Pozole With Chicken And Corn Recipes

NEW MEXICAN POZOLE

New Mexican Pozole image

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

Ingredients

1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
3 ounces dried red New Mexico chiles (about 10 large chiles)
2 pounds fresh pork belly, cut in 2-inch cubes
2 pounds pork shoulder, not too lean, cut in 2-inch chunks
Salt and pepper
1 large yellow onion, peeled, halved and stuck with 2 cloves
1 bay leaf
1 tablespoon chopped garlic
2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
2 cups finely diced white onion, soaked in ice water, for garnish
Lime wedges
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish

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

POZOLE WITH CHICKEN AND CORN

Pozole with Chicken and Corn image

Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
2 cups roughly chopped white onion
6 cloves garlic, peeled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried red pepper flakes
1 carton (32 oz) Progresso™ chicken broth
2 cans (11 oz each) white shoepeg corn, drained
1 teaspoon dried oregano
20 oz boneless skinless chicken thighs, cut into 3/4-inch cubes
1/4 cup Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/2 cup thinly sliced radishes
1/2 cup shredded cabbage
1/2 cup crumbled queso fresco cheese (2 oz)
6 lime wedges

Steps:

In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the broth, half the drained corn and the oregano; cover and blend until smooth.
Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups broth and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.

Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 0 g

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