adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow Cooker Chicken Pozole Blanco
0 Likes
Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Perfect soup for a relaxed gathering.
Ingredients:
  • 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
  • 0.25 cup Mazola® Corn Oil
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1 small jalapeno or serrano chili pepper, seeded and minced
  • 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
  • 2 quarts water
  • 1 (28 ounce) can white or yellow hominy, drained
  • 2 teaspoons Spice Islands® Oregano
  • 1 Spice Islands® Bay Leaves
  • 0.25 cup fresh lime juice
  • Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese
Instructions:
  • Gently pat chicken dry and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat, then add the chicken to brown lightly on each side for about 2 minutes. Transfer the chicken to a 6-quart slow cooker. In the same skillet over medium heat, add onions and cook for 2 to 3 minutes until soft. Stir in garlic, minced chile, and bouillon powder and cook for an additional minute. Pour in 1 cup of water, stir well, then pour everything into the slow cooker. Add the remaining water, hominy, oregano, bay leaf, and lime juice.
  • Cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours until the chicken is tender and easily pulled apart. Shred chicken using two forks. Serve soup in bowls and let guests garnish to their liking.

Similar Recipes