Chicken Pasole Soup 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.

CHICKEN POZOLE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.
• Pour in chicken broth, tomatoes and season with salt and pepper to taste.
• Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
• Stir in chicken and hominy and heat through, about 1 - 2 minutes. Stir in cilantro and lime juice.
• To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.

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.

CHICKEN POSOLE VERDE SOUP

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.

CHICKEN PASOLE SOUP

Steps:

• Season chicken breasts with salt and black pepper, garlic and onion powders, and chili powder.
• Chop onion and mince garlic cloves.
• Place chicken, onions, and garlic in a large stock pot. Cover all with water.
• Bring to a boil, and then reduce heat to a simmer.
• Meanwhile, remove the stems from the dried peppers, and slit each down one side. Remove ALL seeds and the membranes they are attached by from each pepper.
• Immerse the dried peppers into the cooking chicken stock.
• After 20 minutes, remove the peppers to cool.
• Continue cooking chicken for another 20 minutes or so, until chicken is completely done.
• Place peppers, one at a time, on a cutting board, and using a knife, "scrape" the softened inner pulp from the "papery" outer skins.
• Place all of the pepper pulp into a bowl and sprinkle with a bit of salt, the cumin, and add 1/2 of the lemon juice to pulp.
• Mash pulp well.
• When chicken is done, remove to cool. Add more water to broth, if needed.
• Skim any fat off top of broth.
• Add pulp mixture into broth.
• Add all 3 cans of "1/2 drained" hominy, and continue to slow-simmer.
• Debone the chicken meat into "shreds" and add back into the broth.
• Taste broth at this point and adjust seasonings to your tastes. (The pepper may taste a bit hotter than the final product will turn out to be).
• Simmer 10-15 more minutes.
• Meanwhile, finely shred the lettuce.
• Turn off heat and add the remaining 1/2 of the lemon juice to the soup.
• To serve, using a slotted serving spoon, put the desired amount of chicken/hominy mixture into a soup bowl, and then put 2 ladlefuls of broth over the top.
• Top with a large handful of the shredded lettuce, and then top that with "crunched" up tortilla chips, to taste.
• Enjoy!
• -You can also top with any other of your favorite Taco toppings. For example, one of my sons adds diced fresh tomatoes to his bowl and the other son likes to add a spoonful of sour cream, and some graded cheddar cheese.

CHILE-CHICKEN POSOLE

Steps:

• Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
• Photograph by Antonis Achilleos

THE BEST CHICKEN SOUP EVER

Steps:

• Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.
• Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.
• Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.
• Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

CHICKEN POSOLE

Steps:

• Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
• Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
• Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
• To serve, divide among bowls, and garnish as desired.

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.