Red Chile Chicken Posole Recipes

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RED CHILE CHICKEN POSOLE



Red Chile Chicken Posole image

This is a favorite in New Mexico at Christmastime, or any day you want a spicy, satisfying stew. I experimented and created my own recipe over the years, but the addition of ancho chile is a Bobby Flay inspiration.

Provided by Spice Boy

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 large dried ancho chiles
2 tablespoons new mexico chile powder (hot or mild)
1/2 teaspoon cumin
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon honey
1 tablespoon red wine vinegar
1 medium onion, chopped
4 garlic cloves, minced
2 (15 ounce) cans hominy, drained and rinsed
3 chicken breasts, boneless and skinless
1 cup dry white wine
6 cups chicken broth
5 tablespoons olive oil
salt and pepper
1/4 cup flour (for dredging)
6 -8 warm flour tortillas, for serving

Steps:

  • Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
  • Season the chicken breasts with salt and pepper and dredge them in flour.
  • Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
  • Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
  • Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
  • Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
  • Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.

RED CHICKEN POSOLE (POZOLE)



Red Chicken Posole (Pozole) image

I got this years ago from some students. It is so flavorful! Great for cold winter nights. You can use a whole chicken, or bone-in chicken breasts. I also use a whole package of the dried chilies.

Provided by Charmie777

Categories     Poultry

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -4 whole chicken breasts (skinned, if desired)
1 onion, cut in large chunks
32 ounces white hominy
6 -8 dried New Mexico chiles (or as many as you like)
10 garlic cloves
1 tablespoon oregano
salt and pepper
chopped onion
chopped cilantro
lemon wedge

Steps:

  • Put chicken and chunked onion in large stockpot.
  • Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
  • Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
  • Add hominy to stockpot and keep at a low simmer.
  • Fill a saucepan with water 1/2 full.
  • Remove stems and seeds from dried chilies.
  • Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
  • Boil for 15 minutes.
  • Let cool!
  • Blend chilies and garlic in blender or food processor until it is all liquid.
  • Add blended chilies to chicken in stockpot.
  • Stir and boil 10 minutes together.
  • Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.

RED CHICKEN POZOLE



Red Chicken Pozole image

Chile-spiked red pozole, or pozole rojo, is a beloved staple in many home kitchens in Mexico. In this version, we seared chicken legs then submerged them in a bath of fiery anchos and guajillos and soothing hominy. Keep the drumsticks intact, shred the thigh meat and stir it in, and arrange the fixings on the table for serving-tostadas and shredded cabbage, cilantro and limes.

Provided by Greg Lofts

Categories     Soup Recipes

Time 1h35m

Number Of Ingredients 16

4 whole chicken legs, split, or 4 thighs and 4 drumsticks (2 1/2 pounds)
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 large white onion, quartered lengthwise and peeled (stem end intact)
1 quart low-sodium chicken broth
3 dried guajillo chiles, stems and seeds removed
1 dried ancho chile, stem and seeds removed
1 fresh jalapeño or serrano chile, stem removed (ribs and seeds removed for less heat, if desired)
3 cloves garlic, peeled
1 teaspoon dried oregano
1/3 cup packed fresh cilantro sprigs, plus more for serving
1/2 teaspoon cumin seeds
2 tablespoons fresh lime juice, plus wedges for serving
1 can (29-ounces) hominy, drained
Sliced radishes and shredded cabbage, for serving (optional)
Tostadas or tortilla chips, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add chicken, skin-sides down, and cook, flipping once, until browned all over, 7 to 9 minutes (do not crowd pan; brown in batches if necessary). Add 2 onion wedges, broth, and 3 cups water.
  • Bring to a boil, then reduce heat to medium and cook at a bare simmer (small bubbles sporadically emerging at surface) until chicken is just cooked through, 20 to 25 minutes. Transfer chicken to a plate. Strain broth and return to pot.
  • Meanwhile, heat a heavy skillet (preferably cast iron) over medium-high. Add dried chiles and cook, turning a few times, until blistered in places and fragrant, 1 to 2 minutes. Transfer to a bowl and add enough hot tap water to cover; let stand 10 minutes.
  • Meanwhile, add remaining 1 tablespoon oil to skillet. Add 1 onion wedge, jalapeño, and garlic; cook, turning a few times, until golden brown in places and beginning to soften, 7 to 9 minutes.
  • Transfer mixture to a blender (do not wipe skillet clean), along with reconstituted dried chiles and 1/2 cup soaking liquid, oregano, cilantro, cumin, lime juice, and 1 teaspoon salt. Purée until smooth. Return mixture to skillet and simmer over medium heat, stirring occasionally, until reduced and darkened slightly, 8 to 10 minutes.
  • Remove and discard skin and bones from chicken; shred meat into bite-size pieces (leave drumsticks whole, if desired). Return chicken to pot with puréed-chile mixture and hominy. Simmer, stirring occasionally, 15 minutes. Season to taste. Chop remaining onion wedge and serve soup with onion, radishes, cabbage, tostadas, cilantro, and lime wedges.

RED CHILE POZOLE



Red Chile Pozole image

Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland® instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.

Provided by Pure Farmland

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 6

Number Of Ingredients 20

3 tablespoons olive oil, divided
1 small yellow onion, peeled and diced (about 1 cup diced)
2 stalks celery, chopped (1/2 cup)
4 cloves garlic, peeled and chopped
1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 ancho chile in adobo sauce
3 tablespoons adobo sauce from can
1 teaspoon ground cumin
1 teaspoon mild chile powder
6 cups low-sodium vegetable broth
1 (15 ounce) can yellow hominy, drained
2 leaf (blank)s bay leaves
½ teaspoon dried Mexican oregano
1 pinch Kosher salt, as desired
8 sprigs sprigs of cilantro, small stems only, or more as needed
1 avocado, peeled and diced
2 medium radishes, thinly sliced
2 fruit (2" dia)s limes, each cut into 6 wedges
2 cups Tortilla chips

Steps:

  • Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
  • Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
  • Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
  • To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 31 g, Fat 26.9 g, Fiber 6.6 g, Protein 13 g, SaturatedFat 2 g, Sodium 722.6 mg, Sugar 2 g

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