Table of Contents
- Key Takeaways
- Why Chicken Pozole Verde Is a Dinner Favorite
- A Hearty Twist on Dinner Recipes You’ll Love
- Flavor, Comfort, and Nutrition in One Bowl
- Making the Most of Cozy Dinner Recipes
- Simple Tips to Make Chicken Pozole Even Better
- Final Thoughts on This Soul-Warming Dinner Recipe
Key Takeaways
This Chicken Pozole Verde recipe from Patricia Universe brings together roasted tomatillos, shredded chicken, and hominy in a bold, vibrant broth. It’s a perfect choice for anyone looking to elevate their dinner recipes with something comforting, healthy, and full of flavor. Plus, it’s weeknight-friendly and great for leftovers!
Why Chicken Pozole Verde Is a Dinner Favorite
When it comes to standout dinner recipes, Chicken Pozole Verde ranks high on our list. It combines everything we crave in a satisfying meal: savory roasted vegetables, tender shredded chicken, and a broth that warms you from the inside out. Patricia from Patricia Universe gives this traditional dish a simple, streamlined spin without compromising on flavor.
A Hearty Twist on Dinner Recipes You’ll Love
This dish hits the sweet spot between comfort and nutrition. With juicy chicken, fiber-rich hominy, and zesty tomatillos, it’s one of those easy recipes that checks every box. If you love recipes for dinner that keep you full and satisfied, this is a bowl you’ll come back to again and again.
Flavor, Comfort, and Nutrition in One Bowl
Inspired by authentic Mexican cuisine, Chicken Pozole Verde brings an earthy, slightly tangy base from poblano and jalapeños. The addition of garlic and herbs elevates the broth to something truly crave-worthy. It’s not just another recipe—it’s a cozy dinner recipe that delivers layers of flavor with every bite.
Making the Most of Cozy Dinner Recipes
Whether you’re planning a casual weeknight dinner or serving a group, this pozole offers a low-effort, high-impact option. Add your favorite toppings like shredded cabbage, radishes, avocado, or tortilla chips to make it your own. It’s one of those chicken stirfry easy recipe alternatives that still keeps things delicious and fun.
Simple Tips to Make Chicken Pozole Even Better
If you’re using rotisserie chicken, this dinner recipe comes together even faster. Want to make it richer? Add a scoop of sour cream or sprinkle queso fresco on top. Patricia’s version is a great way to turn easy recipes into something extraordinary. You can even make it part of your butter swim biscuits easy recipes night for a warm, filling combo.
Final Thoughts on This Soul-Warming Dinner Recipe
Chicken Pozole Verde is more than a soup—it’s a celebration of bold flavors and comforting textures. From the fresh veggies to the satisfying chicken and hominy base, it transforms ordinary dinner recipes into memorable meals. Whether you’re making it for your family or meal prepping for the week, this easy recipes ninja creami alternative is a winner every time.
Chicken Pozole Verde Dinner Recipes Made Easy
Ingredients
- 1 1/2 pounds tomatillos, husked and rinsed
- 1 poblano pepper, stemmed and seeded
- 1-2 jalapeños, stemmed and seeded
- 1/2 cup chopped onion
- 3 garlic cloves
- 1/2 cup fresh cilantro leaves
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and ground black pepper to taste
- 3 cups cooked shredded chicken (rotisserie or poached)
- 2 (15-ounce) cans hominy, drained and rinsed
- Lime wedges, sliced radishes, shredded cabbage, avocado, and tortilla chips for serving
Instructions
- Preheat the oven broiler and place tomatillos, poblano, and jalapeños on a baking sheet.
- Broil until blistered and slightly charred, about 7-10 minutes, turning as needed.
- Transfer the roasted vegetables to a blender. Add onion, garlic, and cilantro, then blend until smooth.
- In a large pot, heat olive oil over medium heat. Pour in the blended sauce and cook for 5 minutes.
- Add chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
- Stir in shredded chicken and hominy. Simmer for 15-20 minutes until heated through.
- Serve hot, topped with lime, cabbage, radishes, avocado, and tortilla chips.
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