POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP)
A green Mexican style chicken soup with hominy (a large corn kernel) in a tasty tomatillo and chili chicken broth!
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
- Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
- Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
- Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
- Mix in the lime juice and season with salt and pepper before enjoying!
Nutrition Facts : Nutrition Facts Calories 235, Fat 6.5g (Saturated 1.3g, Trans 0), Cholesterol 65mg, Sodium 716mg, Carbs 13g (Fiber 2.9g, Sugars 2.3g), Protein 30g Nutrition by
POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE
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
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)
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
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
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.
CHICKEN POZOLE
Recipe courtesy Eduardo Rivera Pozole is a traditional Mexican soup typically made with pork and hominy, a larger corn known as "maiz pozolero." This is a leaner version made with chicken instead of pork, but just as delicious.
Provided by Food.com
Categories Mexican
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken, onion and garlic in a large pot. Add water and season well with salt. Bring to a boil. Lower heat to medium and simmer for 1 hour. Remove 3/4 cup broth and set aside. When ready to serve, add hominy to pot and simmer 10-15 minutes to heat through.
- For the Salsa Verde:.
- Place jalapenos and tomatillos in a small pot with just enough water to cover the bottom of the pot, about 1/2 cup. Bring to a boil and cover pot. Lower to a simmer and cook until tomatillos and jalapenos are very soft, about 15 minutes. Remove lid and let simmer 5 minutes until water evaporates. Set aside to cool for 10-15 minutes. Transfer to a food processor or blender. Add garlic, onion, salt and 3/4 cup reserved chicken broth. Blend until smooth. Transfer to small pot and bring to a boil. Simmer 1 minute.
- To Serve:.
- Ladle soup into bowls and garnish with cabbage, radishes, scallions and oregano. Top.with a couple of spoonfuls of salsa verde. Serve with lime wedges and corn tostadas.
Nutrition Facts : Calories 437.2, Fat 19.9, SaturatedFat 5.2, Cholesterol 95.5, Sodium 616.5, Carbohydrate 39.9, Fiber 8.2, Sugar 7.8, Protein 24.7
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- 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.
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