I recently learned January 2 is World Introverts Day.
I had no idea introverts had their own holiday, but I will say it’s well-placed — at least if you’re an introvert who has gone through the American holiday season.
After a month filled with parties, celebratory dinners, and kid events, introverts like me truly exhaled on January 2. Finally, a month of quiet. Of introspection. A time when we’re supposed to stay inside and read (or catch up on TV).
Still, sometimes, the reality of January hits like a bite of frosty air when we first open our doors in the morning. If you’re a working person with or without children, January often means you’re back to the races. It’s time to “circle back” on all those things you punted so you could enjoy (or at least survive) December.
So what does this mean for dinner?
Over the past couple of weeks, I’ve gone from eating multi-course feasts one night to a half-block of cheese the next night. Routine, essentially, went out the window.
If you’re like me, you’re now craving a regular meals (and maybe a little less dairy). But when it comes to getting back to cooking this week, you might need to take it slow.
I’ve got you.
Chicken cooked in a tomatillo-based sauce is one of my all-time favorite dishes. It’s both bright and tangy but also tastes deeply nourishing. In my book, Modern Potluck, I’ve called a great version called Tomatillo Pulled Chicken.
This recipe is even easier because it relies on (shhh…) jarred salsa verde. Is it quite as tasty as when you cook it with fresh tomatillos, onions, and garlic — no. But does it involve any chopping? Also no. (Until you get to the garnishes, anyway.)
To bulk out the chicken, I’ve added a can of hominy — tender nixtamalized corn that has the texture of cooked beans. Hominy also goes by pozole or posole (which is also the name for the Mexican and Southwestern soups and stews featuring hominy).
Since this recipe is so easy, I will ask you to do a little bit of work. Here’s the thing: It makes a difference if you take the time to brown the chicken. It creates a golden crust on the meat and browned bits in the pan that deepen the flavor of the entire stew.
For creaminess, I like topping the pozole with avocado, and for crunch, some sliced radish. If you want to stick with the “no chopping” theme, a dollop of sour cream and some pre-shredded cabbage will also be delicious.
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