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
CHICKEN POSOLE
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any pre-cooked chicken or turkey. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, then reheated over low heat on the stove.
Provided by LMillerRN
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
CHILE-CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
- Photograph by Antonis Achilleos
AUTHENTIC MEXICAN POZOLE
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
CHICKEN POSOLE
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 11
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 339 g, Fat 7 g, Protein 40 g
CHICKEN POSOLE VERDE SOUP
One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.
Provided by Valerie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 5h10m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
- Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
- Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
- Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
- Simmer over medium heat until flavors are well-mixed, about 30 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 12.4 g, Cholesterol 58.9 mg, Fat 3.4 g, Fiber 2.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 1230.4 mg, Sugar 2.6 g
CHICKEN-POSOLE SOUP
Steps:
- Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
- Ladle soup into bowls and top with cheese and some fried tortillas.
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
- Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.
CHICKEN POZOLE
Recipe courtesy Eduardo Rivera Pozole is a traditional Mexican soup typically made with pork and hominy, a larger corn known as "maiz pozolero." This is a leaner version made with chicken instead of pork, but just as delicious.
Provided by Food.com
Categories Mexican
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken, onion and garlic in a large pot. Add water and season well with salt. Bring to a boil. Lower heat to medium and simmer for 1 hour. Remove 3/4 cup broth and set aside. When ready to serve, add hominy to pot and simmer 10-15 minutes to heat through.
- For the Salsa Verde:.
- Place jalapenos and tomatillos in a small pot with just enough water to cover the bottom of the pot, about 1/2 cup. Bring to a boil and cover pot. Lower to a simmer and cook until tomatillos and jalapenos are very soft, about 15 minutes. Remove lid and let simmer 5 minutes until water evaporates. Set aside to cool for 10-15 minutes. Transfer to a food processor or blender. Add garlic, onion, salt and 3/4 cup reserved chicken broth. Blend until smooth. Transfer to small pot and bring to a boil. Simmer 1 minute.
- To Serve:.
- Ladle soup into bowls and garnish with cabbage, radishes, scallions and oregano. Top.with a couple of spoonfuls of salsa verde. Serve with lime wedges and corn tostadas.
Nutrition Facts : Calories 437.2, Fat 19.9, SaturatedFat 5.2, Cholesterol 95.5, Sodium 616.5, Carbohydrate 39.9, Fiber 8.2, Sugar 7.8, Protein 24.7
CHICKEN CHORIZO POSOLE
"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 9 servings.
Number Of Ingredients 23
Steps:
- Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.
Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
CHICKEN POSOLE SOUP
Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted chicken. Poaching whole chicken thighs results in a deeply flavored soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Heat oil in a pot over medium-high heat. Brown chicken, turning once, until golden, 6 minutes. Add onion, garlic, and cilantro stems; cook 1 minute. Add tomato paste, oregano, cabbage, broth, and water; bring to a boil. Reduce heat to low, cover, and cook at a bare simmer until chicken is cooked through, about 20 minutes.
- Remove chicken. Discard skin and bones, shred meat, and stir into soup with hominy. Bring to a simmer. Season with salt; serve with tortilla chips, lime wedges, and cilantro leaves.
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5/5 (1)Total Time 1 hrServings 6
- In a large pot, heat 1/4 cup of the oil. Add the yellow onion and cook over moderately high heat, stirring, until beginning to soften, 3 minutes. Stir in the oregano, chile powder and cumin. Add the chicken and stir to coat with the seasonings. Add the chicken stock and 2 cups of water, season with salt and pepper and bring to a boil. Simmer over low heat until the chicken is cooked through, 30 minutes.
- Using tongs, transfer the chicken to a plate. Let cool, then coarsely shred the meat; discard the skin and bones. Add the shredded chicken and hominy to the broth and simmer over low heat for 15 minutes; skim any fat.
- In a bowl, toss the tomatoes, red onion, lime juice and the remaining 1 tablespoon of oil. Season the salsa with salt and hot sauce.
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5/5 (22)Total Time 40 minsCategory SoupCalories 522 per serving
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.
- Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
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