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.
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 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 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 POZOLE SOUP
This soup is hearty, healthy, loaded with fresh goodness and full of exciting flavors. It's very similar to chicken tortilla soup but with added cabbage and hominy. If you like Mexican food you will love this soup! Makes about 12 cups.
Provided by Jaclyn
Categories Soup
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 522 kcal, Carbohydrate 50 g, Protein 30 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 1072 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
CHICKEN POZOLE ROJO RECIPE
This chicken pozole rojo recipe is classic Mexican cuisine, with lots of hominy, chunky chicken, and a flavorful red sauce made with ancho and guajillo peppers.
Provided by Mike Hultquist
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 304 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MEXICAN CHICKEN POSOLE
Mexican Chicken Posole (also referred to as chicken pozole) is a richly flavored soup made with chicken, hominy, garlic and onion all simmered in a broth with authentic Mexican flavors.
Provided by Deborah
Categories Soup
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 624 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 62 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 2763 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
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
CHICKEN POZOLE ROJO
This Red Chicken Pozole is a comforting dream in a bowl. Filled with spicy chiles, white hominy, and topped with tons of crunchy veggies. This traditional Mexican soup is fancy enough for company and easy enough to serve on a casual weeknight.
Provided by Yvette Marquez
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 97 kcal, Carbohydrate 2 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 488 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN POZOLE
Steps:
- Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
- Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.
- In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.
- Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.
INSTANT POT® CHICKEN POZOLE
This is a great Instant Pot® chicken pozole. Could also sub rotisserie chicken to make it faster. Optional toppings: sour cream, avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese.
Provided by Erin
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion and garlic; cook and stir until tender and fragrant, about 5 minutes. Add green chilies and tomato paste. Add chili powder, cumin, salt, oregano, and ground chipotle. Add chicken, broth, and cooked hominy. If adding the dried guajillo chile, break in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Shred chicken with 2 forks. Add lime juice. Taste and adjust seasonings. Let sit on Warm setting until ready to serve.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 19 g, Cholesterol 97.5 mg, Fat 14.6 g, Fiber 3.8 g, Protein 28.6 g, SaturatedFat 3.5 g, Sodium 2067.1 mg, Sugar 2.8 g
More about "chicken pozole food"
CHICKEN POSOLE RECIPE - ANDREW CARMELLINI | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hrServings 6Published 2022-01-23
- In a large pot, heat 1/4 cup of the oil. Add the yellow onion and cook over moderately high heat, stirring, until beginning to soften, 3 minutes. Stir in the oregano, chile powder and cumin. Add the chicken and stir to coat with the seasonings. Add the chicken stock and 2 cups of water, season with salt and pepper and bring to a boil. Simmer over low heat until the chicken is cooked through, 30 minutes.
- Using tongs, transfer the chicken to a plate. Let cool, then coarsely shred the meat; discard the skin and bones. Add the shredded chicken and hominy to the broth and simmer over low heat for 15 minutes; skim any fat.
- In a bowl, toss the tomatoes, red onion, lime juice and the remaining 1 tablespoon of oil. Season the salsa with salt and hot sauce.
CHICKEN POZOLE - GOOD HOUSEKEEPING
POZOLE ROJO (WITH CHICKEN) - THAT FIT FAM
From thatfitfam.com
- In a large stockpot, heat water, onion, chicken thighs, and 6 bouillon cubes on medium-high heat until chicken is cooked through and falls off the bone easily.
GREEN CHILE CHICKEN POZOLE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
- In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
- Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
CHICKEN POSOLE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
- Place the hominy in a large bowl, add enough cold water to cover by 3 inches (7.5 cm), and soak overnight. If using beans, place them in a second large bowl, add enough cold water to cover by 3 inches (7.5 cm), and soak overnight.
- Preheat a cast-iron skillet over medium-high heat. Using tongs, cook the halved chiles in batches of 3 or 4 at a time, for about 30 seconds per side, or until they just start to smoke. Be careful not to burn the chiles or they’ll become bitter. Transfer all the toasted chiles to a bowl, add enough boiling water to cover, and let soak for 30 minutes.
- In a large stock pot over medium-low heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add the crushed tomatoes, oregano, and tomato-chile purée, season with salt and pepper, and cook, stirring, for about 3 minutes. Add the cooked hominy and 2 cups reserved hominy cooking liquid. Add the chicken stock and bring to a boil over high heat. Turn the heat to medium-low, add the cooked beans, and simmer gently for about 45 minutes. Add the shredded chicken and simmer until slightly thickened, 5 to 15 minutes more. Taste and adjust the seasoning, adding more salt and pepper if needed.
MEXICAN CHICKEN POZOLE VERDE RECIPE - FOOD & WINE
From foodandwine.com
- In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
- In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
CHICKEN POZOLE - MY FOOD AND FAMILY
From myfoodandfamily.com
- Heat dressing in large saucepan on medium-high heat. Add onion, bacon and peppers; cook 5 to 8 min. or until vegetables are softened and bacon is cooked.
- Add chicken, broth, hominy and epazote. Bring to boil; cover. Reduce heat to simmer; cook 15 min. Add zucchini and cilantro; cook 5 min.
- Place cheese cubes in bottom of bowls; top with stew. Garnish with lime wedges and additional cilantro, if desired.
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- Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
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