Slow Cooker Shortcut Chicken Pozole Recipe (2024)

I am a fan of pozole and make it often. There are many variations - mine uses fresh peppers and cilantro, paprika and chipotle powder. I would substitute chicken thighs for the legs - much less trouble to remove the skin and bones - and this recipe should include a step where after straining the broth you skim the fat otherwise it’s way too much grease.

This was awesome. Wonderful flavor. A hit with my 8 year old who is pretty particular. I did cut back on the chilis and would also reduce chili sauce next time due to spice tolerance of said 8 year old. I also used boneless skinless chicken thighs. Yum.

Used half the peppers in adobo (finely chopped) and the heat was PLENTY. Had to add oregano, paprika, plus a LOT more lime juice for it to come close to properly seasoned. Will nix the corn in favor of more hominy next time. We liked the chicken substitute for pork. For garnish, try some (extra) oregano and a dash of lime juice. 4 hours was perfect for the chicken thighs I used. Lots of cabbage, avocado, cilantro, lime slices, cheese and yogurt for toppings. Wonderful!!

Canned hominy is such a poor substitute for dried posole. I know, it’s hard to find.

Much too spicy with half the chiles. Next time I would use a quarter of the can.I diced the veggies before cooking and puréed them in at the end, and it was good.

Followed the recipe, using only half of a can of chipotle chilies and sauce. It was ridiculously hot. Ended up chopping the cooked carrots and adding them in to the stew along with half a head of shredded cabbage, and a pint of halved cherry tomatoes. Served with avocado and sour cream and tortilla chips. Was good, but still really spicy.

I made this using white beans instead of hominy when I didn’t have it on hand. It was just as amazing. I had 1/2 teaspoon smoked paprika and 1/2 teaspoon chili powder. My husband couldn’t stop raving.

This was much more delicious than I expected when I was simply trying it out of the crock pot. All of the dressing items (greek yogurt, red cabbage, cilantro, and tortilla chips), really make this awesome!I took heed from previous notes and used half a can of peppers; however, I wish I had used more. Toward the end, I added some cayenne to spice it up a bit more. Also, I added paprika and a bit of oregano as others wrote.

Very good! Used 1/2 of peppers and not too spicy! Also chopped up the cooked veggies, which was good!

Generally good. It needed two limes worth of juice 1 wedge at serving to get the posole tang I am used to. Omit frozen corn, add a can of tomatoes, tastes homey and delicious.

Way too spicy for me. I normally like spicy food. I used half the can and when I was blending it at the end, my eyes started bothering me and I kept coughing and sneezing. If I were to try this again, i would cut the veg up more and blend it at the end instead of tossing it. I would also remove the chipotles after cooking them instead of blending them and start with just 1/4 of the can. If I want more spice, I’ll make a note to add more for the next time.

Nice minimalist recipe, with the minimum ingredients and amounts to make a well-rounded, comforting soup. I used thighs and skinned them all but left the underlying fat on. I chopped the chipotles finely enough that I didn’t need to puree once the chicken was cooked. I don’t like a lot of garnishes on soup but crumbled corn chips and some shredded red cabbage worked well. Some cilantro and extra lime juice wouldn’t be bad either.

1st time I’ve ever made pozole and this recipe is a win! When I make it again, I’ll reduce the amount of boneless chicken thighs to approx 2 lbs. A friend reminded me to remove the seeds from the chilis first and I think that mattered. Instead of frozen corn (which can sometimes get a mushy texture), I chopped baby corn (also found in the Mexican food section) into 1” sections. Used an immersion blender on all the begetables. And added half a can of crushed fire roasted to atoes. SO good!

Super easy. Did about 2/3 of the adobo can and next time would do the full.

Delicious! I like spicy food and used all the chiles and it was perfect. Only change was to add some fresh oregano to the crockpot. Cabbage slaw marinated in lime, crushed tortilla chips and Cotija cheese were perfect accompaniments.

I only have dry pozole. Any suggestions on how/when etc. to add it? Thanks!

A good way to use our CSA chicken that is often tough. Only used 2 chipotles and that was spicy. Can’t imagine using the whole can.

As my boyfriend said: this was raaaad.

This is a recipe I have returned to each fall since I’ve had this app. A few tweaks for me: I don’t discard the veggies, I blend them up right into the broth, and I use the entire can of peppers - we like it spicy up in here.

This definitely is a great shortcut recipe. Is it as good as a traditional? No. Is it easier? Absolutely. I put the whole can of peppers in. It was spicy if eaten alone, but that's not how to eat Pozole! Once you add the delicious toppings: cabbage, chips, cheese, sour cream, cilantro, and lime the spice is very well managed. I almost wish I had add TWO cans of peppers. If you aren't adding toppings to your Pozole, you are missing out!

This was GREAT. Used the whole can of chiles and the heat was just right. Also added oregano, per others’ suggestion. Made this in the Instant Pot (pressure cook mode) and it was ready in just under 3 hours.

We eat small (about 1/3-1/2 a recipe), so a half a chicken breast, some gochujang and chipotle chili powder work to save me opening a whole can of chilis in adobo and having to debone dark meat chicken.

What a fantastic dish on a cold night. Made this with boneless skinless chicken breast as a personal preference. I used half the peppers and the heat was perfect. When I blended the peppers, I blended half the veggies with it and cut up the rest and added back in, as others have suggested. Used Rancho Gordo hominy and highly recommend if you can find it. Definitely a family favorite.

Sarah,Give the carrots a rough chop down to spoon size and then leave them in and serve them up!Thanks for a great recipe.

Insta potBrown 3 big breasts with seasonings on each side until well brownedTake out. Sauté veggies.Add rest including bag of corn. Used 3 chipotles in adobo. 20 minutes pressure cook and slow release. Shred chicken.Juice of full lime at end.Top with cabbage, cilantro, fresh tomato, cheese, sour cream, avocado Awesome

I love the notes feature and read them if I’m preparing something here. It was interesting that the spiciness was all over the map. I went cautious and used half of the chilies in the can and thought it was pretty spot on. Surprisingly my 2.5 y/o granddaughter loved it. I left the veggies in as some of you suggested and I think that was her favorite. Will definitely keep this in the rotation. Especially for fall. I’m betting it’s even better mañana.