Slow Cooker Chicken Posole Recipes

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SLOW COOKER CHICKEN POZOLE BLANCO



Slow Cooker Chicken Pozole Blanco image

A great soup for casual entertaining.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 3h20m

Yield 8

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
¼ 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
¼ 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

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
  • Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 10.3 g, Fiber 3 g, Protein 23.8 g, SaturatedFat 1.8 g, Sodium 909.3 mg, Sugar 2.6 g

SLOW COOKER CHICKEN POSOLE



Slow Cooker Chicken Posole image

Posole is basically a Mexican chicken soup, but made hearty with the addition of hominy. Hominy is sort of like corn, but larger, starchier and less sweet. It is easy to find in most grocery stores in the U.S., but you can use corn.

Provided by Fresh Families

Categories     Soups, Dinner

Time 7h40m

Yield 4

Number Of Ingredients 21

1 tablespoon extra virgin olive oil
1 ½ pounds chicken breast, with or without bone
1 poblano pepper, diced or 1 roasted red pepper, diced
1 onion, diced
2 cloves garlic, crushed
1 tablespoon ground cumin
1 bay leaf
Pinch kosher salt
Freshly cracked black pepper
4 cups chicken broth
1 (29-ounce) can hominy, drained and rinsed
1 cup green or red salsa
Diced avocado
Lime wedges
Diced red, white, or yellow onion
Thinly sliced radishes
Shredded lettuce or cabbage
Diced tomatoes
Diced tomatillos
Diced green or red bell peppers
Chopped cilantro

Steps:

  • Preheat slow cooker. Coat slow cooker with oil, top with chicken, pepper, onion, garlic, cumin, bay leaf, salt, pepper, and broth. Cook on low for 6 to 7 hours. Take chicken out of the pot and shred with two forks. Return to pot, add hominy and salsa and cook another 30 minutes. Prepare all the toppings and set aside in small bowls. Serve soup ladled in bowls and let everyone top their own.

Nutrition Facts : Calories 410, Carbohydrate 36.4 g, Cholesterol 109 mg, Fat 7.9 g, Protein 45.1 g, ServingSize 1 serving no garnishes, Sodium 1303 mg, Sugar 6.5 g

SLOW COOKER POSOLE WITH PORK AND CHICKEN



Slow Cooker Posole with Pork and Chicken image

This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food.

Provided by kreativekuisine

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 13

1 canned chipotle pepper in adobo sauce
¼ cup water
½ pound boneless pork loin roast
½ pound skinless, boneless chicken breast halves
1 (15.5 ounce) can white hominy, drained
1 (4 ounce) can chopped green chilies
1 medium onion, chopped
1 clove garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground black pepper to taste
1 bay leaf

Steps:

  • Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  • Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 13.8 g, Cholesterol 37.5 mg, Fat 4.7 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 412.1 mg, Sugar 2.7 g

CHICKEN POSOLE (SLOW COOKER)



Chicken Posole (Slow Cooker) image

From Womans Day and tweaked by me. Love the ease of the recipe and how you can make the garnishes do the flavor enhancement. Great for cold nights.

Provided by pamela t.

Categories     Inexpensive

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 (15 ounce) can white hominy
1 (14 1/2 ounce) can Rotel Tomatoes
1 (10 ounce) can green enchilada sauce
2 carrots
1 onion
3 garlic cloves
2 teaspoons cumin
5 chicken thighs
1/4 cup cilantro
3 limes
10 radishes
1/2 cup sour cream
1/2 tablespoon red pepper flakes

Steps:

  • Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
  • Mince garlic, add to cooker, add cumin.
  • Remove skin from chicken thighs.
  • add to slow cooker.
  • Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
  • Remove chicken; pull meat off bones and chop into smaller pieces if needed.
  • Stir back into the slow cooker.
  • Add chopped cilantro.
  • Ladle into soup bowl.
  • Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.

SLOW-COOKER PORK POZOLE



Slow-Cooker Pork Pozole image

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 12

1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

SLOW COOKER SHORTCUT CHICKEN POZOLE



Slow Cooker Shortcut Chicken Pozole image

Part of the joy of pozole is topping it generously and exactly as you like, and this take on the original dish is no exception. Traditional red pozole often requires toasting and then puréeing dried chiles for a flavorful broth, but this version relies on canned chipotles in adobo sauce. Adjust the chiles to your taste: more if you like it, less if you don't. This brothy, smoky-spicy chicken soup is sensational with crunchy add-ons like crushed chips, shaved cabbage and red onion. The pressure-cooker version of this recipe is available here.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 3h

Yield 4 to 5 servings

Number Of Ingredients 15

1 large red or yellow onion, peeled and quartered
2 carrots, trimmed and halved
2 celery stalks, halved
8 garlic cloves
1 (7-ounce) can chipotle peppers in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs)
5 cups chicken broth or stock
Kosher salt, for seasoning
1 cup frozen corn
1 (29-ounce) can pozole (hominy), rinsed and well drained
Juice of 1 lime, plus more for serving
Crushed chips, shredded cabbage, diced avocado, minced red onion and-or cilantro, for topping

Steps:

  • Combine the onion, carrot, celery and garlic in a 5- to 8-quart slow cooker. Pull the whole chiles out of the can of chipotles in adobo (use only half if you prefer the finished dish to be medium-spicy), and roughly chop them. Add the chiles and all the adobo sauce to the slow cooker as well as the onion and garlic powders and cumin. Pull the skin from half of the chicken legs and discard it, or save to render the fat at another time. (Start at the thigh and pull the skin off the drumstick as if removing a glove; it should come off fairly easily.)
  • Add the chicken legs to the slow cooker and stir to combine. Pour in the broth. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted broth. Cook on low until the chicken is tender and the broth is flavorful, at least 4 hours and up to 6 hours. If it's more convenient, let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about an additional 2 hours before the chicken dries out.
  • Switch the heat to high. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl. Discard the vegetables and let the chicken cool while you finish the soup. Using an immersion blender (see Tip), purée the broth. (It will be mostly smooth but some small flecks of pepper skin may remain.) Stir in the corn, pozole and lime juice. Shred the chicken meat, discarding the bones and skin, and add it into the soup. Replace the cover, let the ingredients warm through and serve the soup in bowls with the toppings of your choice.

Nutrition Facts : @context http, Calories 894, UnsaturatedFat 37 grams, Carbohydrate 26 grams, Fat 58 grams, Fiber 3 grams, Protein 65 grams, SaturatedFat 16 grams, Sodium 1712 milligrams, Sugar 9 grams, TransFat 0 grams

SLOW COOKER CHICKEN POZOLE



Slow Cooker Chicken Pozole image

Make and share this Slow Cooker Chicken Pozole recipe from Food.com.

Provided by Michelle Berteig

Categories     One Dish Meal

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 lbs boneless skinless chicken thighs, cut into 1 inch pieces
2 garlic cloves, finely chopped
2 (15 ounce) cans white hominy, drained and rinsed
1 medium onion, chopped
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon dried red pepper flakes
2 chicken bouillon cubes
4 cups water
1 (14 1/2 ounce) can diced tomatoes with green chilies (such as Rotel)
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours.
  • Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.

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