Slow Cooker Chicken Pozole Blanco
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
- ¼ cup Mazola Corn Oil
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 small jalapeño or serrano chili pepper, seeded and minced
- 2 tablespoons Mazola Chicken Flavor Bouillon Powder
- 8 cups water
- 1 (28 ounce) can white or yellow hominy, drained
- ¼ cup fresh lime juice
- 2 teaspoons Spice Islands Oregano
- 1 Spice Islands Bay Leaves
- 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
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Instructions
- Pat chicken dry with paper towels and season with salt and pepper.
- 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.
- 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.
- 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.
Source
Original recipe: View Original