Pozole Verde De Pollo Chicken Posole Food

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE

Steps:

• Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.

POZOLE DE POLLO: CHICKEN POZOLE

Steps:

• Gather the ingredients.
• Cut one half of the onion into 3 pieces.
• In a large soup pot, place onion pieces and chicken into broth and boil gently for about 30 minutes, or until chicken is cooked through.
• Skim off and discard any foam that rises to top of cooking liquid.
• Remove chicken and let cool enough to handle safely. Remove pieces of onion from broth and discard them. Shred or chop chicken into pieces that can fit onto a soup spoon. Discard any bones, fat, or cartilage.
• Return chicken to broth and add garlic and cumin.
• Empty hominy into a strainer. Rinse under running water, then drain.
• Add hominy, salt, and epazote (if using) to broth. (Although epazote is optional, use it if you can, as it adds a wonderful rustic note to the soup.)
• Allow broth to boil gently for 20 to 30 minutes so flavors can meld.
• To prepare garnishes, cut cabbage into chunks that are no bigger than 2 or 3 inches. Shred each chunk with a grater or cut with a sharp knife into thin slices. "Fluff" the shredded cabbage with your fingers so that the slices separate from one another. Place cabbage into a serving bowl.
• Cut stem and tail off of each radish. Cut radishes into halves or quarters, then thinly slice each piece.
• Dice other half of onion. Cut limes into halves or quarters.
• Place sliced radishes, diced onion, and cut limes on a serving plate or in a bowl.
• Place dried oregano and ground chile pepper into a small serving dish-either together side-by-side in a shallow bowl, or in separate small condiment dishes.
• Before serving pozole, taste and add more salt, if necessary. Hominy dishes often need more salt than you would think.
• Serve pozole very hot in deep bowls; remember, room temperature garnishes will be added, which will significantly cool the soup.

POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
• need to rinse it out!) and puree until completely smooth.
• Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.

POZOLE VERDE CON POLLO

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
• Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

CHICKEN POZOLE VERDE

Steps:

• Add pumpkin seeds to a large Dutch oven or large heavy-bottomed pot over medium heat and toast, stirring occasionally, until toasty, fragrant and popping noises begin, about 4 minutes. Transfer seeds to a bowl.
• Pat chicken thighs dry; season with 1 teaspoon salt and ½ teaspoon pepper. Heat Dutch oven over medium-high. Add chicken, skin-side down, and cook until golden brown, 6-8 minutes, flip and continue to cook until browned on second side, about 4 minutes.
• Add tomatillos, onion, chiles, garlic, oregano, 1 teaspoon salt and broth to Dutch oven with chicken.
• Bring to a boil over high heat, then reduce to a simmer, partially cover, and cook until chicken is cooked through and vegetables start to break down, 35-40 minutes.
• Using tongs, transfer chicken to a plate; set aside to cool.
• Meanwhile, set a fine mesh sieve over a large bowl and pour borth and liquids into strainer. Press on solids to extract excess liquid. Skim grease off broth.
• Transfer solids to a blender, add toasted pepitas and ¾ cup roughly chopped cilantro leaves and tender stems; blend until smooth.
• Remove and discard skin from chicken; shred chicken. Discard bones.
• Add puréed mixture, reserved broth, and shredded chicken back to pot. Stir in hominy and 3 tablespoons lime juice; bring to a simmer and cook until hominy has slightly plumped and become tender; about 10 minutes. Season with salt and pepper to taste.
• Divide between bowls and top with cilantro, diced avocado, shredded cabbage, and thinly sliced radishes.

POZOLE VERDE DE POLLO (CHICKEN POSOLE)

Steps:

• Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
• Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.
• Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
• Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
• Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
• To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.

CHICKEN POSOLE VERDE

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.

QUICK POZOLE DE POLLO

Steps:

• In large stock pot add enough water to cover chicken.
• Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
• Add hominy, El Pato tomato sauce and chicken bouillon.
• Let it simmer for 20 minutes longer.
• Ladle/spoon into a large individual serving bowl.
• Garnish with cabbage, onions and radishes to taste.
• Add some lemon and oregano to taste.
• Enjoy it with tostadas on the side.