Authentic Mexican Chicken Posole Food

MEXICAN CHICKEN POSOLE

Steps:

• Heat the olive oil in a large Dutch oven over medium heat, add the chicken and cook on all sides for about 5 minutes.
• Remove the chicken with a slotted spoon and set aside.
• Add the onion and garlic to the pot and saute for about 3 to 4 minutes.
• Add the chili powder, oregano, and cumin.
• Add the hominy and the chicken broth. Bring to a boil, then reduce the heat to low.
• Add the chicken to the pot.
• Simmer for 30 minutes with the lid on the pot.
• Season with salt and freshly ground black pepper.Garnish with coarsely chopped cilantro, shredded green cabbage, chopped green onions, sliced radishes, chopped roasted jalapeno chilies, lime wedges. Serve with warm corn tortillas.

RED POZOLE

Steps:

• Place the chicken in a large pot and add enough water to cover.
• Add the onion, garlic, cilantro, and salt.
• Bring to a boil.
• Reduce the heat, cover, and simmer over medium-low heat until the chicken is cooked through, about 40 minutes.
• Note: make the chile puree while the chicken is cooking
• Remove the chicken. Strain and reserve the broth.
• When the chicken is cool enough to handle, remove and discard the skin and bones.
• Shred the chicken meat into pieces.
• Put the shredded chicken and its broth back into the pot with the hominy.
• Cook over medium heat for about 10 minutes.
• Remove the pot from the heat and set it aside.

GREEN POZOLE WITH CHICKEN

Steps:

• Open the can of hominy and rinse well in a colander until the water is clear. Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit. If you don't have a large enough pot, split everything in half and place into two pots.
• Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too. Lastly, put water in the pot until it covers everything so far. Bring it to boil and then lower the temperature to medium and let it simmer for 45-55 minutes or until the chicken is cooked.
• Take the chicken out of the soup and let it cool.
• Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.
• In the meantime, prepare the salsa: You may need to do this part in batches, unless you have an industrial blender. In a blender, mix well the 4 cloves of peeled garlic, half an onion, two pounds of tomatillos (peeled and wash), serrano chiles (to taste, one for flavor, two for heat), cilantro, salt, and pepitas. Add up to two cups of water in order to blend smoothly.
• Add the salsa to the soup pot with the hominy and let it simmer for 15-20 minutes on low heat until the salsa changes in color from bright green to olive green. Taste for salt. The soup is ready to serve.
• While the broth is simmering with the salsa, shred the cooked chicken by hand. At this point, you have two options, either add the shredded chicken straight to the pot or keep the chicken separate and add a little bit to each bowl as you serve it to make sure everyone who wants some gets some.

AUTHENTIC POZOLE VERDE RECIPE

Steps:

• Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).
• Once cooked, remove the chicken breasts and cool before shredding and setting aside.
• Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.
• Cook the bacon in a frying pan, drain the fat, and set aside.
• In a large pot, add the bacon, the rinsed hominy, and the chicken stock and cook over medium-low heat.
• Sautee 1/4 onion, 5 cloves of garlic, peppercorns, thyme, oregano, the clove, and the jalapeno (optional) for 3-5 minutes.
• Add the above ingredients to a blender with the tomatillos, spinach, radish leaves, and cilantro and blend until smooth. Add to a frying pan with 1 tsp of olive oil and saute for approximately 5 minutes.
• Add the above ingredients and the shredded chicken to the pot with the bacon, hominy and chicken stock and add salt to taste. Bring to a boil for about 15 minutes.
• Serve hot with garnishes

AUTHENTIC MEXICAN POZOLE

Steps:

• This recipe requires a simple prep.
• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
• I boil my ancho chilies in a separate small pot for the garnish part(read below).
• Now you are ready to cook.
• Place the meat in a large saucepan and just cover with lightly salted water.
• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• Remove meat and broth, reserving both.
• Saute the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices, stir for a minute.
• Cut the reserved pork into 1 inch cubes and add to the pan.
• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• Degrease the stew, taste for salt, and serve in soup bowls.
• This is a delicious recipe and well worth the effort to make.
• Garnishes that are always served with are:.
• lots of lime/lemon wedges.
• sliced radishes.
• chopped cilantro.
• Shredded cabbage(not red).
• fresh/ packaged fried corn tortillas.
• When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

EASY CHICKEN POSOLE

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

CHICKEN POZOLE ROJO

Steps:

• In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
• In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
• Shred the chicken into small pieces.
• In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
• Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
• Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.

CHICKEN POZOLE

Steps:

• Place chicken, onion and garlic in a large pot. Add water and season well with salt. Bring to a boil. Lower heat to medium and simmer for 1 hour. Remove 3/4 cup broth and set aside. When ready to serve, add hominy to pot and simmer 10­-15 minutes to heat through.
• For the Salsa Verde:.
• Place jalapenos and tomatillos in a small pot with just enough water to cover the bottom of the pot, about 1/2 cup. Bring to a boil and cover pot. Lower to a simmer and cook until tomatillos and jalapenos are very soft, about 15 minutes. Remove lid and let simmer 5 minutes until water evaporates. Set aside to cool for 10-­15 minutes. Transfer to a food processor or blender. Add garlic, onion, salt and 3/4 cup reserved chicken broth. Blend until smooth. Transfer to small pot and bring to a boil. Simmer 1 minute.
• To Serve:.
• Ladle soup into bowls and garnish with cabbage, radishes, scallions and oregano. Top.with a couple of spoonfuls of salsa verde. Serve with lime wedges and corn tostadas.

MEXICAN POZOLE RECIPE

Steps:

• In a small saucepan over medium heat, place the chiles, tomatoes, broth, onions, apple cider vinegar, garlic and cumin. Bring to a simmer and cook for about 3 minutes. Cover, remove from the heat and let it stand for about 15 minutes.
• In a blender, process the chile mixture on high until smooth, stopping to scrape down the sides as needed. Set aside.
• Trim the excess fat from the pork and cut into 3/4-inch cubes. See Note #1
• Season the pork with salt and ground black pepper. In a pot or Dutch oven, heat the oil over medium-high heat. Sear the pork stirring occasionally for about 6 minutes or until golden brown. Brown the pork in batches, if needed, to prevent overcrowding the pot. Add additional oil, if needed. Remove the meat from the pot and transfer to a plate.
• Add the onions to the pot and saute, stirring frequently until the onions become tender, about 3-4 minutes. Stir in the garlic and cook for about a minute. Return the meat and any collected juices to the pot.
• Stir in the red chile puree and cook, stirring a few times for about 2 minutes. Stir in the rest of the soup ingredients and bring to a boil. Reduce the heat to low heat and simmer covered, stirring occasionally, for 75 to 90 minutes, or until the pork becomes tender and the soup is slightly thickened (See Note #2).
• Stir and season to taste with salt and ground black pepper. Remove soup from the heat and discard the bay leaves. Serve with desired toppings.

AUTHENTIC NEW MEXICO POSOLE RECIPE

Steps:

• Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.
• Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
• When meat is tender remove the bay leaf and discard.
• When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.
• Next add red chili sauce, chili powder and cumin.
• Add hominy and cook for an additional ½ hour to 40 minutes.
• Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! Shredded cabbage, diced onions and radish slices.

CHICKEN POZOLE ROJO RECIPE

Steps:

• Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
• Set them into a bowl of very hot water and cover for about 20 minutes to soften.
• Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
• Heat a large pot to medium heat and add some olive oil.
• Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
• Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
• Add garlic and cook another minute.
• Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
• Swirl the ancho/guajillo chili paste into your pozole.
• Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
• Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
• Top with your favorite garnishments!

POZOLE VERDE RECIPE

Steps:

• Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
• Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
• Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
• Pour 2 cups of water and blend until you'll have a smooth sauce.
• Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
• Shred the chicken and place it in a bowl (read note 2).

CHICKEN POSOLE

Steps:

• Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
• Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
• Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.