Green Chicken Hominy Soup Recipes

CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO

Chicken and Hominy Soup with Lime and Cilantro image

This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.

Provided by Nyki

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

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro

Steps:

Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE

Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe image

If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chiles and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.

Provided by J. Kenji López-Alt

Categories Mains Soups and Stews

Time 1h10m

Yield 6

Number Of Ingredients 20

Ingredients

For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced serrano or jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion

Steps:

Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.

Nutrition Facts : Calories 685 kcal, Carbohydrate 45 g, Cholesterol 240 mg, Fiber 14 g, Protein 56 g, SaturatedFat 7 g, Sodium 1986 mg, Sugar 9 g, Fat 32 g, ServingSize Serves 6, UnsaturatedFat 0 g

SPICY CHICKEN AND HOMINY SOUP

Spicy Chicken and Hominy Soup image

This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas

Provided by Taste of Home

Categories Lunch

Time 4h15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 chipotle peppers in adobo sauce
2 cans (14-1/2 ounces each) chicken broth, divided
1 can (15 ounces) hominy, rinsed and drained
1 can (4 ounces) chopped green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.

CHICKEN AND HOMINY SOUP

Chicken and Hominy Soup image

Categories Blender Food Processor Chicken Onion Pepper Tomato Quick & Easy Low Cal High Fiber Dinner Lunch Winter Healthy Cilantro Hominy/Cornmeal/Masa Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 main-course servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons smoked paprika
10 cups low-salt chicken broth
1 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.