MEXICAN CHICKEN POSOLE
Mexican Chicken Posole (also referred to as chicken pozole) is a richly flavored soup made with chicken, hominy, garlic and onion all simmered in a broth with authentic Mexican flavors.
Provided by Deborah
Categories Soup
Time 40m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven over medium heat, add the chicken and cook on all sides for about 5 minutes.
- Remove the chicken with a slotted spoon and set aside.
- Add the onion and garlic to the pot and saute for about 3 to 4 minutes.
- Add the chili powder, oregano, and cumin.
- Add the hominy and the chicken broth. Bring to a boil, then reduce the heat to low.
- Add the chicken to the pot.
- Simmer for 30 minutes with the lid on the pot.
- Season with salt and freshly ground black pepper.Garnish with coarsely chopped cilantro, shredded green cabbage, chopped green onions, sliced radishes, chopped roasted jalapeno chilies, lime wedges. Serve with warm corn tortillas.
Nutrition Facts : Calories 624 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 62 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 2763 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHICKEN POZOLE ROJO RECIPE
This chicken pozole rojo recipe is classic Mexican cuisine, with lots of hominy, chunky chicken, and a flavorful red sauce made with ancho and guajillo peppers.
Provided by Mike Hultquist
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
- Set them into a bowl of very hot water and cover for about 20 minutes to soften.
- Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
- Heat a large pot to medium heat and add some olive oil.
- Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
- Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
- Add garlic and cook another minute.
- Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
- Swirl the ancho/guajillo chili paste into your pozole.
- Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
- Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
- Top with your favorite garnishments!
Nutrition Facts : Calories 179 kcal, Carbohydrate 12 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 304 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
BIG SKY POSOLE
Provided by Food Network
Categories side-dish
Time 12h35m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Soak the different colors of hominy in separate bowls of water overnight.
- In a small, dry skillet over high heat, roast the cumin and coriander seeds until they toast, about 2 minutes. When cool, grind in a food mill, mortar and pestle or clean coffee grinder.
- Strain the hominy and put each color variety in its own pot, generously covering with water. Add 1-ounce of the baking soda to each pot, bring to a boil, reduce heat and simmer for about 2 hours. Add more water as needed. Check hominy for tenderness; it does not have to be completely cooked as it will be cooked further in the stew. Strain and rinse the hominy.
- While the hominy is cooking, soak the dried chiles in hot water. When softened, remove the seeds and stems, then dice.
- In a separate stockpot, heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and coriander until the onions are translucent. Add the diced tomatoes, tomatillos, chiles, vegetable stock and cooked hominy. Bring to a boil, then reduce heat to a simmer for about 1 1/2 hours. The posole is done when the hominy is cooked through. Add the lime juice, cilantro, and season with salt and pepper, to taste.
- Posole is also delicious for breakfast, served over cornbread with a poached egg on top.
RED CHILE CHICKEN POSOLE
This is a favorite in New Mexico at Christmastime, or any day you want a spicy, satisfying stew. I experimented and created my own recipe over the years, but the addition of ancho chile is a Bobby Flay inspiration.
Provided by Spice Boy
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
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