GREEN POZOLE WITH CHICKEN
Steps:
- Open the can of hominy and rinse well in a colander until the water is clear. Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit. If you don't have a large enough pot, split everything in half and place into two pots.
- Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too. Lastly, put water in the pot until it covers everything so far. Bring it to boil and then lower the temperature to medium and let it simmer for 45-55 minutes or until the chicken is cooked.
- Take the chicken out of the soup and let it cool.
- Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.
- In the meantime, prepare the salsa: You may need to do this part in batches, unless you have an industrial blender. In a blender, mix well the 4 cloves of peeled garlic, half an onion, two pounds of tomatillos (peeled and wash), serrano chiles (to taste, one for flavor, two for heat), cilantro, salt, and pepitas. Add up to two cups of water in order to blend smoothly.
- Add the salsa to the soup pot with the hominy and let it simmer for 15-20 minutes on low heat until the salsa changes in color from bright green to olive green. Taste for salt. The soup is ready to serve.
- While the broth is simmering with the salsa, shred the cooked chicken by hand. At this point, you have two options, either add the shredded chicken straight to the pot or keep the chicken separate and add a little bit to each bowl as you serve it to make sure everyone who wants some gets some.
Nutrition Facts : Carbohydrate 41 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 1304 mg, Fiber 8 g, Sugar 5 g, Calories 326 kcal, ServingSize 1 serving
GREEN CHILE CHICKEN POSOLE RECIPE
Even though posole is a traditional holiday dish in New Mexico, it's wonderful at taking the chill off in cold weather. In this house, any type of posole is comfort food."*" See Kitchen Notes for more information or links to special ingredients and substitutions - like if you want to replace posole with canned hominy. You can shorten the cook time by doing so.
Provided by MJ of MJ's Kitchen
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Add the water, posole, chicken thighs, salt, pepper and green chile spice blend to a Dutch oven or soup pot.
- Bring to a boil. Reduce to a simmer and simmer for 30 minutes.
- Remove the chicken thighs and let cool. Once cool, remove meat from the bone, tear and cut chicken into small pieces. You should get 1 ½ - 2 cups of chicken. Any more than 2 cups can be put aside for another use.
- To the posole, add the onion, garlic, oregano, and cumin/coriander. Simmer for 15 minutes. If it starts to get too thick, add more water. I usually end up adding 1 - 1 ½ cups additional water.
- Add the chicken, chile and lime juice. Simmer for another 15 minutes or until posole is tender.
- Taste for seasoning and adjust if needed.
- Serve immediately or let cool and refrigerate until ready to eat. Reheat and serve.
GREEN POZOLE WITH CHICKEN
Steps:
- Cook chicken:
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
- Make sauce while chicken cools:
- Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
- Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
- Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
HATCH GREEN CHILE CHICKEN POSOLE
You may substitute turkey for the chicken. It's a great use of turkey leftovers after Thanksgiving.
Yield Sixteen 8 oz.
Number Of Ingredients 13
Steps:
- Using a Dutch oven or heavy pot, add 2 quarts water, chicken broth, posole and salt.
- Heat on medium-high and cook posole for 45-60 minutes minutes until tender.
- In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown.
- Transfer sautéed onions and browned flour to posole and stir.
- Add remaining water, green chile, chicken, oregano, cumin and bay leaf.
- Simmer entire mixture until slightly thickened for at least 30-35 minutes.
- Garnish with fresh parsley and enjoy.
PORK AND GREEN CHILE POSOLE RECIPE
Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile. There are many, many posole recipes. This is how I make it."*" See Kitchen Notes for more information or links to special ingredients.
Provided by MJ of MJ's Kitchen
Categories Main Course Soup
Time 2h
Number Of Ingredients 14
Steps:
- Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.
- Chop the onion and the garlic.
- Heat a large soup pot over medium heat.
- Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat. Cook and stir for 2 minutes.
- Reduce the heat to medium. Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.
- Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".
- Add the green chile and more water if you think it needs it. Stir occasionally.
- Cook for another 30 minutes or until the posole has popped and is tender. Be careful not to over stir the posole. With too much stirring you can break it apart and end up with little pieces of posole.
- Taste. Add more salt if needed.
- Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.
GREEN CHILI CHICKEN POSOLE
Hearty Mexican Chicken Stew filled with warm spices and tender chicken.
Provided by Deb Clark
Categories Lunch or Dinner
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees.
- Add the ingredients for the spice mix into a large plastic bag. Add the chicken breast into the bag, massage in the spices, set aside.
- Dice the onions and minced the garlic. Set aside.
- Heat a heavy bottom pot over medium heat. When hot, add the olive oil and brown the chicken breast on both sides - 2 to 3 minutes per side.
- Next add the onions to the pot and give them a quick sauté - about two minutes. Add the minced garlic and continue to sauté another few seconds until the vegetables become fragrant.
- Add the remaining ingredients - enchilada & verde sauce, green chilis and hominy.
- Tightly cover and place in the preheated oven for two hours.
- While the stew is baking in the oven prepare the toppings. Slice the cabbage, jalapeños and radishes. Dice the avocado right before serving.
- When you remove the stew from the oven, pull out the chicken breast. Shred with two forks and return the chicken to the stew, mix together well.
- Top with garnishes, serve and enjoy!
Nutrition Facts : Calories 171 kcal, Carbohydrate 14 g, Protein 14 g, Fat 5 g, Cholesterol 36 mg, Sodium 1935 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
GREEN CHILE PORK POSOLE
Make and share this Green Chile Pork Posole recipe from Food.com.
Provided by Queen Dana
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
- Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.
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.
GREEN POZOLE WITH CHICKEN (POZOLE VERDE)
This classic Mexican hominy and chicken stew is full of tangy fresh flavors from roasted tomatillos and chile peppers. Loaded with delicious toppings it's a perfect satisfying meal for dinner any time and gatherings.
Provided by Toni Dash
Categories Main Course
Time 1h5m
Number Of Ingredients 17
Steps:
- Place an oven rack in the top position. Preheat the broiler on high heat.Line 1-2 rimmed baking sheets with foil and spray lightly with non-stick cooking spray (or use a non-stick rimmed baking sheet)
Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 62 mg, Sodium 591 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
GREEN POZOLE (POZOLE VERDE) - MEXICAN HOMINY SOUP
Last Updated on December 24, 2020 byGreen Pozole (Pozole Verde) - Mexican Hominy Soup with Chicken & Pork - This Mexican soup of hominy, chiles and meat is one...
Provided by Mireille Roc
Time 3h30m
Yield 8
Number Of Ingredients 14
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.
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
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ANJIE’S GREEN CHILE CHICKEN POZOLE - FAMILIA KITCHEN
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5/5 (1)Category Contest Finalists, Featured RecipesCuisine MexicanTotal Time 50 mins
- In a large pot on the stove or in a crock pot, add chicken and cover with broth. Add bay leaves, 6 cloves of garlic, 2 sliced serranos, 1/2 onion in one chunk, and Mexican oregano.
- Broil serranos and tomatillos in oven until the chiles are blackened on top—about 15 to 20 minutes.
- Garnish with your favorite toppings—consider: cilantro, avocado, sliced cabbage and/or radishes. Serve caliente.
GREEN CHILE CHICKEN POZOLE - AMBITIOUS KITCHEN
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4.9/5 (23)Total Time 1 hrCategory Dairy Free, Dinner, Gluten Free, LunchCalories 435 per serving
- 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.
- Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
MEXICAN CHICKEN POZOLE VERDE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Chicken
- 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.
- Pour the green sauce into the cooking liquid 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, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
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- Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt, and add to skillet. Cook until browned, 3 to 4 minutes per side. Transfer chicken to a 5- to 6-quart slow cooker.
- Add onion and garlic to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Add green chiles, cumin, and oregano; cook, stirring often, until fragrant, about 1 minute. Transfer to slow cooker; stir in chicken broth and remaining 1 teaspoon salt. Cover and cook on LOW until chicken is tender, 3 1/2 to 4 hours, adding hominy for the last 30 minutes. Remove chicken from slow cooker; shred and return to slow cooker. Add cheese, stirring until cheese melts. Garnish with radish slices, cilantro, and avocado. Serve with lime wedges and tortilla chips.
GREEN CHILE CHICKEN POZOLE (POZOLE ... - FLIPPED-OUT FOOD
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- Heat the olive oil in a heavy-bottomed Dutch oven. Add the onions and carrots; sauté until the vegetables have softened slightly, about 5 minutes. Add the cumin seeds. Continue sautéing for 3 additional minutes (about 8 in total). The cumin seeds will begin to pop, which is fine.
- Turn the heat to high and add the wine to deglaze the pot, scraping up any brown bits with a wooden spoon. Add in the bay leaf, stock, oregano, cumin, salt, pepper, salsa verde, and pozole. Bring to a gentle boil and reduce heat to a simmer.
- Add the chicken or turkey. Continue simmering until the chicken is heated through, about 3 minutes. Serve with your favorite garnishes.
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4.5/5 (235)Calories 409 per servingCategory Soup
- In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.
- Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.
- Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.
SPICY GREEN POSOLE RECIPE - RICHARD BLAIS | FOOD & WINE
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5/5 (3)Category Chicken ThighsServings 4-6Total Time 1 hr 20 mins
- Preheat the broiler and position a rack 4 to 6 inches from the heat. Spread the tomatillos, poblanos and jalapeños on a rimmed baking sheet. Broil for about 10 minutes, turning occasionally, until charred. Transfer to a work surface, then peel and seed the chiles. Finely chop the chiles and tomatillos.
- Meanwhile, in a large saucepan, heat the oil over moderately high heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Add the onion and garlic and cook, stirring, until translucent, about 3 minutes. Add the tomatillos, chiles, hominy and stock. Bring to a boil, then reduce the heat and simmer for 45 minutes, until the chicken is tender. Season with salt and pepper.
- Transfer the chicken to a work surface and shred the meat with a fork; discard the skin and bones. Return the chicken to the soup and simmer until heated through. Serve the posole with cabbage, radishes, scallions, cilantro, watercress, crema and lime wedges.
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