Slow Cooker Chicken Pozole Blanco recipe

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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 jalapeno or serrano chili pepper, seeded and minced
2 tablespoons Mazola® Chicken Flavor Bouillon Powder
2 quarts water
1 (28 ounce) can white or yellow hominy, drained
2 teaspoons Spice Islands® Oregano
1 Spice Islands® Bay Leaves
¼ cup fresh lime juice
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

Nutrition Info

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
servingSize: -
sodium: 909.3 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

A great soup for casual entertaining.

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