Quick Pozole De Pollo Recipes

QUICK POZOLE DE POLLO

Quick Pozole De Pollo image

It's a little twist, fast and easy, from the traditional and time consuming way of making it, but still, with a ......deliciossso....flavor!!!

Provided by Ms. Ayons dishes

Categories Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs chicken legs with thigh, cut in halves
1 (15 ounce) can white hominy, drained
2 (8 ounce) cans of el pato tomato sauce
2 tablespoons chicken bouillon
1 large onion, finely diced
1 large cabbage, shredded
10 -12 radishes, thinly sliced
4 -5 lemons, quartered
10 -12 tostadas
1 teaspoon dried oregano, crushed

Steps:

In large stock pot add enough water to cover chicken.
Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
Add hominy, El Pato tomato sauce and chicken bouillon.
Let it simmer for 20 minutes longer.
Ladle/spoon into a large individual serving bowl.
Garnish with cabbage, onions and radishes to taste.
Add some lemon and oregano to taste.
Enjoy it with tostadas on the side.

Nutrition Facts : Calories 576.9, Fat 28.9, SaturatedFat 7.9, Cholesterol 188.4, Sodium 801.6, Carbohydrate 38, Fiber 11.6, Sugar 13.2, Protein 47.4

POZOLE VERDE CON POLLO

Pozole Verde con Pollo image

In Mexico, dishes can be interpreted in so many different ways depending on your sazón (personal taste), what part of the country you live in and what fruits and vegetables grow there. Pozole verde is a dish that I have always loved, and anywhere I travel in Mexico, I need to try it.

Provided by Rick Martinez

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons bacon fat, lard or extra-virgin olive oil
2 large poblano chile peppers, stemmed, seeded and roughly chopped
3 large jalapeño peppers, stemmed, seeded and roughly chopped
1 bunch scallions, roughly chopped, green and white parts separated
1/2 cup pepitas
4 cloves garlic, lightly crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
Kosher salt
7 medium tomatillos, husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
2 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro, roughly chopped (about 1 packed cup)
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups)
Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

Steps:

Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

POZOLE VERDE DE HONGO

Pozole Verde de Hongo image

This dish was inspired by the traditional indigenous practices I learned growing up as a danzante in a group of ceremonial concheros (practitioners of ritual pre-Columbian dances). This green pozole is expected at every one of our ceremonies, no matter the weather. In our tradition, the day of the dead ceremony lasts all night, ending the next day in a traditional limpia (spiritual cleansing ritual). This dish is that perfect balance of filling and light, helping us last through the night to dance the next day. The term pozole comes from the Nahuatl word pozolli or pozon, which loosely translates to soup or boil using hominy or nixtamalli, a staple that has been part of our cuisine for thousands of years. I've remixed this dish, which traditionally features pork or chicken, into a vegetarian version with mushrooms as the centerpiece.

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1/2 head cabbage, shredded
6 radishes, sliced
Kosher salt
2 limes
4 large tomatillos, husked
3 poblano peppers
1 jalapeño
4 cloves garlic, peeled
1 bunch fresh cilantro
3 cups vegetable broth
1 white onion, sliced
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground cumin
Freshly ground black pepper
One 25-ounce can white hominy, drained
1 dried bay leaf
1 tablespoon olive oil
15 baby bella mushrooms, sliced
1 bunch spinach (from a 6-ounce bag; about 8 cups)
Corn tortillas, for serving, optional

Steps:

Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes.
To make the salsa verde, roast the tomatillos, poblano peppers and jalapeño on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalapeño.
Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalapeño, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
Add the salsa verde, sautéed mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!

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