Two Corn Chicken Posole Food

POZOLE WITH CHICKEN AND CORN

Steps:

• In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the broth, half the drained corn and the oregano; cover and blend until smooth.
• Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups broth and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
• Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.

CHICKEN POSOLE

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.

CHICKEN POZOLE

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.

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.

TWO CORN CHICKEN POSOLE

Steps:

• Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
• Remove chicken and shred with forks. Add chicken back to stew.
• Serve stew in bowls with toppings, as desired.

CHICKEN POSOLE

Steps:

• Preheat oven to 400°F. Place chicken in a small roasting pan or a large cast-iron skillet. Rub with 1 tablespoon oil and season with salt and pepper. Roast chicken until skin is browned, juices run clear, and an instant-read thermometer inserted in thickest part (avoiding bone) registers 165°F, 50 to 60 minutes. Transfer chicken to a platter. When cool enough to handle, remove skin and shred meat into bite-sized pieces. Discard skin and bones. You should have about 6 3/4 cups chicken (reserve the rest for another use).
• Heat remaining 1 tablespoon oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
• Add the water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
• Stir in chicken; season with salt and pepper. Cook until heated through. To serve, divide among eight bowls and serve with toppings, as desired.
• Freezing stew
• Let posole cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw overnight in refrigerator, and reheat over low (do not microwave, the hominy may burst).
• Nutrition Information
• Per Serving (without Toppings)
• Calories: 339
• Fat: 7.4g (2g Saturated Fat)
• Protein: 40.9g
• Carbohydrates: 24.9g
• Fiber: 5g