Healthy Slow Cooker Pozole Verde
Pozole Verde is a traditional dish of Guerrero, Mexico. This fun Taco Tuesday alternative is healthy, filling, and great for wet, cold fall days. Here’s our easy slow cooker makeover of the dish from p. 37 of the magazine! Read on after the recipe for variations to achieve a more authentic result.
Servings Prep Time
6-8cups 30minutes
Cook Time
Servings Prep Time
6-8cups 30minutes
Cook Time
Toppings (optional)
  1. Add first 11 ingredients to crockpot, stir and adjust seasonings to taste.
  2. Add chicken thighs and stir, then add bay leaves.
  3. Cook 6-8 hours on low, stir and discard bay leaves.
  4. Take out chicken and shred with fork or knife. Then return to crockpot and stir. Taste and adjust seasonings if desired.
  5. Ladle into bowls. Sprinkle with desired toppings and serve with lime wedges.
Recipe Notes

Because we like to ensure that all elementary FRESH recipe ingredients are healthy, accessible and affordable near our FRESH Network schools, and also that the recipe itself is easy for busy parents to prepare, we altered or left out some ingredients that would make the dish more authentic.

Here are some variations we suggest to up the true Guerrero, Mexico flavor:

  • Replace canned chilies with 4-6 diced fresh poblano (AKA pasilla) peppers
  • Chop 1-2 tomatillos and add with chiles.
  • You may be able to find prepared hominy in a package in the refrigerated section instead of canned – some grocery stores may carry this but your best bet will be Latin stores that specifically cater to the Hispanic population in your neighborhood.
  • Use boneless pork shoulder (AKA pork butt), trimmed of visible fat, instead of chicken (increase cooking time to 10-12 hours).
  • Add a few pork spareribs (or pig feet if you’re adventurous!) for flavor (original versions called for half a pig’s head).
  • Make your own fresh salsa verde to use as a topping. Most we saw used in the authentic recipes included pepitas, so you could try this one, or you could do a more standard, simple version.
  • Add more toppings: shredded lettuce or cabbage, diced onions, ground chiles, Mexican oregano, tostadas and/or chicharrones (pork rinds).

*Note: Variations listed above may add more time, cost, and/or fat to your recipe. It sure is fun to try new foods, but don’t forget that the recipe in our magazine is healthy, fun to make and won’t break the bank, which is what elementary FRESH is all about!