ingredients, like garlic and onion, add depth. The spices are key! Ground cumin and smoked paprika will make your dish pop. Mixing the spices into the chicken first helps them blend in. This makes every bite taste amazing. If you want to control the heat, start with one jalapeño. You can always add more later. Remove the seeds for a milder taste. If your dish gets too spicy, add more hominy or broth to cool it down. Lime wedges serve as a perfect side to balance the heat. Squeeze some over your bowl right before eating. A common mistake is overcooking the chicken. It should be tender but not mushy. Also, don’t skip rinsing the hominy. This removes extra salt and helps the flavors shine. Avoid adding all the salt at once; taste as you go. This way, you can adjust to your liking. Lastly, allow it to sit for a few minutes after cooking. This helps the flavors meld even more! Pro Tips Adjusting Spice Level: If you prefer a milder pozole, remove the seeds and membranes from the jalapeños before dicing. Alternatively, add more jalapeños for extra heat. Hominy Rinsing: Rinsing the hominy thoroughly removes excess sodium and helps achieve a cleaner flavor in the pozole. Shredding Chicken: For easier shredding, let the chicken rest for a few minutes after cooking. This allows the juices to redistribute, making it tender and easier to pull apart. Flavor Depth: Enhance the flavor by adding a bay leaf to the slow cooker while cooking. Just remember to remove it before serving! {{image_4}} You can make a tasty vegetarian pozole. Start by replacing chicken with mushrooms or jackfruit. Use vegetable broth instead of chicken broth. Keep the hominy, onion, garlic, and spices the same. This will still give you that warm, comforting taste. You can add more veggies like zucchini or bell peppers for extra flavor. If you want a different protein, consider using pork or turkey. For pork, use boneless shoulder, which adds great flavor. Cook it the same way as chicken. If you choose turkey, use thighs for moisture. Both options work well with the spices and hominy. You can adjust the spices to match your taste. For a smokier flavor, add more smoked paprika. If you like heat, try adding extra jalapeños or even chipotle peppers. To create a milder version, skip the spicy peppers and use sweet paprika. This way, you can enjoy pozole that fits your palate perfectly. Leftover pozole is easy to store. First, let it cool down. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well. This helps keep the flavors fresh. If you have a lot left, consider portioning it out. This way, you can enjoy it later without waste. Reheating pozole is simple. You can use a pot on the stove. Just add a splash of water or broth to keep it moist. Heat it over low to medium heat. Stir it often to heat evenly. You can also use the microwave. Place it in a microwave-safe bowl and cover it. Heat it in short bursts, stirring in between. This helps avoid hot spots. Freezing pozole is a great option for later meals. Once cooled, place it in freezer-safe containers. Leave some space at the top, as it will expand. You can freeze pozole for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. Enjoy your homemade comfort food anytime! Yes, you can make slow cooker pozole with beef. Use beef chuck or brisket for great flavor. Cook it the same way as chicken. Just adjust the cooking time to make sure it's tender. Beef adds a rich taste and pairs well with spices. To make pozole spicier, add more chopped jalapeños. You can also include diced serrano peppers. For extra heat, add a splash of hot sauce or crushed red pepper. Taste as you go to find your perfect spice level. Pozole pairs well with many sides. Try serving it with tortilla chips or warm tortillas. You can also add fresh toppings like avocado, lime wedges, or sliced radishes. Fresh salads or beans make great sides, too. Pozole will keep in the fridge for about 3 to 4 days. Store it in an airtight container. If you want to keep it longer, consider freezing it. Just thaw it overnight before reheating. Enjoy your pozole again later! Slow cooker pozole is an easy, tasty meal made with simple ingredients. We explored the main ingredients, optional garnishes, and some seasoning twists. The step-by-step guide helps you prep, cook, and shred chicken perfectly. I shared tips for boosting flavor and avoiding common mistakes. You can make fun variations like vegetarian pozole or use different proteins. Finally, I covered how to store, reheat, and even freeze your pozole. Enjoy this hearty dish with friends and family for a perfect meal any day!$

Hearty Slow Cooker Pozole

A comforting and flavorful pozole made with tender chicken, hominy, and spices, perfect for a hearty meal.

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Prep Time 15

Cook Time 6

Total Time 7 15

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 thoroughly rinsed
1 large onion, finely chopped
4 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1-2 medium jalapeños, diced
to taste salt and pepper
for serving fresh lime wedges
for garnish chopped cilantro
for garnish sliced radishes
for garnish shredded cabbage

Instructions

Begin by placing the boneless chicken thighs into the slow cooker.
Add the finely chopped onion, minced garlic, and diced jalapeños into the pot.
Sprinkle in the ground cumin, dried oregano, smoked paprika, along with salt and pepper according to your taste preferences.
Carefully pour the 6 cups of chicken broth over the layered ingredients in the slow cooker, ensuring that everything is sufficiently submerged in the liquid.
Secure the lid on the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fork-tender and easily shreds.
Once the cooking time is complete, remove the chicken thighs with tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the slow cooker, mixing well with the other ingredients.
Now, add the drained and rinsed hominy into the pot and stir to combine. Allow the mixture to heat through for an additional 15-20 minutes on the low setting.
Before serving, taste the pozole and adjust any seasonings if desired.

Notes

Serve hot with garnishes for added flavor and texture.

Keyword chicken, hominy, pozole, slow cooker, soup