Abuelitas Pozole De Pollo Food

POZOLE DE POLLO: CHICKEN POZOLE

Steps:

• Gather the ingredients.
• Cut one half of the onion into 3 pieces.
• In a large soup pot, place onion pieces and chicken into broth and boil gently for about 30 minutes, or until chicken is cooked through.
• Skim off and discard any foam that rises to top of cooking liquid.
• Remove chicken and let cool enough to handle safely. Remove pieces of onion from broth and discard them. Shred or chop chicken into pieces that can fit onto a soup spoon. Discard any bones, fat, or cartilage.
• Return chicken to broth and add garlic and cumin.
• Empty hominy into a strainer. Rinse under running water, then drain.
• Add hominy, salt, and epazote (if using) to broth. (Although epazote is optional, use it if you can, as it adds a wonderful rustic note to the soup.)
• Allow broth to boil gently for 20 to 30 minutes so flavors can meld.
• To prepare garnishes, cut cabbage into chunks that are no bigger than 2 or 3 inches. Shred each chunk with a grater or cut with a sharp knife into thin slices. "Fluff" the shredded cabbage with your fingers so that the slices separate from one another. Place cabbage into a serving bowl.
• Cut stem and tail off of each radish. Cut radishes into halves or quarters, then thinly slice each piece.
• Dice other half of onion. Cut limes into halves or quarters.
• Place sliced radishes, diced onion, and cut limes on a serving plate or in a bowl.
• Place dried oregano and ground chile pepper into a small serving dish-either together side-by-side in a shallow bowl, or in separate small condiment dishes.
• Before serving pozole, taste and add more salt, if necessary. Hominy dishes often need more salt than you would think.
• Serve pozole very hot in deep bowls; remember, room temperature garnishes will be added, which will significantly cool the soup.

POZOLE VERDE CON POLLO

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
• Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

QUICK POZOLE DE POLLO

Steps:

• In large stock pot add enough water to cover chicken.
• Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
• Add hominy, El Pato tomato sauce and chicken bouillon.
• Let it simmer for 20 minutes longer.
• Ladle/spoon into a large individual serving bowl.
• Garnish with cabbage, onions and radishes to taste.
• Add some lemon and oregano to taste.
• Enjoy it with tostadas on the side.