GREEN CHILE CHICKEN POSOLE RECIPE
Even though posole is a traditional holiday dish in New Mexico, it's wonderful at taking the chill off in cold weather. In this house, any type of posole is comfort food."*" See Kitchen Notes for more information or links to special ingredients and substitutions - like if you want to replace posole with canned hominy. You can shorten the cook time by doing so.
Provided by MJ of MJ's Kitchen
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Add the water, posole, chicken thighs, salt, pepper and green chile spice blend to a Dutch oven or soup pot.
- Bring to a boil. Reduce to a simmer and simmer for 30 minutes.
- Remove the chicken thighs and let cool. Once cool, remove meat from the bone, tear and cut chicken into small pieces. You should get 1 ½ - 2 cups of chicken. Any more than 2 cups can be put aside for another use.
- To the posole, add the onion, garlic, oregano, and cumin/coriander. Simmer for 15 minutes. If it starts to get too thick, add more water. I usually end up adding 1 - 1 ½ cups additional water.
- Add the chicken, chile and lime juice. Simmer for another 15 minutes or until posole is tender.
- Taste for seasoning and adjust if needed.
- Serve immediately or let cool and refrigerate until ready to eat. Reheat and serve.
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
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.
GREEN CHILE POSOLE
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.
GREEN POZOLE WITH CHICKEN
Steps:
- Cook chicken:
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
- Make sauce while chicken cools:
- Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
- Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
- Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
More about "green chile chicken posole recipes"
GREEN CHILE CHICKEN POZOLE - BOWL ME OVER
Web Dec 18, 2022 8 oz. diced green chilis mild 1 white onion diced 1 tablespoon garlic minced 2 tablespoon olive oil 2 cup water or chicken …
From bowl-me-over.com
5/5 (25)Total Time 2 hrs 30 minsCategory Lunch or DinnerCalories 171 per serving
From bowl-me-over.com
5/5 (25)Total Time 2 hrs 30 minsCategory Lunch or DinnerCalories 171 per serving
- Add the ingredients for the spice mix into a large plastic bag. Add the chicken breast into the bag, massage in the spices, set aside.
- Heat a heavy bottom pot over medium heat. When hot, add the olive oil and brown the chicken breast on both sides - 2 to 3 minutes per side.
See details
GREEN CHILE CHICKEN POZOLE | AMBITIOUS KITCHEN
Web Oct 29, 2020 6 cups low sodium chicken broth 2 (5 ounce) cans mild or medium green chiles 1 (28 ounce) can hominy, drained and rinsed 1 …
From ambitiouskitchen.com
4.8/5 (26)Total Time 1 hrCategory Dairy Free, Dinner, Gluten Free, LunchCalories 435 per serving
From ambitiouskitchen.com
4.8/5 (26)Total Time 1 hrCategory Dairy Free, Dinner, Gluten Free, LunchCalories 435 per serving
- In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
- Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
- Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
See details
AUTHENTIC POZOLE VERDE RECIPE (GREEN POZOLE) - MARICRUZ …
Web Aug 19, 2021 Add a clove of peeled garlic, cilantro, pepper, oregano, and salt. Pour in 1/2 cup of water and blend until smooth. In a small saucepan heat 2 tablespoons of oil over medium-high heat. Add the sauce and let …
From maricruzavalos.com
From maricruzavalos.com
See details
ANJIE’S GREEN CHILE CHICKEN POZOLE – FAMILIA KITCHEN
Web For Green Salsa 18 to 20 tomatillos 12 serranos, chopped 1/2 large white or yellow onion, quartered 1 Tbsp salt 3 cloves garlic 1 bunch cilantro, large 1 1/2 cups water For Combined Pozole 75 oz. white hominy, cooked and …
From familiakitchen.com
From familiakitchen.com
See details
GREEN CHICKEN POZOLE – INSTANT POT RECIPES
Web Rate this recipe! In the Instant Pot, combine the chicken, onion, garlic, cilantro, hominy, and salsa verde. Add the chicken broth, salt, oregano, and 3 cups water. Lock the lid into place and set the steam release valve to …
From recipes.instantpot.com
From recipes.instantpot.com
See details
CHICKEN POZOLE VERDE - ISABEL EATS
Web 1. Cook: Add chicken thighs, tomatillos, onion, garlic, jalapeños, broth, oregano, and salt in a large dutch oven. Bring it to a boil, reduce heat to simmer, cover partially, and cook for 40 minutes. 2. Blend: Remove the …
From isabeleats.com
From isabeleats.com
See details
HOMEMADE GREEN CHICKEN POZOLE | JUANITA'S FOODS
Web STEP BY STEP: In a pot, heat one tablespoon of oil and add 2 cloves of garlic and ¼ of a white onion, diced. While that cooks, add all the green ingredients to the blender; poblano peppers, tomatillos, serrano pepper, …
From juanitas.com
From juanitas.com
See details
GREEN CHILE CHICKEN POZOLE RECIPE | EATINGWELL
Web Dec 28, 2022 Add onion to the drippings in the pot; cook until softened, 3 to 5 minutes. Stir in garlic, oregano, coriander, cumin and crushed red pepper; cook, stirring occasionally, …
From eatingwell.com
Category Healthy Soup RecipesCalories 343 per servingTotal Time 30 mins
From eatingwell.com
Category Healthy Soup RecipesCalories 343 per servingTotal Time 30 mins
See details
EASY GREEN CHILE CHICKEN POSOLE | WWW.HATCHCHILECO.COM
Web Nov 29, 2020 Instructions In a large stock pot add oil, onions and garlic. Cook over medium heat until onions are slightly translucent, about 3 minutes. Add hominy with juice, diced …
From hatchchileco.com
Servings 6Total Time 30 mins
From hatchchileco.com
Servings 6Total Time 30 mins
See details
GREEN POZOLE WITH CHICKEN RECIPE • MAMA LATINA TIPS
Web 1 whole chicken 2 garlic heads +4 garlic cloves, divided 2 Tbsp salt 2 pounds tomatillos (find these at the Mexican market and even in some general markets now. See photo …
From mamalatinatips.com
From mamalatinatips.com
See details
SLOW-COOKER GREEN CHILE POSOLE - SOUTHERN LIVING
Web Jan 18, 2017 Add green chiles, cumin, and oregano; cook, stirring often, until fragrant, about 1 minute. Transfer to slow cooker; stir in chicken broth and remaining 1 teaspoon …
From southernliving.com
From southernliving.com
See details
15 CHILE FOR POZOLE - SELECTED RECIPES
Web Soak for 8 hours in cold water, then drain. Add to a large pot with 1 roughly chopped onion and cover with 2 inches of fresh water. Bring to a hard boil over high heat for 5 minutes, …
From selectedrecipe.com
From selectedrecipe.com
See details
CHICKEN POZOLE VERDE RECIPE - ANYA VON BREMZEN - FOOD & WINE
Web Feb 22, 2022 7 cups chicken stock or low-sodium broth. 2 cups water. 4 chicken breast halves on the bone, with skin. 1 pound tomatillos, husked and halved. 1 small onion, …
From foodandwine.com
From foodandwine.com
See details
HATCH GREEN CHILE CHICKEN POSOLE RECIPE - BUENO FOODS
Web Heat on medium-high and cook posole for 45-60 minutes minutes until tender. In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown. ¼ …
From buenofoods.com
From buenofoods.com
See details
POZOLE VERDE DE POLLO (CHICKEN POZOLE) | A SPICY PERSPECTIVE
Web Mar 26, 2022 Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt. Cover the pot with a heavy lid and bring to a boil. Then lower the …
From aspicyperspective.com
From aspicyperspective.com
See details
GREEN POZOLE WITH CHICKEN RECIPE (POZOLE VERDE)
Web Oct 10, 2021 How to Make Green Pozole – Step-by-Step This recipe has three stages: cooking and flavoring the chicken, roasting the vegetables and making the final pozole. …
From boulderlocavore.com
From boulderlocavore.com
See details
5-INGREDIENT WHITE CHICKEN CHILI - RECIPE BY BLACKBERRY BABE
Web 2 days ago In a large heavy bottomed pot, large stockpot, or Dutch oven, add 2 teaspoons of olive oil and heat on medium-high heat. Add diced onions and saute for 3-4 minutes …
From blackberrybabe.com
From blackberrybabe.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love