Slow Cooker Pozole (Chicken and Pork)

Jun 04, 2023June 4, 20230 13
Slow Cooker Pozole with Chicken and Pork recipe
in Soup

Prep

30 min

Cook

8 hrs 30 min

Ready In

9 hrs

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 dried pasilla pepper , soaked in boiling water for 30 minutes then drained
2 cans low sodium chicken broth
3/4 lb pork tenderloin , cut into 2 inch cubes
3/4 lb boneless skinless chicken breast , cut into 2 inch cubes
2 cups chopped onions
1 1/2 teaspoons crushed garlic
1 can diced green chilies
1 can white hominy , drained
1 can yellow hominy , drained
1 bay leaf
2 teaspoons dried Mexican oregano
2 tablespoons ground cumin
1 cup shredded romaine lettuce
1/4 lb radish , shredded in a food processor
1/4 lb tortilla chips , coarsely crushed
2 limes , cut in 4 wedges

Nutrision Information

Servings Per Recipe
8
Calories
600
Sugar
7g
Fat
26g
Pozole is a traditional Mexican soup that includes meat and hominy (dried corn kernels that have been treated with an alkali to remove the outer hull) and is seasoned with various thick chili pepper sauces. It has a long history that dates back to the Aztecs and is a staple food during special occasions such as New Year's Eve and Christmas. This Slow Cooker Pozole (Chicken and Pork) recipe is a delicious and convenient way to enjoy this classic comfort food. It's one of the best ways of bringing authentic Mexican flavors to your home kitchen because its recipe can be easily customized according to your preference. Pozole is also a great dish for meal prep and leftovers, as it tastes even better on the second day.

Instructions

1.Take the soaked pasilla pepper and remove the stem and seeds. Add it to a blender or food processor with a half-cup of chicken broth. Blend until smooth and set aside.
2.Add the pork tenderloin, chicken breast, chopped onions, garlic, diced green chilies, the can of drained white hominy, the can of drained yellow hominy, and bay leaf to the slow cooker. Stir in the chicken broth, the blended pasilla pepper, the Mexican oregano, and ground cumin.
3.Cook on High for 4-5 hours or Low for 8-9 hours.
4.When ready to serve, remove the bay leaf. Serve the pozole hot and top with shredded romaine lettuce, shredded radish, coarsely crushed tortilla chips, and lime wedges.

PROS

This Slow Cooker Pozole (Chicken and Pork) is hearty, flavorful, and easy to make with just one pot.

The dish has a rich and complex taste with a balance of sweet and savory flavors.
It’s a perfect dish for cold weather days, for entertaining, and for families with kids.

The recipe can be adjusted to your preference, adding more or less spice.

It’s also a relatively low-carb and high-protein meal that’s budget-friendly.

CONS

At 600 calories per serving, this dish is quite calorie-dense.
Portion control is important if you are counting calories.

If you’re watching your sodium intake, you might want to use low-sodium chicken broth and rinse the hominy in water to reduce the salt.

Some ingredients may be challenging to find in certain regions, such as dried pasilla pepper and white hominy.

HEALTH & BENEFITS

Slow Cooker Pozole with Chicken and Pork is rich in protein, fiber, vitamins, and minerals, such as Vitamin A, Vitamin C, iron, and potassium.
The dish is also gluten-free and low in fat. The radish and romaine lettuce provide additional health benefits, including Vitamin K, antioxidants, and anti-inflammatory compounds.

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