Two Corn Chicken Posole Recipes

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POZOLE WITH CHICKEN AND CORN



Pozole with Chicken and Corn image

Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 16

1/4 cup vegetable oil
2 cups roughly chopped white onion
6 cloves garlic, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried red pepper flakes
1 carton (32 oz) Progresso™ chicken broth
2 cans (11 oz each) white shoepeg corn, drained
1 teaspoon dried oregano
20 oz boneless skinless chicken thighs, cut into 3/4-inch cubes
1/4 cup Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/2 cup thinly sliced radishes
1/2 cup shredded cabbage
1/2 cup crumbled queso fresco cheese (2 oz)
6 lime wedges

Steps:

  • In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the broth, half the drained corn and the oregano; cover and blend until smooth.
  • Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups broth and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
  • Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.

Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 0 g

CHICKEN POSOLE



Chicken Posole image

This is a spicy Mexican soup that is sure to warm your tummy on a cold Winter's day! My daughter thinks that it's too spicy but the rest of us love it.

Provided by mydesigirl

Categories     Clear Soup

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 cups water
2 1/2 cups chicken stock (or all stock)
4 boneless skinless chicken breast halves
2 (16 ounce) cans white hominy, drained
2 (14 1/2 ounce) cans stewed tomatoes
1 tablespoon Mexican oregano
1/2 teaspoon ground cumin
1 teaspoon ground dried chile (Ancho, New Mex, Guadillo or pasilla)
1 jalapeno, seeded and minced
1 dash hot pepper sauce
1/4 cup cilantro, minced
1 1/2 cups lettuce, shredded
3/4 cup radish, sliced
3/4 cup green onion, sliced
1 1/2 cups monterey jack cheese, grated

Steps:

  • Bring 5 cups stock/water to boil in large saucepan.
  • Add chicken; cover and simmer until cooked through, about 13 minutes.
  • Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.
  • Cool chicken slightly.
  • Shred chicken and set aside.
  • Add hominy, stewed tomatoes, oregano, jalapeno and hot pepper sauce to reserved cooking liquid.
  • Bring to boil.
  • Reduce heat; simmer until slightly thickened, stirring often, about 1 hour.
  • Stir in shredded chicken.
  • Season with salt, pepper and additional hot pepper sauce, if desired.
  • (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
  • Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls.
  • Ladle posole into each bowl.
  • Top posole with grated Monterey Jack cheese and serve.

Nutrition Facts : Calories 386.4, Fat 12.5, SaturatedFat 6.2, Cholesterol 73.8, Sodium 1004.2, Carbohydrate 36.8, Fiber 6.3, Sugar 11.8, Protein 31.8

CHICKEN POSOLE



Chicken Posole image

Make and share this Chicken Posole recipe from Food.com.

Provided by Samantha in Ut

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 medium onions, chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 (14 1/2 ounce) cans reduced-sodium chicken broth
4 (15 ounce) cans white hominy, drained
6 3/4 cups shredded cooked chicken (2 pounds) or 6 3/4 cups turkey meat (2 pounds)
coarse salt and pepper
assorted garnishes such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Steps:

  • Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
  • Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
  • Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.).
  • To serve, divide among bowls, and garnish as desired.

Nutrition Facts : Calories 432.4, Fat 13.2, SaturatedFat 3.1, Cholesterol 88.6, Sodium 712.8, Carbohydrate 40.2, Fiber 7.3, Sugar 6.9, Protein 38.1

CHICKEN POSOLE



Chicken Posole image

Categories     Chicken     Roast     Stew     Low Sodium     Simmer     Boil

Yield serves 8

Number Of Ingredients 12

1 whole roaster chicken breast (about 3 pounds)
2 tablespoons olive oil
Coarse salt and ground pepper
2 medium onions, finely chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cups water
4 cans (14.5 ounces each) low-sodium chicken broth
4 cans (15 ounces each) white hominy, rinsed and drained
Assorted toppings, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Steps:

  • Preheat oven to 400°F. Place chicken in a small roasting pan or a large cast-iron skillet. Rub with 1 tablespoon oil and season with salt and pepper. Roast chicken until skin is browned, juices run clear, and an instant-read thermometer inserted in thickest part (avoiding bone) registers 165°F, 50 to 60 minutes. Transfer chicken to a platter. When cool enough to handle, remove skin and shred meat into bite-sized pieces. Discard skin and bones. You should have about 6 3/4 cups chicken (reserve the rest for another use).
  • Heat remaining 1 tablespoon oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
  • Add the water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
  • Stir in chicken; season with salt and pepper. Cook until heated through. To serve, divide among eight bowls and serve with toppings, as desired.
  • Freezing stew
  • Let posole cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw overnight in refrigerator, and reheat over low (do not microwave, the hominy may burst).
  • Nutrition Information
  • Per Serving (without Toppings)
  • Calories: 339
  • Fat: 7.4g (2g Saturated Fat)
  • Protein: 40.9g
  • Carbohydrates: 24.9g
  • Fiber: 5g

CHICKEN POSOLE



Chicken Posole image

Provided by Linda Grisso

Categories     Soup/Stew     Chicken     Tomato     Radish     Fall     Jalapeño     Oregano     Monterey Jack     Lettuce     Bon Appétit     California

Yield Serves 4 to 6

Number Of Ingredients 11

5 cups water
4 chicken breast halves
2 15- to 16-ounce cans white hominy, drained
2 14 1/2-ounce cans stewed tomatoes
4 teaspoons dried oregano
1 jalapeño chili, seeded, minced
Dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cup sliced radishes
3/4 cup sliced green onions
1 1/2 cups grated Monterey Jack cheese

Steps:

  • Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
  • Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
  • Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.

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