Chicken Pozole Verde Recipes

CHICKEN POSOLE VERDE SOUP

Chicken Posole Verde Soup image

One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.

Provided by Valerie

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

Time 5h10m

Yield 8

Number Of Ingredients 13

Ingredients

4 large skinless, boneless chicken breasts
1 tablespoon cumin
1 teaspoon ground black pepper
1 teaspoon adobo seasoning
½ lime, juiced
6 tomatillos, husked and chopped, or to taste
3 serrano chiles, stemmed, or to taste
1 onion, chopped
3 garlic cloves, peeled, or to taste
1 bunch cilantro
1 tablespoon kosher salt
1 (32 fluid ounce) container chicken stock
1 (15.5 ounce) can white hominy, drained

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.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 12.4 g, Cholesterol 58.9 mg, Fat 3.4 g, Fiber 2.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 1230.4 mg, Sugar 2.6 g

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

Ingredients

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.

INSTANT POT® CHICKEN POSOLE VERDE

Instant Pot® Chicken Posole Verde image

You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.

Provided by Soup Loving Nicole

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

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound tomatillos, husked and chopped
1 large poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1 small bunch fresh cilantro, stems removed
1 lime, juiced
2 cloves garlic, minced
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 small onion, chopped
2 teaspoons Mexican oregano
1 teaspoon ground cumin
3 (15.5 ounce) cans white hominy, drained
3 cups chicken broth

Steps:

Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37.2 g, Cholesterol 66.9 mg, Fat 15.8 g, Fiber 6.5 g, Protein 22.9 g, SaturatedFat 3.4 g, Sodium 996.7 mg, Sugar 6.5 g

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