EASY CHICKEN POSOLE
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
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
SLOW COOKER POSOLE WITH PORK AND CHICKEN
This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food.
Provided by kreativekuisine
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
- Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 13.8 g, Cholesterol 37.5 mg, Fat 4.7 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 412.1 mg, Sugar 2.7 g
EASY RED POSOLE FOR THE PRESSURE COOKER OR CROCK POT
This easy red posole recipe can be made using a pressure cooker or crock pot.
Provided by FoodLove.com
Categories Soup
Number Of Ingredients 20
Steps:
- Set an electric pressure cooker on the saute setting and add the oil. When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Saute until meat is browned, about 10 minutes. Turn off heat.
- Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place the lid on the pressure cooker and cook using the soup setting, or cook on high pressure for 15 minutes. Release pressure using a natural pressure release.
- When pressure is released, remove the lid and add the hominy. Select the saute setting and simmer the soup for 10 minutes to heat through. Add the lime juice and cilantro.
- (Optional) Saute the pork, onions and seasonings as directed above, using a heavy-bottomed pot. Transfer to slow cooker.
- Add enchilada sauce, green chiles and chicken stock, and stir. Cook on low 6-8 hours.
- Add hominy and cook an additional 30 minutes until heated through. Add lime juice and cilantro.
Nutrition Facts : Calories 299 kcal, Carbohydrate 21 g, Protein 23 g, Fat 13 g, Fiber 3 g, ServingSize 1 serving
SLOW COOKER CHICKEN POZOLE
Make and share this Slow Cooker Chicken Pozole recipe from Food.com.
Provided by Michelle Berteig
Categories One Dish Meal
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours.
- Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
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CROCKPOT CHICKEN POSOLE - SIMPLE HEALTHY KITCHEN
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Reviews 1Estimated Reading Time 4 minsServings 6Total Time 10 mins
- Combine broth, chicken, onion, garlic, green chilis, cumin, salt, pepper, red pepper flakes, hominy and poblano chile (if using) in a 5 qt. crockpot/slow-cooker on high for 4 hours (or low for 6 hours).
- Heat a small amount of olive oil in a dutch-oven or stockpot over medium-high heat. Add onions and cook (stirring occasionally)until tender (about 5 min.) Add broth, chicken, garlic, green chiles, cumin, salt, pepper, red pepper flakes, hominy and poblano chile (if using). Cook until chicken is cooked through (about 10-12 min.) Once chicken is cooked remove from the pot with tongs or a slotted spoon. Allow to cool for a few minutes. Using two forks shred the chicken. Add back to the dutch-oven to warm up the chicken. Serve in bowls and top with desired garnishes.
SLOW COOKER CHICKEN POZOLE | COOK SMARTS
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- Once pozole is done cooking, shred chicken with a fork and knife directly in slow cooker (or Dutch oven). Add in hominy and heat on high for another 10 to 15 minutes. Season to taste with some salt and pepper.
- Top soup with green onions, radishes, avocados and sour cream. Serve with lime wedges on the side. Enjoy!
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4.4/5 (68)Calories 239 per servingCategory Main, Soup
- Add the chicken, chicken broth, enchilada sauce, shallot, chili power, minced garlic, cumin powder, and salt to the slow cooker. Mix until well combined.
- Using a slotted spoon, remove chicken from slow cooker and place onto a large plate or cutting board. Shred using two forks.
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- Place the tomatillos, white onion, and jalapeños on a rimmed baking sheet and toss with olive oil and a large pinch of salt. Roast in the oven for 25 minutes, then let cool at room temperature for 5 minutes.
- Meanwhile, place the chicken thighs, chopped cilantro, ground cumin, Mexican oregano, hominy, bay leaf, and chicken stock in the crockpot.
- Remove the stems from the jalapeños and transfer the roasted vegetables to a food processor. Blend until mostly smooth and add the mixture to the crockpot with 1 teaspoon kosher salt.
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- Preheat oven to 425. Place poblanos, tomatillos, and jalapenos on a taking tray. Toss with olive oil and salt and pepper. Roast for 15-20 minutes until lightly charred.
- To a slow cooker add chicken, chicken broth, and mixture from blender. Cover, cook on low for 5-6 hours. Remove chicken to shred. Add shredded chicken and hominy to the back to the slow cooker. Cook for 1-2 more hours until ready to serve.
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