CHICKEN POSOLE VERDE
It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired.
Provided by QueenJellyBean
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
- In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
- Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
- Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.
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
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
INSTANT POT® CHICKEN POSOLE VERDE
You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
- Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37.2 g, Cholesterol 66.9 mg, Fat 15.8 g, Fiber 6.5 g, Protein 22.9 g, SaturatedFat 3.4 g, Sodium 996.7 mg, Sugar 6.5 g
POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)
My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
- Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
- Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
- need to rinse it out!) and puree until completely smooth.
- Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.
POZOLE VERDE (MEXICAN HOMINY AND CHICKEN)
A traditional Mexican pozole as printed in our local newspaper today. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. It's also available at most tortillerias.
Provided by Molly53
Categories One Dish Meal
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse nixtamal thoroughly in a strainer.
- Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
- Simmer gently, loosely covered about 2 hours, or until tender.
- Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
- While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
- Bring chicken to boil, reduce heat, cover and simmer 1 hour.
- Strain and measure broth, adding water if necessary to equal 8 cups.
- Shred meat, discarding skin and bones.
- Set aside broth and chicken.
- When nixtamal is tender, remove it to bowl.
- Rinse the pot and return cooked nixtamal to pot.
- Wash poblano chiles and discard stems and seeds.
- Cut into chunks.
- Wash cilantro and cut off tips of stems.
- Place chiles and cilantro in blender with a cup of water and whirl.
- Slice one of the onions.
- Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
- Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
- Add chicken and cook 15 more minutes.
- Dice remaining onion and place in small bowl.
- Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
- To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.
Nutrition Facts : Calories 290.1, Fat 10, SaturatedFat 2, Cholesterol 34.8, Sodium 1973.7, Carbohydrate 38.8, Fiber 14.9, Sugar 3.2, Protein 19.5
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POSOLE VERDE WITH CHICKEN RECIPE | BON APPéTIT
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4.9/5 (84)Estimated Reading Time 2 minsServings 6-8
- Heat oil in a large heavy pot or Dutch oven over medium. Cook yellow onion and garlic, stirring occasionally, until very tender, 12–15 minutes. Add coriander, cumin, and ½ tsp. oregano and cook, stirring constantly, until very fragrant, about 1 minute.
- Add chicken and 12 cups water. Bring to a simmer and cook, uncovered and reducing heat as needed to maintain a very gentle simmer, until chicken is cooked through (if it isn’t completely submerged, you can turn it once or twice) and legs wiggle easily in their joints, 40–50 minutes. At this point, you can let chicken and broth cool, then chill overnight.
- Meanwhile, preheat oven to 425◦. Spread tomatillos, poblano chiles, serrano chiles, and peppers on a large rimmed baking sheet. Roast, tossing once or twice, until tomatillos are tender and peppers are browned and collapsing, 30–40 minutes. Let cool.
- Transfer chicken to a cutting board, reserving broth, and let cool until easy to handle. Remove meat from bones and shred into bite-size pieces. Discard bones.
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5/5 (5)Calories 341 per servingCategory Main Course, Soup
- Add chicken to a large stock pot. Cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes.
- Transfer the chicken to a plate. Use a slotted spoon to discard onion, garlic and bay leaves. Shred the chicken meat, removing and discarding the skin and bones.
- Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred.
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