Slow Cooker Green Pozole with Chicken

When I was researching recipes for this month's Food of the World visit to Mexico I was immediately drawn to Green Pozole. It is light compared to a lot of Mexican dishes, and I was certain I could come up with an easy slow cooker version.


Success...not only was this easy to make, it was delicious. This is the kind of meal you can eat year round. It works when it is hot outside and you don't want to stand over a grill or heat up your kitchen with the oven or when it is cold outside and you need something a little spicy to warm you up.

Take a peek on this Food of the World post to see other Mexican recipes. Fill out the email subscription and you'll know when our next party will be... we are going to France next month and we would love for you to join us.

Slow Cooker Green Pozole with Chicken

by Diane Balch simplelivingeating.com
preparation time: 15 minutes serves: 4 to 6
Ingredients:
2 pounds of boneless, skinless, chicken thighs
1 large onion chopped
2 15.5 ounce cans of Hominy drained but not rinsed
2 12 ounce cans Salsa Verde (I used Trader Joes)
1 cup chicken broth
3 cloves garlic chopped
1 teaspoon cumin
1/4 chopped fresh cilantro
1/4 teaspoon of cayenne (or more depending on how hot your salsa verde is)
Garnish ideas: sour cream, avocados, lime, pork rinds, Colby or Monterey Jack cheese.

Directions:
1) Pour chicken broth into a large mixing bowl. Add all ingredients except the chicken and mix.

2) Put chicken in the slow cooker and pour mixture over it. ( The chicken doesn't have to be frozen but I think it keeps it from over cooking.)

3) Cook on low for 6 to 8 hours or on high for 4 hours.

Best served over rice or with tortillas.

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