Chicken Pozole Soup Food

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

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

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.

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE

Steps:

• Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
• Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
• Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
• Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
• Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

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 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.

RED CHICKEN POZOLE

Steps:

• In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onion and cook until beginning to soften. Stir in garlic and cook for 30 seconds, then stir in oregeno, cumin and Caldo de tomat. Cook, stirring often, for one minute.
• Add the hominy and the chicken to the pot. Stir to coat and cook for a couple of minutes to flavor the chicken and hominy.
• Pour in enchilada sauce and chicken stock. Stir to combine, then turn heat up to medium-high bring to a boil. Cover, reduce heat to low, and simmer for at least 20 minutes or up to 2 hours.
• Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges and tortilla chips.
• Store in the refrigerator in a tightly sealed container for up to 3 days, or freeze for 3-4 months.

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.

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.

CHICKEN POSOLE SOUP

Steps:

• Season chicken with salt and pepper. Heat oil in a pot over medium-high heat. Brown chicken, turning once, until golden, 6 minutes. Add onion, garlic, and cilantro stems; cook 1 minute. Add tomato paste, oregano, cabbage, broth, and water; bring to a boil. Reduce heat to low, cover, and cook at a bare simmer until chicken is cooked through, about 20 minutes.
• Remove chicken. Discard skin and bones, shred meat, and stir into soup with hominy. Bring to a simmer. Season with salt; serve with tortilla chips, lime wedges, and cilantro leaves.

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.

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.

CHICKEN-POSOLE SOUP

Steps:

• Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
• Ladle soup into bowls and top with cheese and some fried tortillas.
• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
• Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.

GREEN POZOLE (POZOLE VERDE) - MEXICAN HOMINY SOUP

Steps:

• Place all the pork ingredients in a large pot like a Dutch oven with enough water to cover. Bring to a boil and skim any scum that rises to the top. Reduce to a simmer and cook for 2 hours, adding more water as necessary.
• Place chicken ingredients in a pot with enough water to cover. Bring to a boil. Reduce to a simmer and cook for 20 minutes, until chicken is cooked through.
• Now let's make the Salsa Verde.
• Meanwhile, preheat oven to 400 F.
• Brush the bottom of a casserole dish with a little olive oil.
• Add tomatillos, jalapenos and poblano.
• Roast in oven for 20 minutes.
• In a food processor, combine roasted peppers with onion, garlic and cilantro. Blend with 1 cup of water until smooth.
• Remove meat and place broth of both chicken and pork in freezer for 30 minutes. Fat will rise to the top. Remove the fat and place the broth in a large pot. Add additional water if necessary to yield 6 cups. Add the cooked chicken and pork.
• Add salsa and hominy. Add salt.
• Simmer for 1 hour.