Pozole is considered a celebration dish usually served for special holidays such as Day of the Dead, Christmas and New Year's day. Because it tends to be served during the cold months, the broth has to be at the right temperature when served and seasoned correctly. Now, save some valuable time by making pozole in the slow cooker. A warm bowl of this comforting soup will welcome your family home.
by Ericka Sanchez
What you'll need
- 5 cups warm water
- 2 pounds chicken cut in bite sized pieces, skin and bones removed
- 4 teaspoons chicken bouillon
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 Serrano chile, seeded and chopped in small pieces
- 1 (29 ounce) can hominy, rinsed and drained
- 2 Roma tomatoes, chopped
- 2 teaspoons dried Mexican oregano
- red chile flakes
- limes sliced in wedges
- 1/2 cabbage shredded
- 3 radishes sliced in thin rounds
How to make it
- Place water and buillon in slowcooker. Stir until buillon has dissolved.
- Add chicken, onion, garlic, Serrano chile, hominy, tomatoes, oregano and red chile flakes.
- Cook in low for 6 hours or until chicken is tender.
- To serve: garnish with cabbage, radishes and a squeeze of lime juice.
