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Easy Slow Cooker Chicken Pozole Rojo

A close-up of a rich red bowl of chicken pozole, topped with shredded chicken, hominy, onions, and cilantro, served with radishes and lime wedges.
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Make this comforting Chicken Pozole Rojo in your slow cooker for an authentic Mexican dinner with minimal effort. This recipe uses simple ingredients to create a flavorful, hearty soup perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can red enchilada sauce
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 1 cup chicken broth
  • For serving: 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. In a separate bowl, mix together the crushed tomatoes, tomato sauce, diced green chiles, red enchilada sauce, chopped onion, minced garlic, chili powder, cumin, oregano, salt, and pepper.
  3. Pour the tomato mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the drained hominy and the chicken broth.
  7. Cook on low for another 30 minutes, or until heated through.
  8. Taste and adjust salt if needed before serving.
  9. Serve the hearty chicken soup hot with your choice of fresh toppings like shredded cabbage, radishes, lime wedges, and extra oregano.

Notes

  • For a spicier broth, add 1 teaspoon of cayenne pepper or a chopped chipotle pepper in adobo sauce with the wet ingredients.
  • If you do not have a slow cooker, you can simmer this recipe in a large pot on the stovetop over low heat for 2 to 3 hours.
  • This recipe freezes well; cool completely before storing in airtight containers.

Nutrition

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