Slow Cooker Chicken Pozole Blanco Recipe

Name: Slow Cooker Chicken Pozole Blanco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces; 1/4 cup Mazola(R) Corn Oil; 1 medium onion, diced; 1 tablespoon minced garlic; 1 small jalapeno or serrano chili pepper, seeded and minced; 2 tablespoons Mazola(R) Chicken Flavor Bouillon Powder; 2 quarts water; 1 (28 ounce) can white or yellow hominy, drained; 2 teaspoons Spice Islands(R) Oregano; 1 Spice Islands(R) Bay Leaves; 1/4 cup fresh lime juice; Traditional garnishes:; Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

Servings: persons

2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
1/4 cup Mazola(R) Corn Oil
1 medium onion, diced
1 tablespoon minced garlic
1 small jalapeno or serrano chili pepper, seeded and minced
2 tablespoons Mazola(R) Chicken Flavor Bouillon Powder
2 quarts water
1 (28 ounce) can white or yellow hominy, drained
2 teaspoons Spice Islands(R) Oregano
1 Spice Islands(R) Bay Leaves
1/4 cup fresh lime juice
Traditional garnishes:
Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

1
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.
2
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.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces, 1/4 cup Mazola(R) Corn Oil, 1 medium onion, diced, 1 tablespoon minced garlic, and more.

Yes, Slow Cooker Chicken Pozole Blanco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Pozole Blanco

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