A great soup for casual entertaining.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Traditional garnishes:

Directions

Instructions Checklist
  • 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.

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  • 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

264 calories; protein 23.8g; carbohydrates 17.5g; fat 10.3g; cholesterol 58.5mg; sodium 909.3mg. Full Nutrition
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Reviews (21)

27 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
11/20/2014
I love pozole and make it very often. For me pozole blanco is very basic but tasty anyway. I had never made it in the slow cooker and it came out great. I added two cans of hominy and doubled the amount of water and bouillon powder because I thought it was too much chicken and the soup was going to be very dry. When you eat pozole the main ingredient is the hominy and one can is not enough for eight servings as the recipe suggests. With these changes the recipe was balanced and very similar to any one you eat in Mexico. The toppings that the traditional Mexican recipe uses are: chilli powder, chopped onion, lime juice, dried oregano, sliced or chopped radish and shredded lettuce. Yes, lettuce not cabbage. Even though they look very similar their flavor is completely different and it can affect the experience of eating pozole quiet considerably. We enjoyed our pozole with tostadas on the side . Usually you top your tostadas with cream, lettuce and avocado and if you like salsa you can added it too. I'm definitely making pozole blanco in the slow cooker again. Read More
(14)
Rating: 5 stars
11/05/2014
Im not a big fan of pozole blanco but I have to tell you that this one is very good has a lot of flavor my family loved it I think the fact you brown the chicken in the oil give the meat more flavor just follow the recipe as is I really recommend to garnish with avocado cabbage onion lemon and of course homemade hot sauce Read More
(9)
Rating: 5 stars
11/06/2014
I've had Pozole numerous times but it never has done much for me. I've always thought it was because I'm not a huge fan of hominy but there is something about this recipe that changed my opinion on the matter. This was EXCELLENT! The only change I made is that I used the last of my Poblano pepper from the garden but it would have been just as good with jalapeno. This is one that needs no tweaking just don't forget the toppings. This will be my go to Pozole recipe from now on! Read More
(4)
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Rating: 4 stars
09/08/2017
The first time I make any new recipe I make it exactly according to directions. That being said, this tasted really good and I will make it again with a couple of changes. 1. I recommend leaving the chicken breast whole. This will make shredding them so much easier. 2. Add the hominy about 30 minutes before your ready to eat. It is already cooked and only needs to heat up. If you add it at the beginning it pretty much cooks to mush. 3. I also recommend bumping up the spices just a bit. Maybe adding a bit of cumin. Read More
(2)
Rating: 5 stars
06/09/2020
Really good recipe! My only change was not adding bouillon but instead used Sazon Goya seasoning. Very good flavor! Will make it again. Thank you Read More
(2)
Rating: 4 stars
05/02/2018
Plenty of great flavors here but it needs a bit more hominy. I like cilantro on my pozole. Read More
(1)
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Rating: 4 stars
11/14/2014
This was very good! I've never had anything like it before. I completely forgot to add lime juice but the only other change I made was to use Mexican oregano. I served with sour cream and avocado toppings and made spinach and mushroom quesedillas to go with. Great meal thanks Mazola for the recipe! Read More
(1)
Rating: 5 stars
04/14/2018
Absolutely delicious! I was generous with the fresh lime juice and made it with fresh cabbage radishes and avocado as garnishes! Will definitely make it again!! Read More
(1)
Rating: 4 stars
11/04/2015
I really enjoyed the flavors in this. I did add more bouillon and lime juice than was called for as well as leaving the seeds in the jalapeño to add extra heat and adding some diced red and green bell peppers for sweetness. I think it may have been a little bland without those additions which is why I gave it 4 stars instead of 5. I would definitely make and eat this again. Read More