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
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
SPICY CHICKEN STOCK
All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.
Provided by Camille Becerra
Yield Makes about 3 quarts
Number Of Ingredients 13
Steps:
- Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
- Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
- Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
- Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
SPICY CHICKEN AND HOMINY SOUP
This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently-my soup answers the age-old chili question, "Red or green?" by using both!-Janet Christine McDaniel, Arlington, Texas
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.
Nutrition Facts : Calories 277 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1558mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 26g protein.
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.
More about "spicy chicken pozole recipes"
KETO SPICY CHICKEN POZOLE | CARB MANAGER
From carbmanager.com
4/5 (3)Calories 215 per servingTotal Time 50 mins
- Destem the chilies and add them to a blender cup. Add in 1 ½ cups of boiling water. Push the chilies down into the hot water with a spoon. Allow chiles to rehydrate for 10-15 minutes.
- Heat a 6 quart dutch oven over medium-high heat until hot. Add the avocado oil and swirl the pan. Add the diced chicken breast. Saute on the first side for 3-4 minutes until browned and then stir the chicken and brown on the other side. Season with half of the salt.
- Add the garlic cloves to the dried chilies and puree it all with a stick blender. Add chicken broth and the chili puree to the dutch oven. If you don't like a lot of heat, add a small amount of chili puree at a time and taste after the chicken is cooked. Adding more as necessary. Bring the broth to a simmer and cook for 30 minutes or until chicken is tender. Season broth with the other half of the salt.
- Ready the toppings by slicing the cabbage thin, slicing the radishes thin, chopping the cilantro and dicing the avocado.
RED CHICKEN POZOLE RECIPE - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (25)Total Time 45 minsCategory Entrees, SoupCalories 97 per serving
- In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
- In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
10 BEST MEXICAN CHICKEN POSOLE RECIPES | YUMMLY
From yummly.com
POZOLE ROJO (RED POSOLE RECIPE) + VIDEO - A SPICY …
From aspicyperspective.com
POSOLE ROJO DE POLLO SPICY MEXICAN CHICKEN SOUP
From thatrecipe.com
SPICY CHICKEN SOUP RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GREEN CHILE CHICKEN POZOLE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
RED CHICKEN POZOLE - AUTHENTIC MEXICAN RECIPE | 196 …
From 196flavors.com
SPICY RED MEXICAN POZOLE - KITCHEN CENTS
From kitchencents.com
SPICY CHICKEN POSOLE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 118 per servingTotal Time 43 mins
EASY 30 MINUTE POSOLE - BUDGET BYTES
From budgetbytes.com
EASY POSOLE RECIPE - HOW TO MAKE POSOLE
From thepioneerwoman.com
HOMEMADE GREEN CHICKEN POZOLE - JUANITA'S FOODS
From juanitas.com
16 BEST HOMINY RECIPES - IZZYCOOKING
From izzycooking.com
WE LOVE THIS RUSTIC, HEARTY & HEALTHY CHICKEN POSOLE RECIPE!
From foodnewsnews.com
SPICY GREEN POSOLE RECIPE - RICHARD BLAIS | FOOD & WINE
From foodandwine.com
POZOLE - SPICY MEXICAN CHICKEN & HOMINY | WHAT'S COOKING
From itswhatscooking.com
AUTHENTIC CHICKEN POZOLE ROJO - UNPEELED JOURNAL
From unpeeledjournal.com
CHICKEN POZOLE SOUP RECIPE - COOKING CLASSY
From cookingclassy.com
CLASSIC MEXICAN CHICKEN POSOLE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
RED CHICKEN POZOLE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
POZOLE VERDE DE POLLO (CHICKEN POSOLE) - A SPICY PERSPECTIVE
From aspicyperspective.com
50+ SPICY CHICKEN RECIPES FOR PEOPLE WHO LOVE HEAT
From myrecipes.com
SPICY CHICKEN POSOLE - COMMUNITY KITCHEN
From communitykitchen.co
LESS MESS POZOLE
From more.ctv.ca
CHICKEN POSOLE RECIPE | REAL SIMPLE
From realsimple.com
SPICY CHICKEN POZOLE | RECIPE | POZOLE, POZOLE RECIPE, SPICY CHICKEN
From pinterest.com
POZOLE VERDE - GREEN CHICKEN POZOLE - SLENDER KITCHEN
From slenderkitchen.com
POZOLE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY WEEKNIGHT CHICKEN POSOLE RECIPE FOR CHILLY FALL NIGHTS
From everydaysouthwest.com
CHICKEN POZOLE RECIPE (INSTANT POT POSOLE - WHOLE LOTTA YUM
From wholelottayum.com
POZOLE VS. MENUDO: DIFFERENCES AND RECIPES - GREATIST
From what-to-cook-11.blogspot.com
POZOLE WITH CHICKEN
From foodhero.org
HEARTY POZOLE VERDE RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
RED CHICKEN POZOLE (POZOLE ROJO) - SLENDER KITCHEN
From slenderkitchen.com
SPICY CHICKEN POSOLE RECIPE
From crecipe.com
CHICKEN POZOLE ROJO RECIPE - GOOD FOOD BADDIE
From goodfoodbaddie.com
SPICY TURKEY POSOLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN POZOLE VERDE (GREEN POZOLE) - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
CHICKEN POZOLE VERDE - BOWL ME OVER
From bowl-me-over.com
POZOLE ROJO (WITH CHICKEN) - THAT FIT FAM
From thatfitfam.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love