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Easy Slow Cooker Chicken Pozole Rojo for Cozy Dinners

Close-up of a vibrant red bowl of chicken pozole featuring shredded chicken and large white hominy kernels.
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Make this comforting Chicken Pozole Rojo in your slow cooker for authentic Mexican flavor with minimal effort. This recipe uses tender shredded chicken, hominy, and a rich red chile broth, perfect for busy weeknights.

Ingredients

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  • 3 lbs 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 chicken broth
  • Optional: 1-2 dried ancho or guajillo chiles, soaked and pureed for deeper flavor

Instructions

  1. Place the chicken breasts or thighs into the basin of your slow cooker.
  2. Add the crushed tomatoes, tomato sauce, diced green chiles, red enchilada sauce, onion quarters, minced garlic, chili powder, cumin, oregano, salt, and pepper over the chicken. If using, add the pureed dried chiles now.
  3. Pour the chicken broth over the ingredients.
  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 shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the drained and rinsed hominy.
  7. Continue to cook on LOW for another 30 minutes to allow the flavors to combine.
  8. Taste and adjust salt and pepper as needed before serving.
  9. Serve hot with your favorite fresh toppings.

Notes

  • For the best flavor, use a mix of chicken breasts and thighs.
  • If you prefer Green Pozole (Verde), substitute the red enchilada sauce and tomatoes with 2 cups of tomatillo salsa verde and 1 cup of fresh cilantro.
  • Serve this hearty chicken soup with toppings like shredded cabbage, sliced radishes, avocado, lime wedges, and Mexican crema or Greek yogurt.
  • This recipe is great for meal prepping; it keeps well in the refrigerator for up to four days.

Nutrition

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