Quick Chicken Posole Food

EASY CHICKEN POSOLE

Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

Ingredients

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g

QUICK CHICKEN POSOLE

Quick Chicken Posole image

This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.

Provided by Barb Freda

Categories Main Course

Yield 6

Number Of Ingredients 14

Ingredients

1 Tbs. ancho chile powder
1 tsp. ground cumin
1/4 tsp. smoked paprika
1/4 tsp. dried oregano
Kosher salt and freshly ground black pepper
1-1/2 lb. boneless, skinless chicken breasts
2 Tbs. vegetable oil
1 medium yellow onion, halved and thinly sliced lengthwise
2 tsp. finely chopped garlic
2 15-oz. cans white or yellow hominy, drained and rinsed
6 cups homemade or lower-salt chicken broth
1/4 cup chopped fresh cilantro; more for serving
Your choice of the following garnishes: shredded green cabbage, thinly sliced or julienned radishes, diced avocado
1 medium lime, cut into wedges

Steps:

Mix the chile powder, cumin, paprika, oregano, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Pat the chicken dry and season generously with the spice mixture.
In a heavy-duty 5-quart pot, heat the oil over medium-high heat. Add the chicken and brown well on both sides, 3 to 4 minutes per side. Add the onion and garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the hominy and chicken broth and bring to a boil. Turn the heat down, cover, and simmer until the chicken is cooked through, about 10 minutes.
Remove the chicken and shred it or cut it into chunks. Return it to the pot, stir in the cilantro, and season to taste with salt. Divide the posole among bowls and top with the garnishes and additional cilantro. Serve with the lime wedges.

Nutrition Facts : ServingSize 6, Calories 320 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 27 g, Fiber 5 g, Protein 30 g, Cholesterol 65 mg, Sodium 730 mg, UnsaturatedFat 7.5 g

QUICK CHICKEN POZOLE

Quick Chicken Pozole image

Make and share this Quick Chicken Pozole recipe from Food.com.

Provided by ratherbeswimmin

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 tablespoon chili powder
4 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can white hominy or 1 (15 ounce) can yellow hominy, rinsed
2 teaspoons minced fresh oregano
1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 tablespoons lime juice
salt
pepper

Steps:

Heat oil in Dutch oven over med-high heat until shimmering.
Add onion and cook until softened, about 3 minutes.
Add garlic and chili powder and cook until fragrant, about 30 seconds.
Add broth, tomatoes, hominy, and oregano and cook until tomatoes are soft and flavors meld, about 15 minutes.
Add chicken and lime juice and cook until heated through, about 1 minute.
Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 796.2, Fat 49, SaturatedFat 13.3, Cholesterol 212.6, Sodium 533.4, Carbohydrate 27.4, Fiber 5.5, Sugar 6.4, Protein 60.8

EASY CHICKEN POSOLE

Easy Chicken Posole image

It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 10m

Yield Makes 6 cups

Number Of Ingredients 7

Ingredients

1 quart Basic Chicken Stock or store-bought low-sodium chicken broth
1/4 cup guajillo chile salsa, such as Frontera
1 (15-ounce) can hominy, rinsed and drained
1 1/2 teaspoons sherry vinegar
1 cup shredded cooked chicken
Kosher salt and freshly ground pepper
Cilantro sprigs, for serving

Steps:

In a saucepan, bring stock to a simmer. Stir in salsa, hominy, sherry vinegar, and chicken. Cook until chicken and hominy are heated through, about 1 minute. Season with salt and pepper. Serve with cilantro.

QUICK POSOLE

quick posole image

this usually takes hours to prepare but this is the quick easy version. serve this with sour cream, salsa, rice, chopped onions, grated cheese- whatever you like this can also be made with ground chicken or turkey for lighter fare

Provided by chia2160

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 lb ground pork
1 onion, chopped
2 cloves garlic, chopped
1 1/3 tablespoons cumin
2 tablespoons flour
4 cups chicken broth
2 cans hominy, drained and rinsed with cold water
1 jalapeno, seeded and diced
1/2 cup basil or 1/2 cup parsley, to taste
salt and pepper

Steps:

heat oil in a deep large skillet.
add pork, onions, garlic and cumin, stir, cook until browned.
add flour, cook 2 minutes, stirring.
add broth, and hominy, stirring until well blended, lower to simmer, cook 20 minutes uncovered, until thickened.
stir in cilantro and jalapeno, simmer for a few more minutes.
season to taste with salt& pepper.

Nutrition Facts : Calories 582.1, Fat 40.5, SaturatedFat 11.4, Cholesterol 81.7, Sodium 1092.3, Carbohydrate 26, Fiber 4, Sugar 4.3, Protein 27

CHICKEN POSOLE

Chicken Posole image

Provided by Linda Grisso

Categories Soup/Stew Chicken Tomato Radish Fall Jalapeño Oregano Monterey Jack Lettuce Bon Appétit California

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

5 cups water
4 chicken breast halves
2 15- to 16-ounce cans white hominy, drained
2 14 1/2-ounce cans stewed tomatoes
4 teaspoons dried oregano
1 jalapeño chili, seeded, minced
Dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cup sliced radishes
3/4 cup sliced green onions
1 1/2 cups grated Monterey Jack cheese

Steps:

Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.

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