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Mexican Chicken Pozole with Fresh Toppings
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 cans (15 ounces each) white hominy, drained and rinsed
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded green cabbage
  • 4 radishes, thinly sliced
  • 1 avocado, diced

Instructions
 

  • Place the chicken thighs, hominy, chicken broth, diced onion, minced garlic, cumin, chili powder, oregano, salt, and black pepper into the slow cooker.
  • Stir gently to combine the spices with the broth.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Remove the chicken to a cutting board and shred it with two forks.
  • Return the shredded chicken to the slow cooker and stir in the lime juice.
  • Ladle the pozole into bowls and let each person add cilantro, cabbage, radishes, and avocado as desired.

Notes

Shred the chicken while it is still hot so it absorbs more broth flavor. If the broth tastes mild after cooking, add an extra pinch of salt or a squeeze of lime right before serving. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife