Best 3 Slow Cooker Chicken Pozole Blanco Recipes
Slow cooker chicken pozole blanco is a traditional Mexican dish that is perfect for a comforting and flavorful meal. This hearty soup is made with tender chicken, hominy, and a variety of spices, and can be easily prepared in a slow cooker. With minimal effort, you can create a delicious and authentic pozole blanco that is sure to please the whole family. Whether you're looking for a simple weeknight dinner or a special occasion dish, this slow cooker chicken pozole blanco is a great choice.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER CHICKEN POZOLE BLANCO
A great soup for casual entertaining.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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 : Calories 264.4 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 10.3 g, Fiber 3 g, Protein 23.8 g, SaturatedFat 1.8 g, Sodium 909.3 mg, Sugar 2.6 g
CHICKEN POZOLE
Steps:
- Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
- Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.
- In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.
- Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.
SLOW COOKER CHICKEN POZOLE BLANCO
A great soup for casual entertaining.
Provided by Mazola
Categories Mazola®
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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 : Calories 264.4 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 10.3 g, Fiber 3 g, Protein 23.8 g, SaturatedFat 1.8 g, Sodium 909.3 mg, Sugar 2.6 g
Tips:
- Choose the right chicken: For a richer flavor, use bone-in, skin-on chicken thighs or drumsticks.
- Toast the spices: Toasting the cumin and coriander seeds in a dry skillet enhances their flavor and aroma.
- Use fresh herbs: Fresh cilantro and oregano add a bright, herbaceous flavor to the pozole.
- Don't skip the hominy: Hominy is a type of dried corn that gives pozole its characteristic texture and flavor.
- Simmer for at least 2 hours: The longer the pozole simmers, the more flavorful it will be.
- Serve with toppings: Traditional toppings for pozole include shredded cabbage, diced radishes, sliced avocado, and crumbled queso fresco.
Conclusion:
Slow-cooker chicken pozole blanco is a delicious and easy-to-make Mexican soup that is perfect for a weeknight meal. With its tender chicken, flavorful broth, and hominy, pozole is a hearty and satisfying soup that is sure to please the whole family. So next time you're looking for a simple and delicious meal, give slow-cooker chicken pozole blanco a try!
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