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Easy Slow Cooker Chicken Pozole Rojo for Cozy Weeknight Dinners

A rustic bowl filled with rich red chicken pozole, topped with shredded chicken, cabbage, and radish slices.
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Make this comforting Chicken Pozole Rojo in your slow cooker for a flavorful Mexican dinner with minimal effort. This recipe features tender shredded chicken, hearty hominy, and a rich red chili broth, perfect for busy weeknights.

Ingredients

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  • 3 lbs boneless, skinless chicken breasts or thighs
  • 1 (29 ounce) can white hominy, drained and rinsed
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chiles, mild or hot
  • 1 (10 ounce) can red enchilada sauce
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Optional Toppings: Shredded cabbage, sliced radishes, lime wedges, avocado, dried oregano

Instructions

  1. Place the chicken breasts or thighs into the bottom of your slow cooker.
  2. Pour the tomato sauce, green chiles, red enchilada sauce, chicken broth, onion, garlic, chili powder, cumin, oregano, salt, and pepper over the chicken.
  3. 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 cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the drained and rinsed hominy to the slow cooker. Stir everything together well.
  6. Continue to cook on low for another 30 minutes to allow the flavors to combine.
  7. Taste the pozole and adjust salt or seasonings as needed.
  8. Serve your hearty chicken soup hot with your favorite fresh toppings like cabbage, radishes, and a squeeze of fresh lime.

Notes

  • For an authentic touch, you can toast dried chiles (like Guajillo or Ancho) before blending them with some broth to create a richer red sauce base instead of using enchilada sauce.
  • This recipe freezes well, making it great for meal prepping your weeknight Mexican dinner ahead of time.
  • If you prefer Green Chicken Pozole, substitute the red enchilada sauce and tomato sauce with tomatillos, cilantro, and green chiles for a vibrant broth.

Nutrition

Find it online: https://kitchenuser.net/easy-chicken-pozole-slow-cooker-recipe/