Look, we’re all for authenticity but sometimes ease beats it out. And yet we don’t think laziness should get in the way of deliciousness. Welll, ICYMI, one of the cuisines we find most delicious around here is Mexican food so, when we’re not traveling to Mexico, we often cook Mexican food at home.
So we’ve compromised with this pozole recipe – it’s all the deep rich flavors classic to a pozole, but with the brightness of tomatillos and topped with all your super fixings.
It’s perfect for late winter when all you want is a cozy meal but you’re as over long-cooking stews as you are over shoveling your driveway. And, rather than bog you down, it will give you more energy to hit the slopes or just to decide on what series to binge watch next.
Super Simple Chicken Pozole Recipe
- 1 pound tomatillos husks removed, rinsed and cut in half
- 1 jalapeño rinsed and cut in half
- 4 tablespoons extra-virgin olive oil divided
- 1 1/2 pounds boneless, skinless chicken thighs cut into ¾-inch chunks
- 1 sweet onion finely chopped
- 2 poblano chiles stemmed and seeds removed, finely chopped, about 1 cup
- 2 medium garlic cloves finely chopped
- 1 tablespoon ground chile powder
- 1/2 tablespoon ground cumin
- 1 (14 ounce) can diced fire-roasted tomatoes
- 1 to 2 chipotle en adobo finely chopped
- 2 1/2 cups low sodium vegetable stock, chicken stock, or water
- 1 (28 ounce) can hominy
- 1 cup fresh cilantro leaves and stems roughly chopped plus more leaves for garnish
- 8 ounces Crumbled feta or Cotija cheese for garnish (optional)
- 1 cup Crema or sour cream for garnish (optional)
- 1 cup thinly sliced red cabbage for garnish (optional)
- Tortilla chips for garnish (optional)
- Broil The Tomatillos: Place tomatillos and jalapeño on a sheet pan and broil on high for about 8 to 10 minutes or until charred. Remove the tomatillos and jalapeño from the oven, set aside to cool.
- Sear The Chicken: Heat 2 tablespoons of olive oil over high heat in a large, heavy-bottomed pot. Using paper towels dry the chicken pieces and season with salt all over. Once the pan is slightly smoking add the chicken. Sear both sides of the pieces about 2 minutes each side. Transfer to a large plate and set aside. Add another tablespoon of olive oil, and the onions and poblanos. Cook until softened and slightly caramelized, about 10 minutes. Lower the heat if starting to burn.
- Simmer The Mixture: Add the final tablespoon of olive oil, garlic, and spices. Stir and cook for one minute or until fragrant. Add the tomatillo-jalapeño mixture and cook for another minute. Add the tomatoes and deglaze the pan scraping up the bits on the bottom of the pan. Then add the chicken stock and hominy. Once the pozole has come up to a simmer, reduce the heat to low, cover, and cook for 5 minutes to meld the flavors together.
- Add the chicken pieces and chopped cilantro, cover, and cook for another 10 minutes to make sure the chicken is cooked through. Taste and adjust seasoning. If you want it spicier add another chopped chipotle or adobo sauce. To serve, ladle about 1 1/2 cups into a shallow wide bowl and allow your guests to top each bowl with condiments and eat with chips.