Chile Chicken Posole Recipes

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BIG-BATCH CHILE-CHICKEN POSOLE



Big-Batch Chile-Chicken Posole image

This uber-flavorful Mexican soup is very easy to make. Make a big batch, keep it in your freezer and thaw and reheat for nights when you need to get dinner on the table quickly.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts, diced
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
4 tablespoons vegetable oil
1 large white onion, diced
2 jalapeno peppers, chopped (for less heat, remove seeds)
4 cloves garlic, minced
8 cups low-fat, low-sodium chicken broth
Four 6-ounce cans whole green chiles, strained
1 bunch fresh cilantro
Three 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Steps:

  • Season the chicken with 1 teaspoon of the oregano, 1 teaspoon salt and some black pepper; set aside.
  • Heat the oil in a large Dutch oven or pot over medium heat. Add the onions, jalapenos and garlic, and cook, stirring frequently, until soft, about 6 minutes.
  • Transfer the mixture to a blender. Add 2 cups of the broth, the chiles, cilantro and the remaining 1 teaspoon oregano, and puree until smooth.
  • Return the mixture to the Dutch oven. Add the hominy and the remaining 6 cups broth, and bring to a simmer. Continue to cook, stirring occasionally, until the sauce thickens and turns deep green, about 12 minutes. Add the seasoned chicken, and simmer until tender and cooked through, about 12 minutes more.
  • Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and adjust the seasoning with salt.
  • Garnish with avocado, radishes and/or corn chips if using.

RED CHILE CHICKEN POSOLE



Red Chile Chicken Posole image

This is a favorite in New Mexico at Christmastime, or any day you want a spicy, satisfying stew. I experimented and created my own recipe over the years, but the addition of ancho chile is a Bobby Flay inspiration.

Provided by Spice Boy

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 large dried ancho chiles
2 tablespoons new mexico chile powder (hot or mild)
1/2 teaspoon cumin
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon honey
1 tablespoon red wine vinegar
1 medium onion, chopped
4 garlic cloves, minced
2 (15 ounce) cans hominy, drained and rinsed
3 chicken breasts, boneless and skinless
1 cup dry white wine
6 cups chicken broth
5 tablespoons olive oil
salt and pepper
1/4 cup flour (for dredging)
6 -8 warm flour tortillas, for serving

Steps:

  • Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
  • Season the chicken breasts with salt and pepper and dredge them in flour.
  • Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
  • Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
  • Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
  • Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
  • Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.

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

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

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

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

CHICKEN CHORIZO POSOLE



Chicken Chorizo Posole image

"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 9 servings.

Number Of Ingredients 23

1 pound tomatillos, husked and cut in half
1 large onion, quartered
2 jalapeno peppers, halved and seeded
4 garlic cloves, peeled
4 cups water
1 cup reduced-sodium chicken broth
1 whole garlic bulb, loose paper removed, cut in half crosswise
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or bulk spicy pork sausage
2 cans (15 ounces each) hominy, rinsed and drained
3 teaspoons lime juice, divided
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 cup minced fresh cilantro, divided
SALSA:
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
GARNISH:
6 cups tortilla chips

Steps:

  • Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.

POSOLE WITH CHICKEN & PORK



Posole With Chicken & Pork image

Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. It's a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version.

Provided by Wing-Man

Categories     Stew

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 whole rotisserie roasted deli chicken, de-boned and cut up
1 lb country-style boneless pork ribs
1 (32 ounce) container low sodium chicken broth
12 ounces water
3 medium white onions (chopped)
8 garlic cloves (minced)
2 (14 ounce) containers frozen green chilies (roasted, peeled & chopped)
1/4 teaspoon garlic salt
1/2 teaspoon cumin
1 tablespoon Mexican oregano
2 1/2 ounces Menudo Spice Mix
1 bunch cilantro (chopped, including stems)
1 (32 ounce) can hominy (drained)
1 (15 ounce) can hominy (drained)
salt
black pepper

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.

Nutrition Facts : Calories 326.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 71.8, Sodium 330.5, Carbohydrate 26.6, Fiber 4.5, Sugar 6.7, Protein 26.5

GREEN CHILE POSOLE



Green Chile Posole image

This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings

Number Of Ingredients 8

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

Steps:

  • Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.

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2016-12-10 For the posole 2 pounds boneless skinless chicken breasts, cut into large chunks 4 cups chicken broth 1 batch Red Enchilada Sauce (or 2 1/2 cups store-bought red enchilada sauce) 1 shallot, finely diced 1 tablespoon chili powder 2 teaspoons minced garlic (about 4 cloves) 2 teaspoons cumin powder 1 teaspoon coarse kosher salt
From isabeleats.com


530 SOUP, STEW, CHILI IDEAS IN 2022 | COOKING RECIPES, SOUP RECIPES ...
Jan 29, 2022 - Explore Valorie Lujan's board "Soup, Stew, Chili", followed by 217 people on Pinterest. See more ideas about cooking recipes, soup recipes, recipes.
From pinterest.ca


10 BEST MEXICAN CHICKEN POSOLE RECIPES | YUMMLY
2022-05-06 Mole & Guacamole Enchiladas KitchenAid. lime, chicken, mexican chocolate, pasilla chiles, jalapeno, shredded Monterey Jack cheese and 19 more. Mexican Tortillas, the Portuguese Style! As receitas lá de casa. mayonnaise, water, boiled egg, carrots, pitted black olives, chicken and 6 more.
From yummly.com


GREEN CHILE PORK POZOLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick ...
From recipeschoice.com


RED CHILE POSOLE WITH CHICKEN (POSOLE CON CHILE ROJO Y POLLO)
Simmer the chile in the skillet until thickened, then remove from the heat. Add the chile to the hominy and chicken mixture and simmer on low/medium another 30-45 minutes. Remove from the heat and ladle into soup bowls. Enjoy your posole topped with lime juice, radishes, cabbage, onion, and eat alongside tostadas.
From rebootedmom.com


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