Print

Easy Slow Cooker Chicken Pozole Rojo

A close-up of a white bowl filled with vibrant red chicken pozole, topped with shredded chicken, cilantro, and cotija cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make traditional Red Chicken Pozole easily using a slow cooker. This recipe yields a flavorful, hearty Mexican soup perfect for a weeknight meal.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts or thighs
  • 1 (29 ounce) can white hominy, drained and rinsed
  • 1 (15 ounce) can tomato sauce
  • 1 medium white onion, quartered
  • 4 cloves garlic, minced
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 4 cups chicken broth
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Place the dried ancho and guajillo chiles in a small saucepan. Cover with water and bring to a boil. Remove from heat, cover, and let soak for 20 minutes until soft.
  2. Drain the softened chiles and place them in a blender with the tomato sauce and 1 cup of chicken broth. Blend until completely smooth. This is your red sauce base.
  3. Place the chicken breasts or thighs into the basin of your slow cooker.
  4. Pour the blended red sauce over the chicken. Add the remaining 3 cups of chicken broth, onion quarters, minced garlic, oregano, cumin, salt, and pepper.
  5. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  6. Remove the chicken from the slow cooker and shred it using two forks. Discard the onion pieces.
  7. Return the shredded chicken to the slow cooker. Add the drained and rinsed hominy. Stir well to combine.
  8. Cook on low for another 30 minutes to allow the flavors to meld. Taste and adjust salt and pepper if needed before serving.

Notes

  • Serve hot with your choice of toppings: shredded cabbage, sliced radishes, avocado slices, fresh cilantro, lime wedges, and dried oregano.
  • For a spicier soup, add one seeded chipotle pepper in adobo sauce to the blender with the red sauce ingredients.
  • If you do not have a slow cooker, you can simmer this recipe in a large pot on the stove over low heat for about 2 hours.

Nutrition

Find it online: https://recipesfleet.com/easy-slow-cooker-chicken-pozole-rojo/