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In the realm of Mexican cuisine, pozole stands as a revered comfort food—a warm, hearty stew infused with flavors that evoke memories of home and gatherings with loved ones. Traditionally, crafting this dish involves hours of simmering meats and carefully concocting a rich broth. However, for those seeking a shortcut without sacrificing taste, this Shortcut Green Pozole is a game changer.
This recipe captures the essence of authentic pozole while streamlining the cooking process, making it accessible for busy weeknights or impromptu gatherings. With a handful of pantry staples and minimal prep work, you can have a steaming bowl of green pozole ready to serve in no time. With the bold flavors of Hatch Diced Green Chiles and Hatch Organic Green Enchilada Sauce, it’s a shortcut recipe that doesn’t compromise on taste.
With this Shortcut Green Pozole recipe, indulging in the rich flavors of Mexican cuisine has never been easier. Whether you’re craving a cozy meal on a chilly evening or hosting a casual get-together with friends, this dish is sure to impress without demanding hours of labor in the kitchen. So, gather your ingredients, embrace the simplicity of this recipe, and savor the soul-satisfying goodness of homemade pozole—all in a fraction of the time.
Get more Hatch Chile recipes here.
Shortcut Green Pozole
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, , diced
- 3 cloves garlic, , minced
- 2 teaspoons ground cumin
- 2 (4 ounce) cans Hatch Diced Green Chiles (hot or mild)
- 4 cups gluten-free chicken stock
- 1 (15 ounce) can Hatch Organic Green Enchilada Sauce
- 3 cups shredded cooked chicken
- 2 (14 ounce) cans white hominy, drained
- Salt and pepper to taste
- Garnishes: finely shredded cabbage, , sliced radishes, fresh cilantro leaves, lime wedges, avocado slices, sliced jalapenos, fried corn tortilla strips
Instructions
- Heat oil in a stick pot or Dutch oven over medium-high heat. Add onion and cook, stirring, for 5 minutes. Add garlic and cumin and cook, stirring, until fragrant, about 1 minute. Add the diced chiles, chicken stock, enchilada sauce, chicken, and hominy. Bring to a simmer, reduce heat, and let simmer for 5–10 minutes. Taste and add salt and pepper as needed.
- Serve hot with desired garnishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
