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
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.
EASY CHICKEN POSOLE
This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.
Provided by Dorothy Denise Garcia
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g
NEW MEXICAN POSOLE
I've been making this pork posole stew for years. It's simple to put together and fills the house with wonderful smells. I sometimes add a couple potatoes and carrots to get the southwestern equivalent of Beef Stew. Source is an out-of-print cookbook called "Blue Corn and Chocolate"
Provided by Jerry Gaiser
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients, except the salt and hominy in a pot.
- Simmer the stew over low to moderate heat, uncovered, for 2 - 3 hours until the meat is very tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.) About 1/2 hour before the stew is done add canned hominy.
- When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.
Nutrition Facts : Calories 283.3, Fat 8.9, SaturatedFat 2.9, Cholesterol 83.6, Sodium 543.4, Carbohydrate 16.6, Fiber 2.8, Sugar 3.2, Protein 32.2
NEW MEXICAN POZOLE
In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.
Provided by David Tanis
Categories dinner, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
- While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
- Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
- Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
- To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 19 grams, Sodium 567 milligrams, Sugar 2 grams
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