Description
A comforting and easy slow cooker pozole rojo featuring tender chicken breasts and chewy hominy simmered in a rich, smoky chile broth. Perfect for cozy nights and busy days.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 cans (15 oz each) hominy, drained and rinsed
- 4 large dried guajillo chiles
- 2 medium dried ancho chiles
- 1 medium white onion, chopped
- 3 large garlic cloves, minced
- 4 cups (32 fl oz) low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt, to taste
- ½ teaspoon black pepper
- Fresh lime, for serving (optional)
- Fresh cilantro, chopped, for garnish
- Radishes, thinly sliced, optional
Instructions
- Remove stems and seeds from the dried guajillo and ancho chiles. Place them in a medium pot, cover with water, and bring to a simmer. Let soften for about 15 minutes until pliable and fragrant.
- Drain the chiles, reserving about 1 cup of the soaking water. In a blender, combine the softened chiles, chopped onion, garlic, cumin, oregano, and ½ cup of the soaking water. Blend until smooth, adding more water if needed to reach a pourable consistency.
- Place the chicken breasts in the slow cooker. Pour the chile sauce over them along with the chicken broth. Stir gently to combine. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
- Drain and rinse the canned hominy. Stir it into the crockpot. Continue cooking on low for another 30 minutes to let the flavors marry.
- Taste the pozole and adjust salt and pepper as needed. Add cayenne or chopped jalapeño for more heat if desired.
- Ladle the pozole rojo into bowls and garnish with fresh cilantro, thinly sliced radishes, and a squeeze of lime. Serve with warm corn tortillas or crusty bread.
Notes
If the sauce is too thick during cooking, add a splash of chicken broth or reserved chile soaking water to loosen it. Let shredded chicken rest a few minutes before shredding to lock in moisture. Adjust salt and spice at the end of cooking. Garnishes like radishes and cilantro should be added fresh after reheating leftovers.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
Keywords: pozole rojo, crockpot pozole, slow cooker pozole, chicken pozole, hominy stew, Mexican comfort food, easy pozole recipe