Sometimes I cook from scratch, trying to make the most authentic version of a recipe that I can, and sometimes I try to find every shortcut possible to use the least amount of time and the fewest number of ingredients – This pozole recipe is one of those times I decided to sacrifice authenticity for a fast, easy meal.
It all came together kind of on accident. I had planned to make the pozole recipe over on Sweet Life, but it’s a slow cooker recipe and it was already fast approaching dinnertime as I walked around the grocery store. So then I decided I would follow her recipe but make it in a pot on the stove, but then I couldn’t find tomatillos (neither fresh nor canned.) Now what?
I stared at the shelves in the “Hispanic Food” section until I came up with an idea. Why not just buy the salsa verde already prepared? … And so I hatched my plan to create my own recipe for the fastest pozole ever.
With just 4 ingredients, I was able to make a delicious pozole in less than 30 minutes once we got home.
Carlos and I both loved it, but we’re definitely not pozole experts. I needed someone more experienced to tell me what they thought before I shared the recipe here. Carlos texted a Mexican friend/co-worker and asked if he’d like some pozole. His friend enthusiastically texted back that he would, and that he wouldn’t be bringing a lunch tomorrow because he planned to eat it right then and there. The pressure was on! What if he didn’t like it? The guy would starve all day thanks to me!
Last night I nervously packed a big container full of the pozole along with some tortillas and baggies of lime wedges, diced onion and cilantro. Then today I waited all day until just about an hour ago for the lunch break verdict. Gracias a Dios he said it was “riquísimo” and he ate all of it! (Whew!)
So, if you have the time and want to go the authentic route, check out the posole recipe on Sweet Life – I’m keeping it bookmarked and want to try it one of these days because Vianney’s recipes are always amazing, plus I love to use my slow cooker when I actually plan ahead.
However, if you’re having a crazy day and need to throw together a warm, comforting dinner on a chilly evening in less than 30 minutes, this quick pozole does the trick!
Not Your Abuela’s Pozole Verde
1 can white hominy/Maiz Estilo Mexicano (29 oz.), drained
4 to 6 boneless, skinless chicken breast tenders (the thinner the cut, the faster it cooks)
4 cups (32 oz.) chicken broth
3/4 of a 16 oz. jar HERDEZ Salsa Verde (about 12 oz.)
Optional (for topping individual servings):
1. Combine the hominy, chicken breast tenders, chicken broth and salsa verde in a large pot over medium-high heat. Stir and allow to come to a boil.
2. When the liquid comes to a boil, reduce heat and cover, simmering until chicken is cooked completely through. Remove from heat.
3. Remove chicken to a plate using a slotted spoon. Allow to cool slightly so you can shred with your fingers. Put chicken back in the pot.
4. Serve with whichever toppings you like. Carlos ate his with some cilantro but I didn’t feel it needed anything at all. Serves 4.
Tip: Need a meatless Monday meal? You can make this totally vegetarian by omitting the chicken and subbing vegetable broth for the chicken broth. The hominy is really delicious and filling on its own.