Green Chili Chicken Posole Food

GREEN CHILE CHICKEN POSOLE RECIPE

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.

HATCH GREEN CHILE CHICKEN POSOLE

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.

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

GREEN CHILI CHICKEN POSOLE

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!

PUMPKIN GREEN CHILI POSOLE

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add chicken, onion, and carrot, cook fo 3-4 minutes or until chicken no longer pink.
• Add celery and bell pepper; cook for 3-4 minutes or until vegetables are slightly tender.
• Stir in pumpkin, broth, green chili, hominy, sour cream, cilantro, and remaining spices/herbs.
• Reduce heat to low; cook, stirring occasionally, for 10-15 minutes or until flavors are well blended.
• CROCK POT INSTRUCTION:.
• Follow step 1-2 as stated above.
• Once chicken is cooked; add to crockpot with remaining ingredients (with exception of sour cream!).
• Cook on low 6-8 hrs; stir in sour cream prior to serving.

POSOLE WITH CHICKEN & PORK

Steps:

• Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
• Add onions, garlic and saute until tender.
• Add chicken.
• Add water and broth, stir well.
• Place 1 tub of green chiles in blender and puree. Them add to pan.
• Add second tub to pan.
• Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
• Add cilantro.
• Lower heat and simmer 3 hours.
• Add hominy and simmer until warm throughout. About 15 minutes.
• Salt and pepper to taste.
• I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
• Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.

CHILE-CHICKEN POSOLE

Steps:

• Season chicken with salt, pepper and 1/2 tsp thyme - I used no salt.
• Heat vegetable oil in large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to blender.
• Add the chiles, cilantro and remaining 1/2 tsp thyme to the blender and puree until smooth. (I added a little of the broth to help it blend better).
• Return sauce to the saucepan and cook over medium heat, stirring, until it thickens and turns deep green, about 5 minutes.
• Add the chicken, broth and hominy to the saucepan, cover and simmer until the chicken is cooked through, about 10 minutes.
• Garnish and serve. (The radishes did nothing for me, I would not use again. I did sprinkle with a little more chopped cilantro).

GREEN CHICKEN POZOLE

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.