Slow Cooker Chicken Pozole Blanco Recipes

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SLOW COOKER CHICKEN POZOLE BLANCO



Slow Cooker Chicken Pozole Blanco image

A great soup for casual entertaining.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 3h20m

Yield 8

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
¼ cup Mazola® Corn Oil
1 medium onion, diced
1 tablespoon minced garlic
1 small jalapeno or serrano chili pepper, seeded and minced
2 tablespoons Mazola® Chicken Flavor Bouillon Powder
2 quarts water
1 (28 ounce) can white or yellow hominy, drained
2 teaspoons Spice Islands® Oregano
1 Spice Islands® Bay Leaves
¼ cup fresh lime juice
Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
  • Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 10.3 g, Fiber 3 g, Protein 23.8 g, SaturatedFat 1.8 g, Sodium 909.3 mg, Sugar 2.6 g

CHICKEN POZOLE



Chicken Pozole image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 20 servings

Number Of Ingredients 12

2 pounds nix tamal (hominy)
15 dried New Mexico chili pods
2 to 3 tablespoons olive oil or vegetable oil
5 garlic cloves, plus 10 crushed cloves
4 medium onions, sliced
2 whole chickens, skins removed
3 tablespoons dried oregano
3 whole bay leaves
1/2 cup chicken base
Salt
Sliced radishes, for garnish
Sliced cabbage, for garnish

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.

SLOW COOKER CHICKEN POZOLE BLANCO



Slow Cooker Chicken Pozole Blanco image

A great soup for casual entertaining.

Provided by Mazola

Categories     Mazola®

Time 3h20m

Yield 8

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
¼ cup Mazola® Corn Oil
1 medium onion, diced
1 tablespoon minced garlic
1 small jalapeno or serrano chili pepper, seeded and minced
2 tablespoons Mazola® Chicken Flavor Bouillon Powder
2 quarts water
1 (28 ounce) can white or yellow hominy, drained
2 teaspoons Spice Islands® Oregano
1 Spice Islands® Bay Leaves
¼ cup fresh lime juice
Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
  • Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 10.3 g, Fiber 3 g, Protein 23.8 g, SaturatedFat 1.8 g, Sodium 909.3 mg, Sugar 2.6 g

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