Slow Cooker Pozole: An Easy, Must-Try Chicken and Sausage Recipe

Pozole Bomb Slow Cooker Chicken & Sausage: Big Flavor, Little Effort!

Yes, slow cooker pozole can be made with a Pozole Bomb, boneless skinless chicken thighs, sausage, and canned white hominy. The seasoning bomb supplies the chile-based flavoring, while chicken thighs remain tender during several hours of slow cooking. Sausage adds fat, salt, and spice, although the final flavor depends on whether the recipe uses fresh Mexican chorizo or smoked sausage.

A seasoning product labeled for pork pozole can still be used with chicken. Check the package for allergens, preparation directions, sodium content, and the amount of liquid recommended by the manufacturer. Product formulations may differ from the general recipe below.

Essential Concepts

• Use thawed chicken thighs, not frozen chicken.
• Cook on low for 6 to 7 hours or high for 3 to 4 hours.
• Brown fresh Mexican chorizo before adding it; sliced precooked sausage can go directly into the cooker.
• Drain and rinse canned hominy.
• Confirm that the chicken reaches 165°F (74°C).
• Add salt only after tasting because the Pozole Bomb, broth, and sausage may already contain plenty.

Slow Cooker Chicken and Sausage Pozole Recipe

This crockpot pozole recipe combines tender chicken, savory sausage, white hominy, and a prepared pozole seasoning bomb. It produces a substantial red hominy stew with little active preparation.

Recipe Details

• Yield: About 6 to 8 servings
• Preparation time: 15 minutes
• Optional chorizo browning time: 8 to 10 minutes
• Cooking time: 6 to 7 hours on low or 3 to 4 hours on high
• Total time: About 6 hours 15 minutes to 7 hours 25 minutes on low

Equipment

• 6-quart slow cooker
• Large skillet, if using fresh Mexican chorizo
• Colander
• Tongs
• Two forks
• Ladle
• Instant-read food thermometer

Ingredients

• 1 Pozole Bomb, such as Pork Pozole by EZBombs
• 1½ to 2 pounds (680 to 900 grams) boneless skinless chicken thighs
• 8 ounces to 1 pound (225 to 450 grams) fresh Mexican chorizo or precooked smoked sausage
• 1 large can, 25 to 30 ounces (710 to 850 grams), white hominy
• 5 to 6 cups (1.2 to 1.4 liters) chicken broth or water

For serving, choose several of these pozole toppings:

• Finely shredded green cabbage
• Thinly sliced radishes
• Chopped fresh cilantro
• Lime wedges
• Diced white onion
• Sliced jalapeño
• Dried Mexican oregano
• Warm corn tortillas or tostadas

Preparing the Sausage Correctly

Fresh Mexican chorizo and precooked smoked sausage need different preparation.

Fresh Mexican Chorizo

Remove the casing, if present, and cook the chorizo in a skillet over medium heat. Break it into small pieces and cook until no raw sections remain, usually 8 to 10 minutes. Drain excess rendered fat before transferring the chorizo to the slow cooker.

Browning improves the texture and prevents a large amount of orange-red fat from collecting on the surface of the finished pozole. It also reduces the time that raw ground sausage spends warming gradually in the slow cooker.

Precooked Smoked Sausage

Cut precooked smoked sausage into slices about ¼ to ½ inch (6 to 12 millimeters) thick. Add the slices directly to the slow cooker. Thin slices distribute the smoky flavor throughout the broth, while thicker pieces retain more bite after several hours of cooking.

Smoked sausage is usually saltier and less chile-forward than Mexican chorizo. A chicken or turkey smoked sausage may taste lighter, while pork sausage contributes more fat and richness. Check the label to confirm that the sausage is fully cooked.

How to Make the Pozole

1. Rinse the Hominy

Pour the canned hominy into a colander. Rinse it under cool running water and allow it to drain.

Rinsing removes some of the packing liquid, which can taste starchy or salty. Canned hominy is already cooked, so it does not require soaking.

2. Fill the Slow Cooker

Place the thawed boneless skinless chicken thighs in the slow cooker. Add the drained hominy, prepared sausage, Pozole Bomb, and 5 cups (1.2 liters) of broth or water.

Keep the slow cooker between one-half and three-quarters full when possible. An overfilled cooker may heat slowly or bubble over. Add the sixth cup of liquid only if the ingredients are not adequately covered or if the seasoning package calls for more broth.

3. Cook Until the Chicken Is Tender

Cover and cook using either setting:

• Low: 6 to 7 hours
• High: 3 to 4 hours

Avoid lifting the lid repeatedly. Each opening releases heat and can extend the cooking time.

The chicken is ready when it separates easily with a fork and reaches at least 165°F (74°C) in its thickest part. Slow cookers differ in temperature and heating pattern, so tenderness and internal temperature provide better guidance than the clock alone.

4. Shred the Chicken

Transfer the cooked chicken thighs to a plate or shallow bowl. Shred the meat with two forks, discarding any firm pieces of connective tissue. Return the shredded chicken to the cooker and stir.

Cook for another 10 to 15 minutes if the broth cooled during shredding.

5. Adjust the Broth

Taste the pozole before adding salt. A prepared pozole seasoning bomb, commercial broth, and sausage can each contain substantial sodium.

For a thinner broth, add hot water or unsalted chicken broth in ½-cup (120-milliliter) increments. If the broth tastes weak after dilution, allow the pozole to cook uncovered on high for 15 to 30 minutes. Slow cookers reduce liquid slowly, so avoid adding excess broth at the beginning.

Choosing Between Broth and Water

Chicken broth gives the stew a fuller poultry flavor, but water may produce better balance when both the Pozole Bomb and sausage are heavily seasoned. A mixture of broth and water is often practical.

Low-sodium or unsalted broth gives more control over the final seasoning. Regular broth can work, but salt should remain off the ingredient list until the completed stew has been tasted.

The finished broth should taste savory and chile-forward without becoming pasty. A Pozole Bomb may need time and heat to dissolve. Stir the stew after the first hour if the product remains concentrated in one area, provided the manufacturer’s directions permit opening the cooker.

Why Chicken Thighs Work Better Than Chicken Breasts

Boneless skinless chicken thighs contain more fat and connective tissue than chicken breasts. Those qualities make thighs less prone to drying during a six-hour cooking period.

Chicken breasts can replace the thighs, but timing becomes less forgiving. Breasts may be ready before the hominy and broth have developed the desired flavor. If using breasts, begin checking them early and remove them once they reach 165°F (74°C). Shred the meat and return it near the end of cooking.

Bone-in thighs also work, although the bones and skin require removal before shredding. Skin can make the broth greasy unless the thighs are browned and the rendered fat is discarded first.

Managing Texture, Heat, and Salt

A successful chicken and sausage pozole needs contrast. The hominy should remain plump, the chicken should shred into distinct pieces, and the broth should stay fluid enough to ladle.

Several adjustments can correct common problems:

• Greasy surface: Skim fat with a spoon, or chill the pozole and remove the hardened fat before reheating.
• Excessively salty broth: Add unsalted broth or water, then add extra drained hominy if the cooker has room.
• Thin flavor: Add a small amount of the seasoning specified by the Pozole Bomb manufacturer rather than adding salt alone.
• Too much heat: Serve with cabbage, radishes, and lime. Dilution with unsalted broth also reduces chile concentration.
• Mushy hominy: Use canned hominy rather than quick-cooking substitutes, and avoid extending the cooking time after the chicken has become tender.

Serving Pozole With Fresh Toppings

Ladle the hot Mexican chicken pozole into deep bowls, allowing the rich and flavorful broth to fill each bowl generously. Add an array of toppings at the table to enhance the experience, ensuring that each serving retains its fresh texture and inviting appeal.

Shredded cabbage provides a delightful crunch and a refreshing contrast to the warm broth. Scatter some diced radishes over the top for an extra layer of flavor and crispness. Don’t forget to include a little lime, which people can squeeze to brighten the dish with a zesty kick. A sprinkle of fresh cilantro adds an aromatic touch, while slices of avocado introduce a creamy richness that complements the soup perfectly.

For those who enjoy a bit of heat, setting out sliced jalapeños or a homemade hot sauce will allow everyone to customize their bowl to their liking. Finally, consider offering crushed tortilla chips on the side for an added crunch. This combination of toppings will not only enhance the overall taste but also create a vibrant and festive presentation that embodies the heartwarming essence of this traditional Mexican dish. Enjoy the communal experience of ladling and personalizing your pozole as a delicious way to gather around the table.