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Easy Slow Cooker Chicken Pozole Rojo for Cozy Weeknight Dinners

Close-up of a rustic bowl filled with vibrant red chicken pozole, featuring shredded chicken and hominy kernels.
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This recipe delivers authentic Mexican flavor for Chicken Pozole Rojo using your slow cooker. It features tender shredded chicken and hearty hominy in a rich red chile broth, making it a simple, comforting meal perfect for busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chiles, mild or hot
  • 1 (10 ounce) can red enchilada sauce
  • 1 large white onion, quartered
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 4 cups chicken broth
  • Optional Toppings: shredded cabbage, sliced radishes, lime wedges, avocado slices, dried oregano

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. In a separate bowl, combine the crushed tomatoes, tomato sauce, green chiles, red enchilada sauce, minced garlic, chili powder, cumin, oregano, salt, and pepper. Mix these ingredients well.
  3. Pour the sauce mixture over the chicken in the slow cooker. Add the quartered onion and the chicken broth.
  4. 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 shreds.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Discard the onion quarters.
  6. Stir in the drained and rinsed hominy. Cook for an additional 30 minutes on LOW to heat through.
  7. Taste the pozole and adjust salt and pepper if needed.
  8. Ladle the Chicken Pozole Rojo into bowls. Serve immediately with your choice of fresh toppings like cabbage, radishes, and lime wedges.

Notes

  • For a quicker preparation, you can use pre-cooked rotisserie chicken. Add it during the last hour of cooking with the hominy.
  • If you prefer a thicker broth, remove about 1 cup of the liquid before adding the hominy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and stir this slurry into the simmering broth until thickened.
  • This hearty chicken soup freezes well for future weeknight dinners.

Nutrition

Find it online: https://delicerecipe.com/chicken-pozole-easy-slow-cooker-recipe/