White Chicken Pozole Made in a Slow Cooker

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
• ¼ cup Mazola® Corn Oil
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1 small jalapeno or serrano chili pepper, seeded and minced
• 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
• 2 quarts water
• 1 (28 ounce) can white or yellow hominy, drained
• 2 teaspoons Spice Islands® Oregano
• 1 Spice Islands® Bay Leaves
• ¼ cup fresh lime juice
• Traditional garnishes:
• Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

Step 1

Pat the chicken dry with paper towels and seasoning it with a little salt and pepper if you like. Heat some oil in a large skillet over medium-high heat, then add the chicken and brown it for about 2 minutes on each side. Once it’s lightly browned, transfer the chicken to your slow cooker.

Step 2

Turn the heat down to medium and add the onions to the same skillet. Cook them for a couple of minutes until they start to soften, then stir in the garlic, minced chile, and bouillon powder. Let everything cook together for about a minute, then pour in a cup of water and give it a good stir. Pour this mixture into the slow cooker with the chicken.

Step 3

Add the rest of the water, the hominy, oregano, bay leaf, and lime juice to the slow cooker. Cover and let it cook on low for 4 to 6 hours, or on high for 3 to 4 hours. The soup is ready when the chicken is tender and shreds easily.

Step 4

Use two forks to pull the chicken apart right in the slow cooker, then ladle the soup into bowls. Let everyone add their favorite toppings and enjoy!