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Easy Slow Cooker Chicken Pozole Rojo for Comforting Weeknight Dinners

A close-up of a white bowl filled with rich, red chicken pozole broth, shredded chicken, hominy, and topped with fresh parsley.
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Make this easy chicken pozole rojo in your slow cooker for a comforting Mexican dinner packed with tender shredded chicken, hominy, and rich red chile flavor. This recipe minimizes effort while delivering authentic taste, perfect for busy weeknights.

Ingredients

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  • 3 pounds boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chiles, mild or hot
  • 1 (10 ounce) can red enchilada sauce
  • 1 large white onion, quartered
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 4 cups low sodium chicken broth

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. In a separate bowl, mix together the crushed tomatoes, tomato sauce, diced green chiles, red enchilada sauce, minced garlic, chili powder, cumin, oregano, salt, and pepper.
  3. Pour the sauce mixture over the chicken in the slow cooker. Add the quartered onion and the chicken broth.
  4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the slow cooker.
  6. Stir in the drained and rinsed hominy. Cook for an additional 15 minutes on the warm setting to heat the hominy through.
  7. Taste and adjust salt and pepper if needed before serving.
  8. Serve hot with your favorite fresh toppings.

Notes

  • For the most authentic flavor, use dried New Mexico or Guajillo chiles reconstituted and blended for the red sauce instead of pre-made enchilada sauce.
  • Shredding the chicken directly in the broth helps keep it moist and infuses the soup with more chicken flavor.
  • Serve this hearty Mexican dinner with bowls of shredded cabbage, sliced radishes, fresh avocado, lime wedges, and a dash of Mexican crema or plain Greek yogurt.

Nutrition

Find it online: https://gourmetgaze.com/easy-chicken-pozole-recipe/