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
EASY CHICKEN POSOLE
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
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.
SLOW COOKER SHORTCUT CHICKEN POZOLE
Part of the joy of pozole is topping it generously and exactly as you like, and this take on the original dish is no exception. Traditional red pozole often requires toasting and then puréeing dried chiles for a flavorful broth, but this version relies on canned chipotles in adobo sauce. Adjust the chiles to your taste: more if you like it, less if you don't. This brothy, smoky-spicy chicken soup is sensational with crunchy add-ons like crushed chips, shaved cabbage and red onion. The pressure-cooker version of this recipe is available here.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 3h
Yield 4 to 5 servings
Number Of Ingredients 15
Steps:
- Combine the onion, carrot, celery and garlic in a 5- to 8-quart slow cooker. Pull the whole chiles out of the can of chipotles in adobo (use only half if you prefer the finished dish to be medium-spicy), and roughly chop them. Add the chiles and all the adobo sauce to the slow cooker as well as the onion and garlic powders and cumin. Pull the skin from half of the chicken legs and discard it, or save to render the fat at another time. (Start at the thigh and pull the skin off the drumstick as if removing a glove; it should come off fairly easily.)
- Add the chicken legs to the slow cooker and stir to combine. Pour in the broth. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted broth. Cook on low until the chicken is tender and the broth is flavorful, at least 4 hours and up to 6 hours. If it's more convenient, let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about an additional 2 hours before the chicken dries out.
- Switch the heat to high. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl. Discard the vegetables and let the chicken cool while you finish the soup. Using an immersion blender (see Tip), purée the broth. (It will be mostly smooth but some small flecks of pepper skin may remain.) Stir in the corn, pozole and lime juice. Shred the chicken meat, discarding the bones and skin, and add it into the soup. Replace the cover, let the ingredients warm through and serve the soup in bowls with the toppings of your choice.
Nutrition Facts : @context http, Calories 894, UnsaturatedFat 37 grams, Carbohydrate 26 grams, Fat 58 grams, Fiber 3 grams, Protein 65 grams, SaturatedFat 16 grams, Sodium 1712 milligrams, Sugar 9 grams, TransFat 0 grams
QUICK CHICKEN POSOLE
This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.
Provided by Barb Freda
Categories Main Course
Yield 6
Number Of Ingredients 14
Steps:
- Mix the chile powder, cumin, paprika, oregano, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Pat the chicken dry and season generously with the spice mixture.
- In a heavy-duty 5-quart pot, heat the oil over medium-high heat. Add the chicken and brown well on both sides, 3 to 4 minutes per side. Add the onion and garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the hominy and chicken broth and bring to a boil. Turn the heat down, cover, and simmer until the chicken is cooked through, about 10 minutes.
- Remove the chicken and shred it or cut it into chunks. Return it to the pot, stir in the cilantro, and season to taste with salt. Divide the posole among bowls and top with the garnishes and additional cilantro. Serve with the lime wedges.
Nutrition Facts : ServingSize 6, Calories 320 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 27 g, Fiber 5 g, Protein 30 g, Cholesterol 65 mg, Sodium 730 mg, UnsaturatedFat 7.5 g
MONICA'S CHICKEN POZOLE
Steps:
- Preheat the grill to medium.
- Put the tomatoes on the grill or in a cast iron pan. Grill until the tomato skins are blackened and charred. Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor. Puree until well mixed, with uniform texture and no large chunks. Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree. Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes. Add the oregano and saute for another 5 minutes. Add the bay leaf, hominy and stock. Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour. Shred the chicken and stir it into the soup mixture.
- To serve, line soup bowls with spinach leaves. Ladle the pozole over the spinach. Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side.
CHICKEN POZOLE
Steps:
- Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
- Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.
- In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.
- Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.
QUICK CHICKEN POZOLE
Make and share this Quick Chicken Pozole recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 796.2, Fat 49, SaturatedFat 13.3, Cholesterol 212.6, Sodium 533.4, Carbohydrate 27.4, Fiber 5.5, Sugar 6.4, Protein 60.8
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