Pozole Verde Mexican Hominy And Chicken Food

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CHICKEN POSOLE VERDE



Chicken Posole Verde image

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

7 cups chicken stock
2 cups water
4 boneless chicken breasts, halves
1 lb tomatillo, husked and halved
1 small onion, quartered
2 poblano chiles (cored, seeded and quartered)
2 jalapenos, seeded and quartered
4 large garlic cloves, smashed
1/2 cup cilantro, chopped
1 tablespoon oregano leaves
salt & freshly ground black pepper
1 tablespoon vegetable oil
3 (15 ounce) cans white hominy, drained

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.

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



Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe image

If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chiles and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.

Provided by J. Kenji López-Alt

Categories     Mains     Soups and Stews

Time 1h10m

Yield 6

Number Of Ingredients 20

For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced serrano or jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion

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.

Nutrition Facts : Calories 685 kcal, Carbohydrate 45 g, Cholesterol 240 mg, Fiber 14 g, Protein 56 g, SaturatedFat 7 g, Sodium 1986 mg, Sugar 9 g, Fat 32 g, ServingSize Serves 6, UnsaturatedFat 0 g

POZOLE VERDE (MEXICAN HOMINY AND CHICKEN)



Pozole Verde (Mexican Hominy and Chicken) image

A traditional Mexican pozole as printed in our local newspaper today. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. It's also available at most tortillerias.

Provided by Molly53

Categories     One Dish Meal

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

1 (2 lb) bag nixtamal (canned hominy may be used if unavailable)
6 quarts water
1 cup water
6 chicken breast halves, about 4 pounds
6 1/2 teaspoons salt, divided
1 lb poblano pepper (4 medium)
1 bunch cilantro
2 medium onions, divided
4 cloves garlic, peeled
1 head iceberg lettuce, shredded
6 serrano peppers, sliced
4 -6 limes, cut into wedges
1/4 cup dried oregano (or more)
1 package crisp corn tortilla (used for tostadas)

Steps:

  • Rinse nixtamal thoroughly in a strainer.
  • Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
  • Simmer gently, loosely covered about 2 hours, or until tender.
  • Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
  • While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
  • Bring chicken to boil, reduce heat, cover and simmer 1 hour.
  • Strain and measure broth, adding water if necessary to equal 8 cups.
  • Shred meat, discarding skin and bones.
  • Set aside broth and chicken.
  • When nixtamal is tender, remove it to bowl.
  • Rinse the pot and return cooked nixtamal to pot.
  • Wash poblano chiles and discard stems and seeds.
  • Cut into chunks.
  • Wash cilantro and cut off tips of stems.
  • Place chiles and cilantro in blender with a cup of water and whirl.
  • Slice one of the onions.
  • Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
  • Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
  • Add chicken and cook 15 more minutes.
  • Dice remaining onion and place in small bowl.
  • Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
  • To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.

Nutrition Facts : Calories 290.1, Fat 10, SaturatedFat 2, Cholesterol 34.8, Sodium 1973.7, Carbohydrate 38.8, Fiber 14.9, Sugar 3.2, Protein 19.5

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



Pozole Verde con Pollo (Green Chicken-and-Hominy Stew) image

My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.

Provided by Rick Martinez

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons bacon fat, lard or olive oil
2 large poblano chiles (367 grams), stemmed, seeded and roughly chopped
3 large jalapenos (80 grams), stemmed, seeded and roughly chopped
1 large bunch scallions (187 grams), roughly chopped, green and white parts kept separate
1/2 cup pepitas (65 grams)
4 cloves garlic, lightly crushed
3 tablespoons Diamond Crystal kosher salt (24 grams) or 1 tablespoon plus 1 teaspoon Morton kosher salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
7 medium tomatillos (500 grams), husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
Two 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro (50 grams), roughly chopped
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups total)
Sliced onion, sliced radish, sliced avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

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.

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