Quick Chicken Posole Recipes

EASY CHICKEN POSOLE

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.

QUICK CHICKEN POZOLE

Steps:

• Heat oil in Dutch oven over med-high heat until shimmering.
• Add onion and cook until softened, about 3 minutes.
• Add garlic and chili powder and cook until fragrant, about 30 seconds.
• Add broth, tomatoes, hominy, and oregano and cook until tomatoes are soft and flavors meld, about 15 minutes.
• Add chicken and lime juice and cook until heated through, about 1 minute.
• Season with salt and pepper to taste and serve.

QUICK POSOLE

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.