Slow cooker salsa verde chicken pozole is a hearty Mexican stew packed with shredded chicken, hominy, corn, zucchini and salsa verde. Perfect for busy weeknights or cozy weekends, it’s a hands-off dish that delivers bold taste with minimal effort. Serve with lime, avocado and tortilla chips for a finishing touch.

I love a good soup - from Instant Pot chicken and rice soup to chicken manchow soup to lemon chicken orzo soup.
For those that have never heard of pozole, it's a traditional Mexican soup which means hominy. Hominy is dried corn kernels that have been treated with alkali.
Being a slow cooker recipe, I recommend making this chicken pozole on a weekend where you've got a lot going on in the middle of the day, which is precisely what I did.
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Why You Will Love This Soup
- Shortcut for sauce - By using ground spices and almond butter, you get the famous mole sauce flavor with less effort.
- Customizable - You can easily add your favorite toppings like corn, avocado, cilantro or cheese for a personalized touch.
- Perfect for all occasions - Whether it's for taco night or any party, these tacos will be a favorite.
Ingredient Notes
- Chicken - By slow cooking the chicken, it shreds easily and melts in your mouth. Breasts offer leaner meat, while thighs add richness and tenderness.
- Salsa verde - Use store-bought for ease. Choose a mild or spicy version based on your heat preference.
- Zucchini - Adds a fresh, slightly sweet flavor and a tender texture. Chop into bite-sized pieces to ensure even cooking.
- Hominy - A key ingredient in pozole, hominy is dried corn treated with lime to create a chewy, hearty texture. White or golden hominy can be used.
- Corn - Provides sweetness and a pop of texture.
- Dried oregano - Mexican oregano is ideal for its citrusy, earthy flavor, but regular oregano works in a pinch.
- Low-sodium chicken broth - A lighter broth allows the salsa verde and seasonings to shine. Use homemade or store-bought low-sodium for better control over salt levels.
- Cilantro - Adds a bright, fresh finish. Reserve some for garnish when serving.
- Sea salt - Adjust to your preference after tasting the broth, especially if using store-bought salsa verde or broth, which may already have salt.
- Toppings - Go with some fresh avocado, lime and tortilla chips for both flavor and texture.
Ingredient Swaps
Like and recipe, you can mix up the ingredients. Some variations include:
- I usually boneless, skinless chicken breasts, but chicken thighs or even pork work great.
- I'm a fan of zucchini for some added nutrients and color, but yellow squash is a good substitute.
- Replace dried oregano with fresh oregano but use 3 times the amount as it isn't as potent.
- Chicken broth is my-go to for soups, but chicken stock works as well. It has a little more mouthfeel.
How to Make Salsa Verde Chicken Pozole
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Add the chicken, salsa verde, zucchini, hominy, oregano and 6 cups of broth to the slow cooker.
Step 2: Cover and cook on high for 3-4 hours or low for 6-8 hours.
Step 3: Once done remove the chicken and shred.
Step 4: Add chicken back into the slow cooker as well as the cilantro and corn and cook for another 10 minutes.
Stovetop Option
Simmer everything in a large pot on medium-low heat for about 1.5–2 hours or until the chicken is fully cooked and tender.
Recipe FAQs
Pozole is made with hominy, which is processed corn with the germ removed. It's traditionally made with pork and seasoned with a combination of spices.
Yes! Shredded rotisserie chicken or leftover cooked chicken works well. Add it during the last 30 minutes of cooking to prevent it from becoming overcooked.
Use a mild or spicy salsa verde based on preference. You can also add fresh jalapeños or chili flakes for extra heat.
Yes, it tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 4 days.
You just want to let the pozole come to room temperature before placing in a airtight container. You can keep in the freezer for 3 months.
Pro Tips/Recipe Notes
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
- For a heartier pozole, mash some of the hominy directly into the broth before serving.
- Taste and adjust salt levels after cooking, as both salsa verde and broth can vary in sodium content.
- Complete the chicken pozole with toppings like tortilla chips, avocado and fresh lime juice.
Other Recommended Soup Recipes
If you’ve tried this salsa verde chicken pozole recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Salsa Verde Chicken Pozole
Ingredients
- 1 ½ lbs chicken breasts or thighs
- 3 cups salsa verde
- 2 medium zucchini, chopped
- 3 (15 ounce) cans hominy, drained
- 2 ½ cups frozen corn
- 2 tablespoon dried oregano
- 6 cups low-sodium chicken broth
- 2 cups cilantro, chopped
- sea salt to taste
- tortilla chips, limes and avocado for topping
Instructions
- In a large slow cooker, add the chicken, salsa verde, zucchini, hominy, oregano and 6 cups of chicken broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once chicken is falling apart, shred chicken. Stir in cilantro and corn and let cook for another 10 minutes. Taste and season with salt if desired and add more chicken broth if you need to thin the soup.
- Ladle the soup in a bowl and top with some avocado, tortilla chips and fresh lime juice.
Notes
- Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the chicken barley soup more mouth feel.
- For a heartier pozole, mash some of the hominy directly into the broth before serving.
- Taste and adjust salt levels after cooking, as both salsa verde and broth can vary in sodium content.
- Complete the chicken pozole with toppings like tortilla chips, avocado and fresh lime juice.
Chris says
Never made my own salsa verde!