Chicken Pozole Blanco in the Crockpot

Step 1

Start by patting the chicken dry with paper towels and seasoning it with salt and pepper if you like. Heat a bit of oil in a large skillet over medium-high heat, then brown the chicken for about 2 minutes on each side. Once browned, transfer the chicken to your slow cooker. Lower the heat to medium and add the onions to the skillet. Cook them for a few minutes until they start to soften, then stir in the garlic, minced chile, and bouillon powder. Let everything cook together for another minute. Pour in a cup of water, give it a good stir, then pour this mixture into the slow cooker. Add the rest of the water, hominy, oregano, bay leaf, and lime juice. Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred. When it’s done, shred the chicken right in the pot using two forks. Serve the soup in bowls and let everyone add their favorite toppings.