POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)
My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
- Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
- Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
- need to rinse it out!) and puree until completely smooth.
- Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.
CHICKEN VERDE STEW WITH HOMINY
I got this out of Cooking Light - and it fits into a Weight Watchers menu quite nicely and is scrumptious!
Provided by Gidget265
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat broiler to high. Halve, stem, seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins.
- Arrange tomatillos (husked and washed) on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 C cilantro, cumin and oregano in a blender. Add 1 C broth; process until smooth.
- Heat a large dutch oven over medium high heat. Add 2 tsp olive oil; swirl to coat. Add jalapeno, onion, carrot, celery, and bell pepper; saute for 2 minutes stirring frequently. (you would add flour here - and stir for 2 minutes if you are using it -- ) Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
- Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 2 tsp oil to pan. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat with remaining chicken.
- Combine remaining 1 C broth, tomatillo mixture, onion mixture and hominy in pan over medium high heat. Bring to a boil, then cover, reduce and simmer for 45 minutes, stirring occasionally. Add more S&P to your taste.
- Ladle into bowls, top each with 1 Tbl sour cream and garnish with cilantro.
- Note - I added more chicken broth and made more of a soup. With less chicken broth it is more of a stew -- .
Nutrition Facts : Calories 419.2, Fat 21, SaturatedFat 5.6, Cholesterol 69.5, Sodium 915.1, Carbohydrate 38.6, Fiber 7.4, Sugar 10.9, Protein 19.9
HOG 'N' HOMINY SALSA VERDE STEW
Make and share this Hog 'n' Hominy Salsa Verde Stew recipe from Food.com.
Provided by CONSTANCE S.
Categories Mexican
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 400°F.
- Place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15 to 20 minutes, using tongs to turn them halfway through. Transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. Let the peppers steam for 7 to 10 minutes, then remove them and slip off the skins. Cut out the stems, then remove and discard the seeds.
- Finely chop the roasted red peppers. Set the poblanos aside.
- Heat a large Dutch oven or heavy duty pasta pot over medium. Add the olive oil and the onions. Saute for about 10 minutes, or until the onions become translucent.
- Season the pork with salt, pepper and the cumin. Add pork to the pot with the onions and brown on all sides.
- Meanwhile, peel the tomatillos and cut into quarters. In a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. Puree for a few minutes or until liquefied. This may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. Set aside.
- Once the pork is browned, add the chicken stock, the beer and the pureed tomatillo mixture. Stir well, then add the jalapenos and reserved red peppers. Bring to a boil, then reduce heat to a simmer. Simmer, stirring occasionally, for 2 to 3 hours, or until the pork breaks into pieces easily and the liquid has reduced by about a fifth. About 30 minutes before the stew is done, stir in the hominy.
- Nutrition information per serving (without tortillas): 400 calories; 130 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 120 mg cholesterol; 26 g carbohydrate; 4 g fiber; 9 g sugar; 38 g protein; 550 mg sodium.
- ___.
Nutrition Facts : Calories 242.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 7.9, Sodium 278.5, Carbohydrate 33.9, Fiber 7.2, Sugar 6.9, Protein 9
SALSA VERDE CHICKEN STEW
Yum, yum, yum and pretty simple. Serve this salsa verde chicken stew with additional cilantro, shredded cheese, and tortilla chips.
Provided by Tammy Doerr
Categories Chicken Stew
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
- Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
- Add frozen corn and sour cream; cook until heated through, about 5 minutes.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 34 g, Cholesterol 37.7 mg, Fat 8.5 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 3.2 g, Sodium 1404.9 mg, Sugar 7.6 g
More about "chicken verde stew with hominy recipes"
CHICKEN VERDE STEW WITH HOMINY RECIPE | MYRECIPES
From myrecipes.com
5/5 (36)Total Time 1 hr 20 minsServings 6Calories 322 per serving
- Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.
- Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.
10 BEST CANNED HOMINY RECIPES | YUMMLY
From yummly.com
POSOLE VERDE WITH CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
POZOLE VERDE: PORK, HOMINY & VEGETABLE STEW
From mamiverse.com
GREEN CHILE CHICKEN POZOLE - BOWL ME OVER
From bowl-me-over.com
CHICKEN & HOMINY STEW WITH GREENS RECIPE | EATINGWELL
From eatingwell.com
CHICKEN CHILE VERDE WITH HOMINY | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 55 minsServings 6
CHICKEN VERDE STEW WITH HOMINY : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN POZOLE VERDE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO COOK CHICKEN POSOLE VERDE WITH HOMINY? - GO FOOD
From gofoodfood.cc
CHICKEN VERDE STEW WITH HOMINY RECIPE | KEEPRECIPES: …
From keeprecipes.com
CHICKEN VERDE STEW WITH HOMINY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN VERDE STEW WITH HOMINY - LUNCH RECIPES
From fooddiez.com
TAYLOR MADE...: ... CHICKEN VERDE STEW WITH HOMINY
From taylormichellemade.blogspot.com
CHICKEN VERDE STEW WITH HOMINY RECIPE | KEEPRECIPES: …
From keeprecipes.com
CHICKEN POZOLE VERDE RECIPE - ANYA VON BREMZEN | FOOD & WINE
From foodandwine.com
CHICKEN, HOMINY AND PINTO BEAN STEW - PATI JINICH
From patijinich.com
CHICKEN CHILE VERDE STEW | GOOD IN THE SIMPLE
From goodinthesimple.com
WORLD BEST JALAPENO FOOD RECIPES: CHICKEN VERDE STEW WITH …
From worldbestjalapenorecipes.blogspot.com
HOMINY AND CHICKEN STEW (AKA: CHICKEN POZOLE) - TRIBAL FOODS
From food.ebci-nsn.gov
CHICKEN VERDE STEW WITH HOMINY RECIPE | MYRECIPES - MASTERCOOK
From mastercook.com
KATIE & JIM'S FAVORITE RECIPES: CHICKEN VERDE STEW WITH HOMINY
From fowleyfavoritefoods.blogspot.com
CHICKEN AND HOMINY STEW - MY RECIPE MAGIC
From myrecipemagic.com
CHICKEN CHILE VERDE WITH HOMINY | WILLIAMS SONOMA
From williams-sonoma.ca
30+ DUTCH OVEN CHICKEN RECIPES FOR THIS HOLIDAY SEASON 2022
From heythattastesgood.com
BRAISED CHICKEN THIGHS IN VERDE-HOMINY SAUCE
From sweetbeginningsblog.com
PORK GREEN CHILE STEW, CHILE VERDE - COOKING ON THE RANCH
From highlandsranchfoodie.com
"CHICKEN VERDE HOMINY SOUP" - CHOWDOWN LOWDOWN
From chowdownlowdown.com
30 OF THE BEST HOMINY RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
CHICKEN AND HOMINY STEW RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN VERDE STEW WITH HOMINY RECIPE | RECIPE | HOMINY RECIPES, …
From pinterest.co.uk
CHICKEN VERDE STEW WITH HOMINY RECIPE | RECIPE | BEST SOUP …
From pinterest.ca
SPICY CHICKEN AND HOMINY STEW - A TASTY LITTLE FOOD BLOG
From butteryum.org
CHICKEN HOMINY STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOG 'N HOMINY SALSA VERDE STEW | OREGONIAN RECIPES
From recipes.oregonlive.com
CHICKEN AND HOMINY STEW | RECIPE | HOMINY, STEW, CHICKEN GRAVY
From pinterest.com
CILANTRO CHICKEN STEW WITH HOMINY – RECETTE MAGAZINE
From blog.suvie.com
CHICKEN VERDE STEW WITH HOMINY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN CHILE VERDE STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN CHILI VERDE WITH HOMINY RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love