There’s nothing quite like coming home to the tantalizing aroma of a warm, hearty soup that’s been simmering all day in the slow cooker. As I scrolled through my pantry, searching for a pick-me-up meal, I discovered the vibrant flavors of Salsa Verde Chicken Pozole—a colorful Mexican stew that is as easy to prepare as it is delicious. With tender chicken, chewy hominy, and a zesty punch from salsa verde, this dish offers a symphony of flavors that will make your taste buds dance.
Perfect for any night of the week, this pozole not only warms the soul but also invites creativity. Whether you prefer a mild touch or a spicy kick, customizing your ingredients is a breeze. Serve it up with creamy avocado and crunchy tortilla chips for an added layer of delight, and you have a comforting bowl that’s sure to please the whole family. Join me in making this hassle-free dish that turns a simple dinner into a memorable experience!
Why is Salsa Verde Chicken Pozole Amazing?
Hearty Comfort: This Salsa Verde Chicken Pozole is a warm embrace in a bowl, perfect for cozy dinners after busy days.
Minimal Effort: Simply toss everything into your slow cooker, allowing your home to fill with enticing aromas while you relax.
Flavor Explosion: Every spoonful is bursting with vibrant flavors from the salsa verde and fresh herbs, tantalizing your taste buds.
Customizable: Whether you like it mild or spicy, you can easily adjust the heat and ingredients to suit your family’s preferences.
Crowd-Pleasing Dish: Great for gatherings, this recipe will impress both family and friends with its rich, homestyle appeal.
Nutritionally Balanced: Packed with protein and fiber from chicken and hominy, it’s a hearty meal that’s as satisfying as it is nourishing.
Salsa Verde Chicken Pozole Ingredients
For the Stew
• Chicken (1½ lbs) – The main protein source adds rich flavor and texture; consider using rotisserie chicken for quick prep.
• Salsa Verde (3 cups) – This brings a tangy, spicy flavor; feel free to choose mild or spicy to suit your palate.
• Zucchini (2 medium, chopped) – Fresh and hearty, it adds texture; substitute with bell peppers or corn if you like.
• Hominy (3 cans, drained) – Essential for authenticity, providing that signature chewy texture; no substitutes here for the true pozole experience.
• Frozen Corn (2½ cups) – Adds a hint of sweetness; fresh corn works wonders when in season.
• Dried Oregano (2 tbsp) – Infuses herbal depth; can be swapped with other dried herbs for variation.
• Low-Sodium Chicken Broth (6 cups) – The liquid base keeps it hearty; try chicken stock for a richer flavor.
• Cilantro (2 cups, chopped) – Brightens the dish with fresh flavor; parsley can easily replace it if preferred.
• Sea Salt – Adjust to taste, considering the sodium levels in your broth and salsa.
For Toppings
• Tortilla Chips – Great for crunch; they add delightful texture when topping the soup.
• Limes – A squeeze elevates the flavors and adds freshness; don’t skip this!
• Avocado – Creamy and rich, it enhances the pozole beautifully; slice right before serving for the best texture.
How to Make Salsa Verde Chicken Pozole
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Combine Ingredients: In a large slow cooker, add your chicken, salsa verde, chopped zucchini, drained hominy, dried oregano, and low-sodium chicken broth. Mix gently to combine all the ingredients thoroughly.
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Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shreds apart with a fork.
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Shred Chicken: Once fully cooked, carefully remove the chicken from the pot, shred it with two forks, and return it to the slow cooker. Add the chopped cilantro and frozen corn, letting it cook for another 10 minutes.
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Taste and Adjust: Give your pozole a taste and adjust the sea salt as needed. If it seems thick, feel free to add more chicken broth until you reach your desired consistency.
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Serve Hot: Ladle the pozole into bowls and serve it hot, making sure to top it with creamy avocado slices, crunchy tortilla chips, and a drizzle of fresh lime juice to elevate the flavors.
Optional: Garnish with extra cilantro for a refreshing touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Salsa Verde Chicken Pozole options are perfect for busy home cooks looking to save time during the week! You can chop the zucchini and shred the chicken up to 24 hours in advance, storing them separately in the refrigerator (to maintain freshness). Additionally, you can combine the salsa verde, hominy, dried oregano, and chicken broth in the slow cooker insert and refrigerate it for up to 3 days before cooking. When ready to enjoy, simply add the chicken and zucchini to the slow cooker, cover, and set it to cook as directed. This way, you’ll indulge in a hearty meal without the last-minute rush, and the flavors will be just as vibrant and satisfying!
Expert Tips for Salsa Verde Chicken Pozole
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Quality Ingredients: Use fresh, high-quality salsa verde for the best flavor. Avoid canned or overly processed options that can dull the taste of your pozole.
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Chicken Choices: For a quick prep, rotisserie chicken can save time. Just shred and add it during the last 30 minutes of cooking to warm through.
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Thickening Trick: Mash a portion of hominy before serving to enhance the broth’s thickness. This gives your Salsa Verde Chicken Pozole a heartier texture.
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Adjusting Spice Levels: Taste your salsa before adding it to the slow cooker. Adjust the heat by mixing in fresh jalapeños or chili flakes to your preferred spice level.
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Topping Ideas: Don’t skimp on toppings! Adding avocado, lime, and crunchy tortilla chips not only enhances flavor but also adds an exciting textural contrast.
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Broth Balance: Always taste and adjust the seasoning at the end. Sodium levels can vary widely, so start with less salt and add more as needed.
What to Serve with Salsa Verde Chicken Pozole?
Savoring a bowl of pozole is only the beginning; let’s elevate the meal with perfect pairings that enhance every bite.
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Creamy Avocado: Adds a rich, buttery texture that complements the savory stew, making each spoonful luxurious and satisfying.
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Crispy Tortilla Chips: These crunchy bits are perfect for scooping and add delightful texture, providing a contrast to the tender chicken and hominy.
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Zesty Lime Wedges: A squeeze of fresh lime brightens the flavors, cutting through the richness and giving a refreshing punch to every bite.
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Mexican Street Corn Salad: This sweet and tangy salad offers a burst of color and flavor, balancing the hearty stew beautifully. The creaminess of the dressing pairs well with the pozole.
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Spicy Jalapeño Cornbread: Soft with a touch of heat, this cornbread enhances the meal with a comforting aspect, perfect for soaking up the luscious broth.
The addition of these delightful sides will turn your dinner into a joyous feast, ensuring you and your loved ones are fully satisfied!
How to Store and Freeze Salsa Verde Chicken Pozole
Fridge: Store your Salsa Verde Chicken Pozole in an airtight container in the refrigerator for up to 4 days. This allows the flavors to deepen as it sits.
Freezer: Freeze the pozole in airtight containers for up to 3 months. Allow it to cool completely before sealing to preserve the best texture and flavor.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave. Add a splash of broth if it thickens up too much.
Serving Tip: For fresh taste, consider adding your toppings like avocado and lime just before serving.
Salsa Verde Chicken Pozole Variations
Feel free to unleash your creativity and make this recipe your own with these delightful ideas!
- Rotisserie Chicken: Use shredded rotisserie chicken for a quick, flavorful option. Just add it in during the last 30 minutes for warming.
- Vegetable Medley: Substitute chopped zucchini with seasonal vegetables like bell peppers or carrots. This enhances the soup’s freshness and crunch!
- Extra Spice: Add sliced jalapeños or a pinch of chili flakes for a fiery kick. Spice lovers will appreciate the added warmth in each comforting spoonful.
- Herb Swap: Replace dried oregano with fresh cilantro or thyme for a different flavor profile. Experimenting with herbs can transform the taste and aroma delightfully.
- Corn Variations: Use fresh corn kernels from the cob when in season for a burst of sweetness. The fresh crunch elevates the pozole to new heights!
- Broth Boost: Switch low-sodium chicken broth with homemade stock for a richer depth of flavor. This elevates the overall taste, perfecting your hearty stew.
- Creamy Finish: Stir in a dollop of sour cream or crème fraîche just before serving. It adds a luscious creaminess that beautifully complements each bite.
- Beans Addition: Include a can of black beans or pinto beans for an extra protein punch. It’s a satisfying twist that adds both texture and nutrition.
Salsa Verde Chicken Pozole Recipe FAQs
What kind of chicken should I use for my Salsa Verde Chicken Pozole?
You can use fresh chicken thighs or breasts as the base for this recipe. For a quicker option, shredded rotisserie chicken is fantastic—just add it during the last 30 minutes of cooking to combine flavors.
How should I store leftovers of Salsa Verde Chicken Pozole?
Store your pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and enhance, making each bowl even more delicious!
Can I freeze Salsa Verde Chicken Pozole? If so, how?
Absolutely! Allow your pozole to cool to room temperature, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat gently on the stove.
What if my pozole is too thick?
If you find your pozole has become too thick after cooking, simply add a splash of low-sodium chicken broth to your desired consistency. Gently stir and heat on low until warmed through.
Are there any dietary considerations I should be aware of?
This Salsa Verde Chicken Pozole is inherently gluten-free, but always double-check your salsa verde ingredient list to ensure there are no hidden gluten ingredients. As for spice levels, if you’re serving anyone with sensitivities, opt for mild salsa and adjust accordingly.
What can I do if I want more heat in my pozole?
For those who love a spicy kick, you can incorporate fresh jalapeños or add chili flakes into the slow cooker while it cooks. Taste as you go and be ready to adjust to suit your spice preference!
Savor Salsa Verde Chicken Pozole in Your Slow Cooker Today
Ingredients
Equipment
Method
- In a large slow cooker, add your chicken, salsa verde, chopped zucchini, drained hominy, dried oregano, and low-sodium chicken broth. Mix gently to combine all the ingredients thoroughly.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shreds apart with a fork.
- Once fully cooked, carefully remove the chicken from the pot, shred it with two forks, and return it to the slow cooker. Add the chopped cilantro and frozen corn, letting it cook for another 10 minutes.
- Give your pozole a taste and adjust the sea salt as needed. If it seems thick, feel free to add more chicken broth until you reach your desired consistency.
- Ladle the pozole into bowls and serve it hot, making sure to top it with creamy avocado slices, crunchy tortilla chips, and a drizzle of fresh lime juice to elevate the flavors.