Print

Cozy Roasted Hatch Green Chile Chicken Pozole

roasted hatch green chile chicken pozole - featured image
Print Recipe

A comforting winter meal featuring tender roasted chicken, smoky Hatch green chiles, and hearty hominy in a velvety broth. Perfect for cozy gatherings and easy weeknight dinners.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1.5 pounds / 700 g)
  • 4–5 medium-sized Hatch green chiles, roasted, peeled, and chopped (about 1 cup / 150 g)
  • 2 cans (15 oz / 425 g each) hominy, drained and rinsed
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 fresh lime, cut into wedges
  • Optional garnishes: sliced radishes, shredded cabbage, chopped cilantro, crushed tortilla chips

Instructions

  1. Preheat oven to 425°F (220°C). Place chicken breasts on a lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss Hatch green chiles on the same sheet, drizzled lightly with olive oil.
  2. Roast chicken and chiles for 25-30 minutes until chicken reaches 165°F (74°C) and chiles are blistered and softened. Remove from oven and let chicken rest briefly.
  3. Peel and chop the roasted Hatch chiles, discarding skins if stubborn. Set aside.
  4. Shred the roasted chicken breasts using two forks into tender strands. Set aside.
  5. In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent and fragrant. Add minced garlic and cook for another minute, stirring to avoid burning.
  6. Add shredded chicken, roasted Hatch chiles, drained hominy, ground cumin, dried oregano, salt, and pepper. Stir to combine evenly.
  7. Pour in chicken broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 20 minutes to allow flavors to meld.
  8. Check seasoning and adjust salt and pepper as needed. For thicker broth, simmer uncovered for 5-10 minutes, stirring occasionally.
  9. Serve hot with fresh lime wedges and optional garnishes like shredded cabbage, sliced radishes, and chopped cilantro.

Notes

Roasting the chicken and Hatch green chiles together infuses smoky flavor and caramelization. Peel chiles after roasting to remove skins for smooth texture. To thicken broth, mash some hominy kernels against the pot side. Serve garnishes fresh and last minute to maintain crunch. Leftovers keep well refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: pozole, chicken pozole, Hatch green chile, roasted chicken, hominy, winter meals, comfort food, easy dinner

Find it online: https://morselora.com/cozy-roasted-hatch-green-chile-chicken-pozole-recipe-easy-and-perfect-for-winter-meals/