Slow Cooker Chicken Posole Verde Recipe

Posole, or pozole, is a traditional Mexican soup that dates back to the pre-Columbian era, as it was a common meal in the diet of the Aztecs and other Mesoamerican cultures. The term pozole comes from the Nahuatl language and means frothy or foamy, referencing the white foam that forms when hominy (dried corn kernels treated with an alkali) is boiled. Historically, this dish was a symbol of abundance and was considered sacred due to its primary ingredient — maize, which held a deep significance in these cultures. In Mexico, posole comes in three main varieties: blanco (white), rojo (red), and verde (green). 

This recipe comes from our recipe developer Taylor Murray and is a posole verde. This version is known for its vibrant green color derived from a variety of fresh green ingredients, including tomatillos and peppers that are blended into a flavorful broth. This lush, comforting stew brimming with tender chicken and hominy is a beautiful medley of flavors that simultaneously represent the rich history and diversity of Mexican cuisine.

Gather the ingredients for posole verde

For the base of the soup, gather two kinds of peppers: Anaheim and poblano. If you can only find one or the other, you can just double up to substitute. The rest of the base is formed from tomatillos, a simple yellow onion and a few cloves of garlic. In addition, the soup uses two boneless skinless chicken breasts, a quart of chicken broth, and a few spices (ground cumin, dried oregano, chili powder, and salt).

To finish the soup, you'll need a 15-ounce can of hominy. Hominy is a form of canned corn and can be found at any Hispanic grocery store. To finish the soup, you'll garnish with some fresh avocado, sliced radish, a squeeze of lime, and a few sprigs of cilantro.

Cook the vegetables

Heat your broiler on high and move a rack to the top level. Place the poblano and Anaheim peppers on the tray along with the tomatillos, sliced onion, and garlic (in the skins). Drizzle lightly with oil and cook under the broiler, turning occasionally, until peppers are charred on all sides and onions have started to brown. Transfer peppers to a bowl and cover with plastic wrap.

Make the soup base

Once the peppers have cooled, remove from the bowl and transfer to a cutting board. Use a knife to scrape the skins off and remove the seeds and stems. Remove the garlic from the skin. Transfer the skinned peppers, tomatillos, onions, and garlic to a food processor. Pulse until the mixture is finely chopped.

Build the soup

Place the chicken breasts in the bowl of a slow cooker along with the pepper onion mixture and spices. Top with chicken broth. Turn the slow cooker on to high and cook until chicken is completely tender, about 4 hours.

Finish the soup

Break up the chicken with tongs and stir in the hominy. Continue to cook another 30 minutes to allow the hominy to absorb the flavors. Season to taste. Serve with cubes of fresh avocado, some sliced radish, a few sprigs of cilantro and a squeeze of lime.

Posole is meant to be eaten on its own for either lunch or dinner. It will keep refrigerated for up to a week, or frozen for a few months. This dish keeps well if frozen so don't be afraid to make a big batch and store some away for later.

Slow Cooker Chicken Posole Verde Recipe
5 from 33 ratings
Learn how to make this traditional Mexican soup with chicken and hominy that simmers in your slow cooker until it's ready to be enjoyed.
Prep Time
Cook Time
Bowl of posole verde
Total time: 5 hours
  • 2 poblano peppers
  • 2 Anaheim peppers
  • 6 tomatillos, skins removed
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, skin on
  • 2 teaspoons vegetable oil
  • 1 quart chicken broth
  • 2 boneless skinless chicken breasts
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 2 teaspoon chili powder
  • 2 teaspoon kosher salt
  • 1 (15 ounce) can hominy, drained and rinsed
  • 1 lime
  • 3 sprigs cilantro
  • 1 avocado, cubed
  • 3 radishes, sliced
  1. Heat a broiler on high. Add poblano peppers, Anaheim peppers, tomatillos, onion and garlic to a rimmed baking sheet. Drizzle lightly with oil and cook, turning occasionally, until peppers are charred on all sides and tomatillos are softened. Transfer peppers to a bowl and cover with plastic wrap.
  2. When the peppers have cooled, removed from bowl to a cutting board. Scrape the skins off with a knife and remove stems and seeds. Remove garlic from the skin.
  3. Transfer skinned peppers, tomatillos, onions, and garlic to food processor. Pulse until finely chopped.
  4. Transfer the pepper mixture to a slow cooker along with chicken broth, chicken, and spices (reserve the hominy). Cook on high for 4 to 6 hours, until the chicken is tender and cooked through.
  5. Break up the chicken with a pair of tongs, then fold in hominy and cook another 30 minutes. Season to taste.
  6. Serve with radish, cilantro, lime, and avocado.
Calories per Serving 330
Total Fat 12.2 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Cholesterol 71.0 mg
Total Carbohydrates 28.4 g
Dietary Fiber 6.6 g
Total Sugars 8.0 g
Sodium 1,076.9 mg
Protein 27.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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