Chicken Pasole Soup Recipes

CHICKEN POSOLE VERDE SOUP

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.

CHICKEN POSOLE SOUP

Steps:

• Season chicken with salt and pepper. Heat oil in a pot over medium-high heat. Brown chicken, turning once, until golden, 6 minutes. Add onion, garlic, and cilantro stems; cook 1 minute. Add tomato paste, oregano, cabbage, broth, and water; bring to a boil. Reduce heat to low, cover, and cook at a bare simmer until chicken is cooked through, about 20 minutes.
• Remove chicken. Discard skin and bones, shred meat, and stir into soup with hominy. Bring to a simmer. Season with salt; serve with tortilla chips, lime wedges, and cilantro leaves.

CHICKEN POSOLE

Steps:

• Heat 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 4 cups 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 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
• To serve, divide among bowls, and garnish as desired.

CHICKEN POSOLE

Steps:

• Heat 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 4 cups 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 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
• To serve, divide among bowls, and garnish as desired.

EASY CHICKEN POSOLE

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.

CHICKEN PASOLE SOUP

Steps:

• Season chicken breasts with salt and black pepper, garlic and onion powders, and chili powder.
• Chop onion and mince garlic cloves.
• Place chicken, onions, and garlic in a large stock pot. Cover all with water.
• Bring to a boil, and then reduce heat to a simmer.
• Meanwhile, remove the stems from the dried peppers, and slit each down one side. Remove ALL seeds and the membranes they are attached by from each pepper.
• Immerse the dried peppers into the cooking chicken stock.
• After 20 minutes, remove the peppers to cool.
• Continue cooking chicken for another 20 minutes or so, until chicken is completely done.
• Place peppers, one at a time, on a cutting board, and using a knife, "scrape" the softened inner pulp from the "papery" outer skins.
• Place all of the pepper pulp into a bowl and sprinkle with a bit of salt, the cumin, and add 1/2 of the lemon juice to pulp.
• Mash pulp well.
• When chicken is done, remove to cool. Add more water to broth, if needed.
• Skim any fat off top of broth.
• Add pulp mixture into broth.
• Add all 3 cans of "1/2 drained" hominy, and continue to slow-simmer.
• Debone the chicken meat into "shreds" and add back into the broth.
• Taste broth at this point and adjust seasonings to your tastes. (The pepper may taste a bit hotter than the final product will turn out to be).
• Simmer 10-15 more minutes.
• Meanwhile, finely shred the lettuce.
• Turn off heat and add the remaining 1/2 of the lemon juice to the soup.
• To serve, using a slotted serving spoon, put the desired amount of chicken/hominy mixture into a soup bowl, and then put 2 ladlefuls of broth over the top.
• Top with a large handful of the shredded lettuce, and then top that with "crunched" up tortilla chips, to taste.
• Enjoy!
• -You can also top with any other of your favorite Taco toppings. For example, one of my sons adds diced fresh tomatoes to his bowl and the other son likes to add a spoonful of sour cream, and some graded cheddar cheese.

RED CHICKEN POZOLE

Steps:

• In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onion and cook until beginning to soften. Stir in garlic and cook for 30 seconds, then stir in oregeno, cumin and Caldo de tomat. Cook, stirring often, for one minute.
• Add the hominy and the chicken to the pot. Stir to coat and cook for a couple of minutes to flavor the chicken and hominy.
• Pour in enchilada sauce and chicken stock. Stir to combine, then turn heat up to medium-high bring to a boil. Cover, reduce heat to low, and simmer for at least 20 minutes or up to 2 hours.
• Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges and tortilla chips.
• Store in the refrigerator in a tightly sealed container for up to 3 days, or freeze for 3-4 months.

CHICKEN-POSOLE SOUP

Steps:

• Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
• Ladle soup into bowls and top with cheese and some fried tortillas.
• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
• Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.