Chicken And Tomatillo Posole Recipes

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
• Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
• Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
• Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

CHICKEN AND TOMATILLO POSOLE

Steps:

• Discard the husks and stems from the tomatillos and rinse them well. Bring water to boil in a 4-quart heavy bottom pot. Cook the whole tomatillos in the boiling water until tender, about 10 minutes, then drain. Blend the tomatillos until smooth, and set aside.
• Combine the stock, onions, chicken meat, garlic, jalapeño peppers, and hominy in the 6-quart stockpot. Bring to a boil, then cover, reduce heat, and simmer 35 minutes. Stir in the pureed tomatillos and salt, and cook until heated. Serve with cilantro, sour cream, and squeeze lime juice over the bowl.

EASY CHICKEN POSOLE

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.

POZOLE WITH TOMATILLOS (GREEN POZOLE)

Steps:

• In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.

PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA

Steps:

• For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
• Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
• Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
• For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
• Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

CHICKEN TOMATILLO SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatillos, tomatoes and red pepper. Bring to a boil; reduce heat. Simmer, covered, until vegetables are tender, about 15 minutes. Cool slightly and puree in batches in a blender., Place chicken in a 5- or 6-qt. slow cooker; sprinkle with taco seasoning. Pour pureed tomatillo mixture over top. Add garbanzo beans and black beans. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-1/2 - 4 hours., Remove chicken; shred with 2 forks. Return to slow cooker. Add corn. Cook, covered, until heated through, 15-30 minutes longer. Serve with toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

TOMATILLO POSOLE

Steps:

• In large pot, heat the oil over medium heat.
• Add the onion and cook until it starts to soften.
• Add the chilies, garlic, and shallot. Cook and stir for 2 minutes.
• Add the chopped chicken and the chili powder, cumin and salt. STir to blend.
• Add the hominy and broth. Bring to a boil, stirring occasionally.
• Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally.
• Remove cover, stir in the salsa, cover and simmer for 5 more minutes.
• Serve with toppings of choice.

CHICKEN CHORIZO POSOLE

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.