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Chicken Pozole Verde

  • Prep Time: 10 minutes
  • Cook Time: 7 hours
  • Servings: 4
  • Course: Soups & Salads

This is an enjoyable year round soup, with tomatillo salsa that is tart with an herbal taste. The flavors are bright enough to enjoy in the summer and comforting during the colder months too.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

If you're using a 3-8 quart round or oval slow cooker, use the regular size Reynolds KITCHENS® Slow Cooker Liner and the recipe below as-is. If you're using a 1-3 quart round or oval slow cooker, use the small size Reynolds KITCHENS® Slow Cooker Liner and use half of each ingredient.


  • 4 cups lower-sodium chicken broth
  • 1 (29-oz.) can white hominy, drained (about 3 cups)
  • 1 (16-oz.) jar tomatillo salsa (such as Frontera)
  • 1 (7-oz.) can chopped green chiles, drained
  • 2 tsp. dried oregano
  • 1/4 tsp. kosher salt
  • 7 (5-oz.) bone-in, skinless chicken thighs
  • 1 tsp. fresh lime juice (from 1 lime)
  • For serving: tortilla strips, fresh cilantro leaves, ripe avocado slices, sliced radishes, and lime wedges (optional)
  • Reynolds KITCHENS® Slow Cooker Liners


Step 1

Line a 5 to 6-quart slow cooker with a Regular size Reynolds KITCHENS™ Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2

Stir together chicken broth, hominy, salsa, chiles, oregano and salt in slow cooker. Add chicken to stock mixture; submerge in liquid. Cover and cook on LOW until chicken is tender, about 7 hours. Using a slotted spoon, remove chicken from cooker. Let cool 10 minutes. Using 2 forks or your hands, remove bones and shred chicken into large pieces. Discard bones.

Step 3

Return chicken to slow cooker. Divide soup among 4 large bowls. Top with tortilla strips, cilantro, avocado, radishes, and lime wedges.

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