Yield
4 servings
Preparation time
10 minutes
Cooking time
6 hours
Total time
6 hours, 10 minutes
Ingredients
1 1⁄2 pounds bone-in, skin on chicken thighs
4 cups chicken broth
2 poblano peppers (stemmed, seeded, and finely chopped)
1 red onion (finely chopped)
2 cloves garlic (minced)
2 tablespoons ground coriander
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1⁄2 teaspoon cayenne
1 28-ounce can fire-roasted tomatoes
1 lime (zested and juiced)
29 ounces hominy (drained and rinsed)
salt and pepper (to taste)
Instructions
Place all ingredients except hominy and garnishes into a 5-quart or larger slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
Take chicken out of slow cooker and let cool for a few minutes. Pull meat off the bone and shred with two forks. Discard skin and bones and return to the slow cooker along with hominy and cook another 30 minutes. Season with salt and pepper.
Ladle pozole into bowls and garnish with any combination of sliced radishes, shredded cabbage, fresh cilantro, tortilla strips, and lime.
Notes
Per serving: 567 calories, 16 grams fat (4 grams saturated fat), 42 grams total carbohydrates, 8 grams fiber, 59 grams protein.
Note: For extra spice, leave in the poblano pepper seeds.
