Mexican Chicken And Corn Soup Pozolillo Verde Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
• Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes.
• Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping.

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Steps:

• Rinse skin-on chicken pieces under cold running water. Trim off extra pieces of fat. Place chicken in a large pot and add chicken stock, garlic, and salt. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes. Skim off any foam that rises to the surface.
• Combine tomatillos, avocados, cilantro, water, lettuce, poblano chiles, and serrano peppers in a blender; blend until smooth. Strain and pour into the pot with the chicken. Bring to a boil and simmer for 10 minutes. Season with salt.
• Stir in corn kernels and bring to a boil again. Simmer until flavors are well combined and corn is cooked through, about 10 minutes. Discard garlic and serve.

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.

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.