Slow Cooker Chicken Pozole Blanco Recipe

  • Yield:

    8 to 10 servings

  • Total Time:

    4 hrs 20 mins

  • Prep Time:

    20 mins

  • Cook Time:

    4 hrs


  • 2 pound s boneless, skinless chicken breasts cut into 1-1/2 to 2-inch pieces
  • 1/4 cup Mazola® Corn Oil
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1 small jalapeno or serrano chile pepper, seeded and minced
  • 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
  • 2 quarts water
  • 1 can (28 ounces) white OR yellow hominy, drained
  • 2 teaspoons leaf oregano
  • 1 each whole bay leaves
  • 1/4 cup fresh lime juice
  • Traditional garnishes: lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles,fried corn tortilla srips or tostadas, sour cream and crumbled or shredded Mexi can cheese


  1. Step 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.
  2. Step 2) 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.
  3. Step 3) 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.
  4. Step 4) Ladle soup into bowls and let guests garnish the soup as desired.