Pozole Verde

If you have around twenty-five minutes and 6 ingredients, this will get four people fed properly. 5 steps, 340 calories a serving and 26g of protein. The method is forgiving enough to improvise around once you have cooked it once.

Why this one works

Bowl food is the easiest kind of meal to scale and the easiest to make ahead. Most of these are better on the second day than the first.

Almost all of the cooking happens in the oven, so once it is in you are free until the timer goes.

Ingredients

Makes 4 servings

• 1.5 lb chicken thighs
• 1 lb tomatillos
• 1 can hominy
• 1 jalapeño
• Cilantro, onion
• Radish, avocado, lime for topping

Notes on the key ingredients

Thighs are far more forgiving than breast. They stay juicy well past the point where breast would dry out, so a few extra minutes will not ruin them.

Dice the onion roughly the same size throughout so it softens evenly. A pinch of salt early on draws out moisture and speeds up the softening.

Rinse canned beans well. The starchy liquid in the tin tastes tinny and clouds the sauce.

Substitutions

• No chicken? Use turkey cutlets, pork tenderloin, or chickpeas.
• No cilantro? Use flat-leaf parsley, or a mix of parsley and mint.

Instructions

1. Roast tomatillos and jalapeño under the broiler 8 min.
2. Blend with cilantro and onion.
3. Simmer chicken in green sauce 15 min until cooked.
4. Shred chicken, return to pot with hominy.
5. Serve topped with radish, avocado, and lime.

Tips for getting it right

• Preheat fully before the tray goes in, and give everything room on the pan. Two trays beat one crowded one every time.
• Keep it at a lazy simmer rather than a rolling boil. A hard boil breaks up anything delicate and reduces the liquid faster than the flavours can develop.
• Blend hot liquid in batches and leave the lid vented, with a towel over the top. A sealed blender full of hot soup will force the lid off.
• Taste before it reaches the table. Salt levels vary with the brand of broth, cheese and sauce you used, and this is the last point at which you can fix it.

Storage, make-ahead and reheating

• Fridge: up to four days in a sealed container. Most simmered dishes are better on the second day, once the flavours have settled.
• Freezer: up to three months. Leave room at the top of the container for expansion, and thaw overnight in the fridge.
• Reheating: gently on the stovetop with a splash of water or broth to loosen it. The microwave works but heats unevenly, so stir halfway.
• Making it ahead: the prep work keeps well even when the finished dish does not. Chop and measure the night before and the 25 minutes on the night drops to closer to ten.

Variations

Make it vegetarian

Swap the protein for a tin of chickpeas or white beans, rinsed and added at the same point, or for pressed firm tofu browned first in a hot pan. Use vegetable broth in place of chicken broth.

Dial the heat down

Halve the chilli element and serve something cooling alongside, such as plain yoghurt, sour cream or sliced avocado. Children will eat it happily at that level.

Stretch it further

Adding a handful of greens, a tin of beans or an extra cup of cooked grain takes this from four servings to six without much change to the 25 minute timing.

What to serve with it

• Crusty bread or a toasted pita
• A scattering of fresh herbs and something crunchy on top
• A wedge of lime at the table

Nutrition per serving

Figures are estimates and will vary with the brands and exact quantities you use.

Common questions

How long does Pozole Verde take to make?

About 25 minutes from start to finish, including prep. If you chop and measure ahead of time, the active cooking is closer to 15 minutes.

Can I make this ahead of time?

Yes, and it improves. Make it a day ahead, cool it, and reheat gently. The flavours settle overnight.

How many does this serve?

Four as written, at 340 calories and 26g of protein a serving. It scales up cleanly if you have the pan space; just avoid crowding, which steams rather than browns.

Can I cook this without an oven?

Partly. The roasted elements can be cooked in a covered skillet over medium heat instead, turning occasionally. You will lose some of the caramelised edges but the dish still works.