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.
QUICK AND EASY 20-MINUTE CHICKEN POSOLE
This is a quick and interesting recipe to prepare posole for unexpected guests or to take to a potluck party. My husband loves it. I have played around with this recipe A LOT. You can use 1 (10 ounce) package of frozen corn instead of hominy, or delete the chilies or olives. I prepare mine depending on whether children are going to eat it or not.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
- Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
Nutrition Facts : Calories 174.1 calories, Carbohydrate 16.1 g, Cholesterol 36 mg, Fat 5 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 0.7 g, Sodium 1229.8 mg, Sugar 4.1 g
QUICK AND EASY CHICKEN POZOLE
Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 35m
Yield 4
Number Of Ingredients 20
Steps:
- 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 chicken and cook until heated through, 3 minutes.
- To serve, divide among 4 bowls and garnish as desired.
Nutrition Facts : Calories 713.2 calories, Carbohydrate 55.1 g, Cholesterol 110.1 mg, Fat 40.8 g, Fiber 12.4 g, Protein 33.5 g, SaturatedFat 12.9 g, Sodium 1823.4 mg, Sugar 13 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-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.
CHILE-CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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
ANN'S EASY POSOLE
This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store. NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.
Provided by Miss Annie
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pan.
- Bring to a boil over medium heat.
- Reduce heat and simmer on low, covered, for 20-25 minutes. (Add water or chicken stock, if necessary).
- May garnish with cilantro, if desired.
- For Vegetarian omit the Chicken and the Pork.
CHICKEN POSOLE VERDE
It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired.
Provided by QueenJellyBean
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot bring the chicken stock and water to a boil. Add the chicken breasts 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.
- In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
- Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
- Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.
GREEN CHICKEN POZOLE
Make and share this Green Chicken Pozole recipe from Food.com.
Provided by TishT
Categories Whole Chicken
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Boil chicken and pork together for about 1 hour in water.
- While it's cooking put 2 chopped onions and whole garlic clove.
- Skim off fat about every 15-20 minutes.
- Add chili and let cook another 15 minutes.
- Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
- When served, crush oregano, cilantro, onion and squeeze lemon to taste.
RED CHICKEN POSOLE (POZOLE)
I got this years ago from some students. It is so flavorful! Great for cold winter nights. You can use a whole chicken, or bone-in chicken breasts. I also use a whole package of the dried chilies.
Provided by Charmie777
Categories Poultry
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken and chunked onion in large stockpot.
- Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
- Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
- Add hominy to stockpot and keep at a low simmer.
- Fill a saucepan with water 1/2 full.
- Remove stems and seeds from dried chilies.
- Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
- Boil for 15 minutes.
- Let cool!
- Blend chilies and garlic in blender or food processor until it is all liquid.
- Add blended chilies to chicken in stockpot.
- Stir and boil 10 minutes together.
- Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
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