Slow Cooker Chicken Pozole Blanco

This chicken pozole blanco simmered in the slow cooker with onion, garlic, hominy, oregano, and lime juice is great for casual entertaining.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 264 Calories

Ingredients

• 1 tablespoon minced garlic
• 2 quarts water
• 1 medium onion, diced
• 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
• 1 small jalapeno or serrano chili pepper, seeded and minced
• 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
• 1 (28 ounce) can white or yellow hominy, drained
• 2 teaspoons Spice Islands® Oregano
• 1 Spice Islands® Bay Leaves
• 0.25 cup fresh lime juice
• 0.25 cup Mazola® Corn Oil
• Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, mi

Recipe Instructions

Step 1

Pat chicken dry with paper towels and season with salt and pepper.

Step 2

Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.

Step 3

Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.

Step 4

Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.