Slow Cooker Chicken Hominy Soup

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Sweet Pea Living | Slow Cooker Chicken Hominy Soup | Paleo | Whole30 | Low Carb

As many of you may know, I’m a huge fan of all Mexican food. Through my love for this cuisine, I discovered a unique ingredient called hominy that I thought would be fun to incorporate into a new recipe. If you’re wondering what hominy is, you’re not alone. Many people have never heard of hominy before, even though they’ve almost certainly eaten it.

Sweet Pea Living | Slow Cooker Chicken Hominy Soup | Paleo | Whole30 | Low Carb

Hominy is a fairly common ingredient, but often goes unnoticed. For example, hominy is used to create masa (a dough), and masa is used to create tortillas and tamales! Hominy is also used to make grits. After finding all this out, I figured what better way to showcase this grain than in a steamy soup?

Sweet Pea Living | Slow Cooker Chicken Hominy Soup | Paleo | Whole30 | Low Carb

To begin this recipe, you first have to roast your jalapeno peppers, poblano peppers, and tomatillos. This step might seem a little over-the-top, but the flavor of the roasted skins is essential for the base of the soup. Plus, it only takes a few minutes to get them roasty-toasty. After broiling the peppers and tomatillos, simply blend them together in a food processor and then add the remaining soup ingredients to your slow cooker (excluding the hominy). I did this the night before so that I didn’t have to worry about putting the soup together before work the next morning.

Sweet Pea Living | Slow Cooker Chicken Hominy Soup | Paleo | Whole30 | Low Carb

After your soup has been cooking for 6-8 hours, you can remove the chicken for shredding. Then, return the chicken and white hominy to the slow cooker and heat for an additional 1-2 hours. The hominy will become plump and soft, creating a dumpling-like texture for your soup. I garnished our bowls with sliced radishes and cilantro. My husband also added hot sauce for a little kick. Feel free to dress it up however you’d like!

Sweet Pea Living | Slow Cooker Chicken Hominy Soup | Paleo | Whole30 | Low Carb

Isn’t that bowl simply gorgeous? If you’re anything like me, you’ll enjoy trying a new ingredient and this recipe is the perfect place to start. As always, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! You won’t be disappointed.

Slow Cooker Chicken Hominy Soup


AuthorSweet Pea LivingDifficultyBeginner

Yields8 Servings
Prep Time20 minsCook Time9 hrsTotal Time9 hrs 20 mins

INGREDIENTS
 2 poblano peppers, seeded
 3 jalapenos, seeded
 1 lb tomatillos, cleaned and halved
 1 Spanish onion, diced
 6 garlic cloves, sliced
 1 lb chicken breasts, boneless, skinless
 7 cups chicken stock
 1 tbsp cumin
 1 tbsp cayenne pepper
 1 tbsp garlic powder
 1 tsp marjoram
 1 tsp paprika
 25 oz can white hominy (also known as Maiz Blanco), drained and rinsed
 salt and pepper to taste
GARNISH
 cilantro, chopped
 radishes, sliced

INSTRUCTIONS
1

Roast peppers and tomatillos on a baking sheet under a broiler on high.

2

Blend roasted peppers and tomatillos in a blender.

3

Add blended peppers/tomatillos with onion, garlic, chicken, chicken stock, marjoram and cumin in a slow cooker. Cook on low for 8-10 hours.

4

Remove chicken breasts and shred (I like to smash it in a bowl using a wooden spoon).

5

Add hominy. Cook on low for 1-2 hours.

6

Top with cilantro and sliced radishes. Enjoy!

Ingredients

INGREDIENTS
 2 poblano peppers, seeded
 3 jalapenos, seeded
 1 lb tomatillos, cleaned and halved
 1 Spanish onion, diced
 6 garlic cloves, sliced
 1 lb chicken breasts, boneless, skinless
 7 cups chicken stock
 1 tbsp cumin
 1 tbsp cayenne pepper
 1 tbsp garlic powder
 1 tsp marjoram
 1 tsp paprika
 25 oz can white hominy (also known as Maiz Blanco), drained and rinsed
 salt and pepper to taste
GARNISH
 cilantro, chopped
 radishes, sliced

Directions

INSTRUCTIONS
1

Roast peppers and tomatillos on a baking sheet under a broiler on high.

2

Blend roasted peppers and tomatillos in a blender.

3

Add blended peppers/tomatillos with onion, garlic, chicken, chicken stock, marjoram and cumin in a slow cooker. Cook on low for 8-10 hours.

4

Remove chicken breasts and shred (I like to smash it in a bowl using a wooden spoon).

5

Add hominy. Cook on low for 1-2 hours.

6

Top with cilantro and sliced radishes. Enjoy!

Slow Cooker Chicken Hominy Soup

Sweet Pea Living | Slow Cooker Chicken Hominy Soup | Paleo | Low Carb

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