CHICKEN POSOLE
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any pre-cooked chicken or turkey. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, then reheated over low heat on the stove.
Provided by LMillerRN
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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 POSOLE VERDE SOUP
One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.
Provided by Valerie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 5h10m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 12.4 g, Cholesterol 58.9 mg, Fat 3.4 g, Fiber 2.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 1230.4 mg, Sugar 2.6 g
EASY CHICKEN POSOLE
This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.
Provided by Dorothy Denise Garcia
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g
CHICKEN POZOLE
Recipe courtesy Eduardo Rivera Pozole is a traditional Mexican soup typically made with pork and hominy, a larger corn known as "maiz pozolero." This is a leaner version made with chicken instead of pork, but just as delicious.
Provided by Food.com
Categories Mexican
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 437.2, Fat 19.9, SaturatedFat 5.2, Cholesterol 95.5, Sodium 616.5, Carbohydrate 39.9, Fiber 8.2, Sugar 7.8, Protein 24.7
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.
CHICKEN POZOLE
The canning process seals in food's flavor and natural goodness, and canned pantry essentials like green chiles, tomatoes and chicken broth elevate the flavors in this hearty, homemade Mexican stew.
Provided by Kelsey Nixon
Time 35m
Yield 4 Servings
Number Of Ingredients 20
Steps:
- 1. Remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. Set aside about 1½ cups of the meat for the soup; reserve the remaining chicken for another use.
- 2. In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add the shredded chicken and cook until heated through, 3 minutes.
- 3. To serve, divide among 4 bowls and garnish as desired.
CHICKEN POSOLE
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 339 g, Fat 7 g, Protein 40 g
PRESSURE COOKER CHIPOTLE CHICKEN POZOLE
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams
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