Quick And Easy 20 Minute Chicken Posole Recipes

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QUICK POSOLE



quick posole image

this usually takes hours to prepare but this is the quick easy version. serve this with sour cream, salsa, rice, chopped onions, grated cheese- whatever you like this can also be made with ground chicken or turkey for lighter fare

Provided by chia2160

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 lb ground pork
1 onion, chopped
2 cloves garlic, chopped
1 1/3 tablespoons cumin
2 tablespoons flour
4 cups chicken broth
2 cans hominy, drained and rinsed with cold water
1 jalapeno, seeded and diced
1/2 cup basil or 1/2 cup parsley, to taste
salt and pepper

Steps:

  • heat oil in a deep large skillet.
  • add pork, onions, garlic and cumin, stir, cook until browned.
  • add flour, cook 2 minutes, stirring.
  • add broth, and hominy, stirring until well blended, lower to simmer, cook 20 minutes uncovered, until thickened.
  • stir in cilantro and jalapeno, simmer for a few more minutes.
  • season to taste with salt& pepper.

Nutrition Facts : Calories 582.1, Fat 40.5, SaturatedFat 11.4, Cholesterol 81.7, Sodium 1092.3, Carbohydrate 26, Fiber 4, Sugar 4.3, Protein 27

EASY CHICKEN POSOLE



Easy Chicken Posole image

It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 10m

Yield Makes 6 cups

Number Of Ingredients 7

1 quart Basic Chicken Stock or store-bought low-sodium chicken broth
1/4 cup guajillo chile salsa, such as Frontera
1 (15-ounce) can hominy, rinsed and drained
1 1/2 teaspoons sherry vinegar
1 cup shredded cooked chicken
Kosher salt and freshly ground pepper
Cilantro sprigs, for serving

Steps:

  • In a saucepan, bring stock to a simmer. Stir in salsa, hominy, sherry vinegar, and chicken. Cook until chicken and hominy are heated through, about 1 minute. Season with salt and pepper. Serve with cilantro.

CHICKEN POSOLE



Chicken Posole image

Provided by Linda Grisso

Categories     Soup/Stew     Chicken     Tomato     Radish     Fall     Jalapeño     Oregano     Monterey Jack     Lettuce     Bon Appétit     California

Yield Serves 4 to 6

Number Of Ingredients 11

5 cups water
4 chicken breast halves
2 15- to 16-ounce cans white hominy, drained
2 14 1/2-ounce cans stewed tomatoes
4 teaspoons dried oregano
1 jalapeño chili, seeded, minced
Dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cup sliced radishes
3/4 cup sliced green onions
1 1/2 cups grated Monterey Jack cheese

Steps:

  • Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
  • Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
  • Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.

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