Well, hey, hey! Happy Wednesday!

Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest

How’s everyone’s week going? Normally my weeks just seem to fly by, but this week is feeling slower than usual. I don’t know why, but my Monday just kind of felt like it dragged on and on. Was anyone else in that same boat? I was waiting for a package that I really needed for a shoot, and it just never came, UGH! All day long I just kept thinkin “oh I think I hear Fed-Ex”, but sadly, it was never Fed-Ex. My package finally showed up on Tuesday, and I did get my work done, but I think it just made Monday and Tuesday seem so long.

Jam packed day today though, so I better get to this post already!

Oh but wait!

Super fast baby goat update, since you all had lots of questions on yesterday’s post. All eight goats are doing great, the kids are growing at a rapid speed and it already has me wishing they’d just stop growing already. I peek my head out my door what seems every other hour or so to check on them all.

Oh, and Asher has officially named the little kids, Hermione, Ginny, Harry, Ron and Serious.

Also, on a completely random note, I really, really want to have horses too. Yes, horses!! I see them on the trail all the time and they are so cool and beautiful! I’ve decided I NEED a horse to be the next animal added to our little Gerard Family Farm… Do I sound like a spoiled brat or what???

OK, animal talk over. So sorry if you are completely over hearing about the goats!

Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvestCrockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest

SO none of that up there had anything to do with this delicious Crockpot Salsa Verde Chicken Pozole, but it’s cool, cuz I am now about to talk your ear off about my favorite new soup recipe!!

Remember on Sunday how I asked you guys if there were any recipes you’d like to see on the blog this fall? Well, I am really excited because it seems as though we are all on the same page. Everyone said soups, stews, crockpot recipes, pumpkin recipes (both sweet and savory), apple recipes, pastas and big healthy salads!

Yeah! Honestly, I am so excited to share all my new fall recipes with you guys. They’re going to be yummy, and I feel like we’ll have a good mix between healthy and indulgent…balance!

So today is all about the crockpot and soup!

Oh man, this Pozole is life changing. My brother’s girlfriend, Lyndsie is a huge fan of Pozole and she’s been begging me to make it since last winter. I finally decided that with fall practically here, it was time! I was inspired to make a green Pozole by Heidi Swanson’s recipe in her cookbook Near and Far. If you guys don’t have this cookbook, I highly recommend it. It’s a great read with amazing recipes from around the world. So great!

Anyway, her green Pozole got me thinking, I should make my own late summer version with zucchini, sweet corn, homemade tortilla strips and toasted pumpkins and um, of course avocado! Oh and cotija, I mean, obviously.

Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest

Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest

I really cannot describe just how much I love this soup.

It just has so much flavor and so many great textures. Ok, and I truly love its green color. It’s also great because while this recipe uses late summer corn and zucchini, it would be awesome any time of the year. And seeing as I have all the fall soup recipes on my mind, it’s literally just perfection.

I know there are a lot of you out there who do not own crockpots (or maybe you just want to make this quickly and don’t have time to slow cook), so I included a NO CROCKPOT version as well. Both are crazy easy and crazy delish!

Just make sure to serve the Pozole with tons of avocado, cheese and tortillas chips! Oh, and if you’re feeling the need for extra carbs, stir in some rice… that is of course what I did, so good!

Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest

Crockpot Salsa Verde Chicken Pozole.

Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 4 Servings
Calories Per Serving: 624 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 sweet onion quartered
  • 6 cloves garlic skins on
  • 4 tomatillos
  • 4 poblano peppers
  • 2 serrano chiles
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 cups ears corn kernels removed from the cob (about 1 to 1 1/2 )
  • 1 zucchini chopped
  • 2 (15 ounce) cans hominy drained
  • 1 tablespoon dried oregano
  • 6-8 cups low-sodium chicken broth
  • kosher salt
  • 2 cups fresh cilantro chopped
  • 1 avocado sliced
  • tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes for topping


  • Heat a large skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 10 minutes. You may need to remove the garlic cloves before the onion and tomatillo. Once cooked, remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and serrano chiles. Cook, turning often until charred all over, about 10 minutes. Remove the peppers and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth.
  • To the bowl of your crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth. Season generously with salt. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Once the chicken is falling apart, shred with two forks. Stir in the cilantro. If desired, add chicken broth to thin the soup. Taste and season the soup as desired with salt.
  • Ladle the into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice. Eat!


**Non Crockpot Version If you don't have a crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth to a large soup pot set over medium-high heat. Season generously with salt and bring the soup to a boil, once boiling, cover and reduce the heat to medium-low. Simmer for 25-30 minutes or until the chicken is cooked through and shreds easily with two forks. Stir in the cilantro. If desired, add chicken broth to thin the soup. Taste and season the soup as desired with salt. Serve as directed above.

*Adapted from Near and Far by Heidi Swanson.

Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest

Woot, woot for the return of cozy fall soups! 🙂

Crockpot Salsa Verde Chicken Pozole | halfbakedharvest.com @hbharvest

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  1. 5 stars
    Soup is delicious! When it came to preparing it, it was a little bit more work than I was expecting when it came to roasting the peppers, but that’s only because I probably didn’t fully read the instructions ahead of time and just read the words “crock pot”. (Oops!) Let me tell you though- that work was worth it! I would certainly make this again.

  2. 4 stars
    The flavor of this is good but seems too thin – do you have advice on how to thicken or will it do so on it’s own when I cool it? Thanks!

    1. Hey Jane,
      Thanks for trying the recipe. Did you adjust the recipe at all? It should thicken up for you! Please let me know if you have any other questions! xTieghan

  3. 5 stars
    Love this, Tiegen! I had never made anything with hominy before and was kind of nervous when I opened the can…. ! Happy I followed through! It was so good! Topped with cilantro, sour cream and lime juice – delicious….I’ve had it the last two nights in a row.

  4. 5 stars
    Still one of my favorite recipes! When charring the peppers, I find it difficult because of all the unique angles on the peppers, is there a trick to this that allows easier peeling? I always find this step the most confusing.

    Also, for an instapot, would you just recommend cooking for 30-40 min in there? Any other changes you’d suggest when using that cooking method?

    Thank you!!

    1. Hi!! When I char the peppers I don’t stress too much about removing all the skin. I just remove the black parts, but leave some of the skin intact. It adds flavor! For the instant pot, yes, I would do 40 minutes. Please let me know if you have any other questions. I so glad you love this recipe! Thank you and happy holidays! xTieghan

  5. 5 stars
    This recipe is so incredibly tasty and hearty, I keep coming back to it! A fun addition is shredded red cabbage 🙂

  6. 5 stars
    Wow that’s good! Tastes like it’s from an authentic Mexican restaurant…I adapted the recipe for my instant pot and charred the veg under a broiler. I will definitely make this again (and again)!

  7. 5 stars
    I made this tonight and it was delicious! My pozole-loving husband went back for thirds! I made it using an Instant Pot since I started cooking too late for a crock pot. For anyone interested, I followed the recipe, but only used 4 cups of chicken stock (though I think 3 1/2 would have been better). I cooked it on high for 8 minutes, then did a natural release for 10 minutes.

  8. 5 stars
    I made this recipe yesterday! I LOVE it. I am Mexican so I love a good pozole and I have to say I was a little skeptical about the zucchini + corn in here but they are game changers! My family loved this too, were all having it for lunch today.
    I just added extra seasoning + the zucchini and corn a little towards the end.

  9. Hello, the recipe looks amazing!
    I just wanted to clarify two questions I have. You’ve said it needs “2 ounce cans hominy drained, 15”.
    Does that mean two 15 ounce cans?
    For the 2 cups of corn, would you just slice the off the cob with a knife? Should I cook the cob first?
    Many thanks for any help.

    1. HI! It is 2 (15 ounce) cans and yes, I just like to slice the corn off the cob, but you could also use frozen corn. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  10. Made it last night. Not in the crockpot. Instead, cooked the chicken in the puree (which was absolutely delectable, if not a tad too spicy for my daughter–next time I’ll skip the serranos and add a jalepeno. BTW: I blackened the veggies on our gas grill) and 4 cups broth for an hour. Added the rest of the ingredients in and simmered for another 45 minutes. We usually make a red posole with pork, but this will now be our new go-to all-the-time posole. Thank you once more, for your gustatory brilliance.

    1. WOW!! This sounds like an awesome way to make this one!! So happy its your new go to!!
      Thanks so much Lisa!

  11. This recipe is my favorite!! Very easy, wholesome and filling! I have shared it with a few of my friends and they love it too!
    On a bind one time I used frozen fire roasted corn – that worked great!

  12. Hi there, you mentioned making this with rice. Would you add that directly to the crockpot? If so, how much dry? And therefore use closer to 8 cups of liquid? Thanks so much!

    1. Hi! I think you could add 1 cup rice right to the crockpot. Let me know if you have questions. Hope you love this!

  13. Just made this recipe yesterday. Talk about delicious! Instructions were spot on — super easy, but tastes complicated. 🙂

  14. I made this following the directions but my soup tastes kind of flat, something is missing and I haven’t quite figured it out. The heat from the peppers comes thru nicely.

    1. Hey Kim, I am sorry this doesn’t taste the way you wanted. Maybe try adding salt to taste? Some people just need a little more salt to bring the flavors out. Let me know if you have questions. Thank you!

  15. I tried this yesterday and it was sooooooo spicy! I even left out the Serrano. I think the sauce would have been perfect as a salsa, just a dollop on just about anything.

    1. Ooo so sorry it was too spicy for you, Lori. But yes, try it as a salsa or leave out some of the peppers next time!

  16. This was so good. Was well-received by the two others I shared it with too.

    I have to tell you, with most blogs I get recipes from I end up looking in the comments for others’ adjustments, but I don’t know if I’ve done that even once with one of yours (and I usually make at least one a week); they’re always complete and fully-realized as they are, your instincts are always spot on. Not sure if it’s weird to offer my thanks, but I appreciate the quality of what you do here, I’m sure a lot goes into it.

    1. Wow! Thank you Jeff! This means so much to hear all of your comment!! I truely appreciate you making my recipes and all the nice words (:

  17. This sounds delicious! My kids are really not fans of anything spicy, do you think it would sacrifice much flavor to leave out the serrano chiles?

  18. Making the soup today. It looks amazing! I had a hard time getting the pepper skins off after charring and steaming. Any tips? I may just try to roast them next time. I had to throw them in the blender with the skins. Does it taste a lot differently without them? I love your recipes!

    1. Hi Mary! What I do is char the skins completely so that literally they are black and then they just peel right off. Not a huge different in taste with the skins on that off than on though so whatever you want. Let me know if you have any questions at all! Thank you so much!! ?

  19. Made this yesterday for dinner… it was absolutely delicious! A huge hit with all of us. Thanks so much for sharing the recipe!

  20. Made this tonight and was super impressed with how delicious it was! Prep did take longer than anticipated and I even charred my peppers while I was charring the other items. I was apprehensive but it turned out awesome – going on my keeper list. Thanks so much!

  21. I love pozole Tieghan and this crockpot version sounds delicious! My husband Tom has a thing for crockpot meals, so I’ll have to give this recipe a go. They say happy wife, happy life, but I think it may have more to do with the husband! Lol!

  22. This looks absolutely DELISH. Ok, I am not going to lie though, I had to Google “hominy”. It definitely does not exist on our little island of Malta. And substitutes?? (You also can’t get corn on the cob here…) Really want to try this recipe out!!

    xo Cass

    1. Malta??!!?? How amazing is that?? Malta was a stop on a Mediterranean cruise my hubby and I took for our 10 year anniversary several years ago, and at first, I was l like “Malta? Where is that?” And then we arrived, and it was so beautiful and the history is so, so rich!! I will forever be grateful to have visited Malta and highly recommend it!

    2. haha! You can just omit the hominy and use a little corn. Let me know if you have questions. Thank you so much! 🙂

  23. I want to try this! Honestly, I’ve never had pozole before. It sounds good and a lot of interesting flavors. This will be good for those cool nights which we don’t have yet where we’re at! Lol…seems like summer is lingering around here. Love the baby goat’s names, I personally love Hermione! Btw, are there any results on the bloglovin and the saveur?

    1. YAY! I hope you love this when you try it Sheila! And yes for bloglovin’ I won!! I am so happy and thank you for voting!!

  24. Congratulations on your Bloglovin award, Tieghan! I love your blog. I made this posole tonight for dinner. (I have admit that I’m kind of a “newbie” with the crockpot cooking. I really want an Instant Pot for Christmas.) Anyway, I’m like one of your previous commenters–hominy is not my thing, but I did make the soup verbatim as per recipe. I had the impression that the soup would have been thicker than this came out–I only used 6 cups of chicken broth, not 8, and it was really soupy. The soup had a great kick, and with the avocado, cotija cheese, lime, black pepper, and the tortilla strips (I didn’t have pumpkin seeds), it worked for me. I love salsa verde, so I’m thinking that I would really like this with just the chicken (I used boneless, skinless thighs) with the pureed charred vegetables and peppers, corn, and cilantro–maybe, make tacos or enchiladas with this? Do you think doing something like that would work? If you have a recipe similar to this, please email me. Thank you for posting this recipe. I look forward to your future ones. xoxo

    1. Hi Ginger! Thank you SO much for all your kind words! 🙂 I am thrilled you loved the soup and yes, I think they would be delish as chicken tacos! Just leave out most of the broth (maybe use around 1-2 cups). Let me know if you have any questions and thank you again! Hope you are having a great weekend! 🙂

  25. This sounds amazing! However, I’m vegetarian and would love to make this without the chicken. What would you recommend substituting the chicken for?

    1. Hey Jess! You could add black beans for protein or just omit the chicken and replace it with nothing. Let me know if you have any questions. Thank you so much! 🙂

  26. Really interesting, something I’d definitely like to give a try. The recipe looks like something I could do.

  27. So I have to confess that I despise hominy (in fact I started a chant in college in the café line “don’t eat the big corn!”). I’m sorry I just can’t do it. Sooooo…I have never been able to do the whole Posole thing, but I was thinking- can I just use all corn from the cob? Do you think it would work?? Love your recipes, love your photos, love that you won such a wonderful award!! Congrats, Tieghan!

  28. Question do you think you could roast everything blend it and then freeze it. Where I’m at some things are harder to get!! Thanks

    1. Hey Marissa! Yes, I do think that will work out great! Love that idea actually! Let me know if you have questions. Thank you!

  29. Oh this looks soo delicious! It’s the perfect fall meal. And love the kids’ names’! I just came back from the Wizarding World of Harry Potter at Universal Studios Hollywood and I feel I’ve renewed my obsession with all things Harry Potter.. lol

  30. I’m new to your Blog but already love it. Crockpots and Poole are two of my favorite things. Can’t wait to try this

  31. I suspect that all of the charring of the onion, garlic, peppers, and tomatillos could also be done under a broiler rather than on the stove? Maybe rubbing some olive oil on the lot before broiling? This looks great!

    1. Hey Don! Yes, the broiler will work great and yes, I’d use a little olive oil. Let me know if you have any questions. Thank you! 🙂

  32. This is a great transitional recipe-such a great way to include the end of the season corn and zucchini. Love that it can be made in the crockpot. Congratulations on your win at the Bloglovin’ Awards!

  33. It looks goooood ! And the add-on of toasted pumpkin seeds is such a good idea !

    Also yeah for the horse ! At least you kind of have the place for it already?
    I wan’t to have goat and horses (and mini horses!!!) as well when I’ll get a little farmhouse one day ! (it’s our in ten year objective!)
    Never had any, nor goat, but reading you talk about them just make me wanna jump years already and be able to live in my farmhouse with all the animals !!!

    1. Haha well I am happy my stories are getting you excited, because you will love having goats!! Thanks so much Erika!

  34. Ok you need to travel a bit more before any more animals.
    Pictures look wonderful–I wish I had some now as I look at my oatmeal.
    Congratulations on winning the bloglovin award–you work so hard!!

  35. Happy wednesday to you too, Tieghan!
    This soup looks absolutely delicious, total fall mode for me.
    (and happy to read about baby goats, they’re the cutest)

  36. I apologize for going totally of topic with this comment, but…
    I just discovered that YOU WON THE BLOGLOVIN AWARD! Huge congrats!
    I must say it’s well earned considering all the time yo put into this blog with a life and book on the side.
    I can’t wait to know, if you got the Saveur Magazine’s award too, but I think you did!

      1. 5 stars
        Yes! So very happy for you. Much deserved and earned! I love your website. The recipes are amazing. The photos exquisite. (And the adjectives if interchanged work too! 🙂 ) Thank you for the joy you bring with all your blogs / posts.