Easy slow-cooker pozole rojo with chicken

Being that it was just Cinco de Mayo, I was inspired to re-create a Mexican soup my mom always made for me as a child. Pozole is one of my favorite soups because it is full of flavor and has a little spice. I tried to re-create this in the past and was unsuccessful, but I think I finally nailed her recipe. If you want a video of how I made this, head over to my Instagram reels to see. I hope you guy’s enjoy it!

XO

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Ingredients:

  • 1lb chicken breast

  • 1 diced yellow onion

  • 5 garlic cloves, minced

  • 2 29 oz cans of hominy, drained

  • 1stp oregano

  • 1/2 tsp cumin

  • 2tsp Caldo de tomat

  • 32oz chicken broth

  • 28oz can of enchilada sauce

  • Radishes

  • Cabbage

  • Lime

  • Cilantro

Directions:

  1. Saute diced onion on medium heat until fragrant in large pot or crock pot if you have a sauté option. I love my crockpot because it has this feature, which means less dishes to clean.

  2. Stir in garlic and cook for 30 seconds, then stir in oregeno, cumin and Caldo de tomat.

  3. Add the chicken to the pot and cook for a few min on each side. Then Drain the hominy and add to pot. Stir to coat and cook for a couple of minutes.

  4. Pour in enchilada sauce and chicken stock. Stir to combine, then turn slow cooker on high for 4 hours or low for 7.

  5. About half way through, remove chicken and shred with a fork, then add back into pot.

  6. Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges!

FoodKandicepozole, chicken pozole, soup, pozole rojoComment