Pozole fácil en olla de cocción lenta

Ingredientes

• 2 lbs boneless chicken thighs or beef chuck, cut into bite-sized pieces (replacing pork for a delicious, beginner-friendly alternative)
• 1 can (28 oz) hominy, drained
• 4 cups chicken or beef broth
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 dried guajillo chiles, seeds removed and chopped (adds depth and mild heat to the broth)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon ground cumin (adds warmth and smoky undertones)
• 1 teaspoon dried oregano (for classic Mexican flavor)

Preparación

1. 1

   --- Step 1: Prep the Ingredients ---

2. 2

   --- Before you start, make sure to ---

3. 3

   Cut the chicken or beef into bite-sized pieces.

4. 4

   Finely chop the onion and mince the garlic for a strong flavor base.

5. 5

   Remove seeds from the guajillo chiles and chop them into smaller pieces.

6. 6

   --- Step 2: Load Everything into the Crockpot ---

7. 7

   Place the chicken or beef in the bottom of the crockpot.

8. 8

   Add the drained hominy, chopped onion, minced garlic, and guajillo chiles.

9. 9

   Pour in the chicken or beef broth and stir everything together.

10. 10

    Sprinkle in salt, cumin, and oregano for added depth.

11. 11

    --- Step 3: Slow Cook for Maximum Flavor ---

12. 12

    Cover the crockpot and set it to low for 6-8 hours or high for 4-5 hours.

13. 13

    The meat should become fork-tender, and the broth should take on a deep, rich flavor.

14. 14

    --- Step 4: Adjust Seasoning Before Serving ---

15. 15

    Taste the broth and adjust with more salt, a squeeze of lime, or a pinch of cumin for balance.

16. 16

    --- Step 5: Garnish and Serve ---

17. 17

    Ladle the pozole into bowls.

18. 18

    Top with shredded cabbage, sliced radishes, cilantro, lime wedges, and avocado for a fresh and colorful finish.

19. 19

    For added crunch, sprinkle on tortilla chips.