Mississippi Roast
Sam Sifton, Robin Chapman
11164 ratings with an average rating of 4 out of 5 stars
11,164
6 1/2 to 8 1/2 hours
Slow Cooker Shortcut Chicken Pozole
- Total Time
- 4⅓ to 6⅓ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 5 servings
- 1large red or yellow onion, peeled and quartered
- 2carrots, trimmed and halved
- 2celery stalks, halved
- 8garlic cloves
- 1(7-ounce) can chipotle peppers in adobo sauce
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1teaspoon ground cumin
- 3 to 3½pounds skin-on whole chicken legs (about 5 legs)
- 5cups chicken broth or stock
- Kosher salt, for seasoning
- 1cup frozen corn
- 1(29-ounce) can pozole (hominy), rinsed and well drained
- Juice of 1 lime, plus more for serving
- Crushed chips, shredded cabbage, diced avocado, minced red onion and-or cilantro, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
894 calories; 58 grams fat; 16 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 65 grams protein; 1712 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the onion, carrot, celery and garlic in a 5- to 8-quart slow cooker. Pull the whole chiles out of the can of chipotles in adobo (use only half if you prefer the finished dish to be medium-spicy), and roughly chop them. Add the chiles and all the adobo sauce to the slow cooker as well as the onion and garlic powders and cumin. Pull the skin from half of the chicken legs and discard it, or save to render the fat at another time. (Start at the thigh and pull the skin off the drumstick as if removing a glove; it should come off fairly easily.)
- Step 2
Add the chicken legs to the slow cooker and stir to combine. Pour in the broth. Add ½ teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted broth. Cook on low until the chicken is tender and the broth is flavorful, at least 4 hours and up to 6 hours. If it’s more convenient, let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about an additional 2 hours before the chicken dries out.
- Step 3
Switch the heat to high. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl. Discard the vegetables and let the chicken cool while you finish the soup. Using an immersion blender (see Tip), purée the broth. (It will be mostly smooth but some small flecks of pepper skin may remain.) Stir in the corn, pozole and lime juice. Shred the chicken meat, discarding the bones and skin, and add it into the soup. Replace the cover, let the ingredients warm through and serve the soup in bowls with the toppings of your choice.
Tip
- If you don’t have an immersion blender to finish the soup, start out by chopping the chiles so finely that they look like a paste, or purée them in a regular blender with some of the broth before you start cooking.
Private Notes
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Cooking Notes
Theamazingh
I am a fan of pozole and make it often. There are many variations - mine uses fresh peppers and cilantro, paprika and chipotle powder. I would substitute chicken thighs for the legs - much less trouble to remove the skin and bones - and this recipe should include a step where after straining the broth you skim the fat otherwise it’s way too much grease.
CB
This was awesome. Wonderful flavor. A hit with my 8 year old who is pretty particular. I did cut back on the chilis and would also reduce chili sauce next time due to spice tolerance of said 8 year old. I also used boneless skinless chicken thighs. Yum.
ellen
Used half the peppers in adobo (finely chopped) and the heat was PLENTY. Had to add oregano, paprika, plus a LOT more lime juice for it to come close to properly seasoned. Will nix the corn in favor of more hominy next time. We liked the chicken substitute for pork. For garnish, try some (extra) oregano and a dash of lime juice. 4 hours was perfect for the chicken thighs I used. Lots of cabbage, avocado, cilantro, lime slices, cheese and yogurt for toppings. Wonderful!!
Lec
Canned hominy is such a poor substitute for dried posole. I know, it’s hard to find.
Jen S
Much too spicy with half the chiles. Next time I would use a quarter of the can. I diced the veggies before cooking and puréed them in at the end, and it was good.
TLG
Followed the recipe, using only half of a can of chipotle chilies and sauce. It was ridiculously hot. Ended up chopping the cooked carrots and adding them in to the stew along with half a head of shredded cabbage, and a pint of halved cherry tomatoes. Served with avocado and sour cream and tortilla chips. Was good, but still really spicy.
Sara
I made this using white beans instead of hominy when I didn’t have it on hand. It was just as amazing. I had 1/2 teaspoon smoked paprika and 1/2 teaspoon chili powder. My husband couldn’t stop raving.
Lisa Zimmerman
This was much more delicious than I expected when I was simply trying it out of the crock pot. All of the dressing items (greek yogurt, red cabbage, cilantro, and tortilla chips), really make this awesome! I took heed from previous notes and used half a can of peppers; however, I wish I had used more. Toward the end, I added some cayenne to spice it up a bit more. Also, I added paprika and a bit of oregano as others wrote.
Lucy
Very good! Used 1/2 of peppers and not too spicy! Also chopped up the cooked veggies, which was good!
msandi
Generally good. It needed two limes worth of juice 1 wedge at serving to get the posole tang I am used to. Omit frozen corn, add a can of tomatoes, tastes homey and delicious.
Ana
Way too spicy for me. I normally like spicy food. I used half the can and when I was blending it at the end, my eyes started bothering me and I kept coughing and sneezing. If I were to try this again, i would cut the veg up more and blend it at the end instead of tossing it. I would also remove the chipotles after cooking them instead of blending them and start with just 1/4 of the can. If I want more spice, I’ll make a note to add more for the next time.
sunshine
6 chipotle peppers was the right number to give zip and a spicy bite. I recommend thawing the corn before adding- using frozen corn means it takes that much longer to warm back up.
Flora
Nice minimalist recipe, with the minimum ingredients and amounts to make a well-rounded, comforting soup. I used thighs and skinned them all but left the underlying fat on. I chopped the chipotles finely enough that I didn’t need to puree once the chicken was cooked. I don’t like a lot of garnishes on soup but crumbled corn chips and some shredded red cabbage worked well. Some cilantro and extra lime juice wouldn’t be bad either.
essell
1st time I’ve ever made pozole and this recipe is a win! When I make it again, I’ll reduce the amount of boneless chicken thighs to approx 2 lbs. A friend reminded me to remove the seeds from the chilis first and I think that mattered. Instead of frozen corn (which can sometimes get a mushy texture), I chopped baby corn (also found in the Mexican food section) into 1” sections. Used an immersion blender on all the begetables. And added half a can of crushed fire roasted to atoes. SO good!
billfrog
Super easy. Did about 2/3 of the adobo can and next time would do the full.
KP
Delicious! I like spicy food and used all the chiles and it was perfect. Only change was to add some fresh oregano to the crockpot. Cabbage slaw marinated in lime, crushed tortilla chips and Cotija cheese were perfect accompaniments.
Joey
I only have dry pozole. Any suggestions on how/when etc. to add it? Thanks!
copro
A good way to use our CSA chicken that is often tough. Only used 2 chipotles and that was spicy. Can’t imagine using the whole can.
Gabriella
As my boyfriend said: this was raaaad.
Ashley
This is a recipe I have returned to each fall since I’ve had this app. A few tweaks for me: I don’t discard the veggies, I blend them up right into the broth, and I use the entire can of peppers - we like it spicy up in here.
Felicia
This definitely is a great shortcut recipe. Is it as good as a traditional? No. Is it easier? Absolutely. I put the whole can of peppers in. It was spicy if eaten alone, but that's not how to eat Pozole! Once you add the delicious toppings: cabbage, chips, cheese, sour cream, cilantro, and lime the spice is very well managed. I almost wish I had add TWO cans of peppers. If you aren't adding toppings to your Pozole, you are missing out!
Melissa
This was GREAT. Used the whole can of chiles and the heat was just right. Also added oregano, per others’ suggestion. Made this in the Instant Pot (pressure cook mode) and it was ready in just under 3 hours.
KW
We eat small (about 1/3-1/2 a recipe), so a half a chicken breast, some gochujang and chipotle chili powder work to save me opening a whole can of chilis in adobo and having to debone dark meat chicken.
MitraT
What a fantastic dish on a cold night. Made this with boneless skinless chicken breast as a personal preference. I used half the peppers and the heat was perfect. When I blended the peppers, I blended half the veggies with it and cut up the rest and added back in, as others have suggested. Used Rancho Gordo hominy and highly recommend if you can find it. Definitely a family favorite.
Bruce
Sarah, Give the carrots a rough chop down to spoon size and then leave them in and serve them up! Thanks for a great recipe.
Kristi
Insta pot Brown 3 big breasts with seasonings on each side until well browned Take out. Sauté veggies. Add rest including bag of corn. Used 3 chipotles in adobo. 20 minutes pressure cook and slow release. Shred chicken. Juice of full lime at end. Top with cabbage, cilantro, fresh tomato, cheese, sour cream, avocado Awesome
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