CHICKEN POSOLE VERDE SOUP
One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.
Provided by Valerie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 5h10m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
- Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
- Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
- Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
- Simmer over medium heat until flavors are well-mixed, about 30 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 12.4 g, Cholesterol 58.9 mg, Fat 3.4 g, Fiber 2.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 1230.4 mg, Sugar 2.6 g
POSOLE VERDE WITH CHICKEN (GAYLE'S)
SOUP WEATHER IS HERE!!!! Finally! This is the basics for my version but tweak it as you see fit. ( I will update with a picture too, stay tuned) *This can be made Vegetarian by omitting the bullion and using vegetable broth. If you do not like ANY spicy flavor remove the seeds and ribs from all the jalapenos and this will...
Provided by Lisa 'Gayle' Goff
Categories Chicken Soups
Time 55m
Number Of Ingredients 22
Steps:
- 1. In a blender combine; Onion Oregano Cumin Jalapeno (2 with seeds and ribs, two WITHOUT seeds and ribs) garlic maple syrup cilantro parsley Add one cup HOT stock and puree
- 2. Heat oil on Medium high in dutch oven or large stock pot, season chicken thighs with Salt and pepper and cook for 5-6 minutes on each side until cooked through Remove to plate
- 3. Deglaze pan with puree mixture, Simmer and reduce by half
- 4. debone and shred thigh meat and return to pan when sauce is reduced by half. Add the rest of the stock, orange juice and Hominy
- 5. Bring to a boil and reduce heat, simmer 10 minutes. adjust seasoning to taste
- 6. Serve with your favorite toppings This soup freezes well, just thaw completely and reheat as needed.
POSOLE VERDE
Steps:
- For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
- Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
- Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
- When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
- For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.
POZOLE VERDE (MEXICAN HOMINY AND CHICKEN)
A traditional Mexican pozole as printed in our local newspaper today. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. It's also available at most tortillerias.
Provided by Molly53
Categories One Dish Meal
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 290.1, Fat 10, SaturatedFat 2, Cholesterol 34.8, Sodium 1973.7, Carbohydrate 38.8, Fiber 14.9, Sugar 3.2, Protein 19.5
CHICKEN POSOLE VERDE
It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired.
Provided by QueenJellyBean
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
- In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
- Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
- Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.
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- In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
- In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
- Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
EASY CHICKEN POSOLE VERDE - MEXICAN RECIPES - OLD EL PASO
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- Heat oil in a large stockpot over medium-high heat. Add onion and poblano and sauté for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and sauté for an additional minute, stirring occasionally.
- Add the diced green chiles, chicken stock, hominy, chicken, cumin and salt, and stir to combine.
- Continue heating until the soup reaches a simmer. Reduce heat to medium-low and simmer for at least 5 minutes. Taste, and season with extra salt and pepper if needed.
POSOLE VERDE WITH CHICKEN RECIPE | BON APPéTIT
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- Heat oil in a large heavy pot or Dutch oven over medium. Cook yellow onion and garlic, stirring occasionally, until very tender, 12–15 minutes. Add coriander, cumin, and ½ tsp. oregano and cook, stirring constantly, until very fragrant, about 1 minute.
- Add chicken and 12 cups water. Bring to a simmer and cook, uncovered and reducing heat as needed to maintain a very gentle simmer, until chicken is cooked through (if it isn’t completely submerged, you can turn it once or twice) and legs wiggle easily in their joints, 40–50 minutes. At this point, you can let chicken and broth cool, then chill overnight.
- Meanwhile, preheat oven to 425◦. Spread tomatillos, poblano chiles, serrano chiles, and peppers on a large rimmed baking sheet. Roast, tossing once or twice, until tomatillos are tender and peppers are browned and collapsing, 30–40 minutes. Let cool.
- Transfer chicken to a cutting board, reserving broth, and let cool until easy to handle. Remove meat from bones and shred into bite-size pieces. Discard bones.
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