Chickenposole Recipes

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.

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.

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.

Steps:

• 1. Remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. Set aside about 1½ cups of the meat for the soup; reserve the remaining chicken for another use.
• 2. In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add the shredded chicken and cook until heated through, 3 minutes.
• 3. To serve, divide among 4 bowls and garnish as desired.

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.

Steps:

• In a saucepan, bring stock to a simmer. Stir in salsa, hominy, sherry vinegar, and chicken. Cook until chicken and hominy are heated through, about 1 minute. Season with salt and pepper. Serve with cilantro.

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

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.

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.

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.

Steps:

• Put chicken and chunked onion in large stockpot.
• Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
• Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
• Add hominy to stockpot and keep at a low simmer.
• Fill a saucepan with water 1/2 full.
• Remove stems and seeds from dried chilies.
• Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
• Boil for 15 minutes.
• Let cool!
• Blend chilies and garlic in blender or food processor until it is all liquid.
• Add blended chilies to chicken in stockpot.
• Stir and boil 10 minutes together.
• Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.

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

Steps:

• Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
• Add onions, garlic and saute until tender.
• Add chicken.
• Add water and broth, stir well.
• Place 1 tub of green chiles in blender and puree. Them add to pan.
• Add second tub to pan.
• Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
• Add cilantro.
• Lower heat and simmer 3 hours.
• Add hominy and simmer until warm throughout. About 15 minutes.
• Salt and pepper to taste.
• I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
• Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.

Steps:

• Season chicken with salt and pepper. Heat 2 tablespoons oil in a pot over medium-high. Add chicken, skin-sides down, and cook, flipping once, until browned all over, 7 to 9 minutes (do not crowd pan; brown in batches if necessary). Add 2 onion wedges, broth, and 3 cups water.
• Bring to a boil, then reduce heat to medium and cook at a bare simmer (small bubbles sporadically emerging at surface) until chicken is just cooked through, 20 to 25 minutes. Transfer chicken to a plate. Strain broth and return to pot.
• Meanwhile, heat a heavy skillet (preferably cast iron) over medium-high. Add dried chiles and cook, turning a few times, until blistered in places and fragrant, 1 to 2 minutes. Transfer to a bowl and add enough hot tap water to cover; let stand 10 minutes.
• Meanwhile, add remaining 1 tablespoon oil to skillet. Add 1 onion wedge, jalapeño, and garlic; cook, turning a few times, until golden brown in places and beginning to soften, 7 to 9 minutes.
• Transfer mixture to a blender (do not wipe skillet clean), along with reconstituted dried chiles and 1/2 cup soaking liquid, oregano, cilantro, cumin, lime juice, and 1 teaspoon salt. Purée until smooth. Return mixture to skillet and simmer over medium heat, stirring occasionally, until reduced and darkened slightly, 8 to 10 minutes.
• Remove and discard skin and bones from chicken; shred meat into bite-size pieces (leave drumsticks whole, if desired). Return chicken to pot with puréed-chile mixture and hominy. Simmer, stirring occasionally, 15 minutes. Season to taste. Chop remaining onion wedge and serve soup with onion, radishes, cabbage, tostadas, cilantro, and lime wedges.

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.

Steps:

• Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
• Season the chicken breasts with salt and pepper and dredge them in flour.
• Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
• Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
• Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
• Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
• Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.