RED CHICKEN POZOLE
Chicken Pozole is a hearty and healthy soup full of traditional Mexican flavors, with tender chicken, hominy and a red chile broth.
Provided by Kristin Maxwell
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onion and cook until beginning to soften. Stir in garlic and cook for 30 seconds, then stir in oregeno, cumin and Caldo de tomat. Cook, stirring often, for one minute.
- Add the hominy and the chicken to the pot. Stir to coat and cook for a couple of minutes to flavor the chicken and hominy.
- Pour in enchilada sauce and chicken stock. Stir to combine, then turn heat up to medium-high bring to a boil. Cover, reduce heat to low, and simmer for at least 20 minutes or up to 2 hours.
- Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges and tortilla chips.
- Store in the refrigerator in a tightly sealed container for up to 3 days, or freeze for 3-4 months.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 315 kcal, Carbohydrate 28 g, Protein 26 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1330 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 7 g
RED CHILE POZOLE
Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland® instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.
Provided by Pure Farmland
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
- Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
- Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
- To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 31 g, Fat 26.9 g, Fiber 6.6 g, Protein 13 g, SaturatedFat 2 g, Sodium 722.6 mg, Sugar 2 g
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
RED POZOLE
Rich, succulent, fatty pork combines with sweet white corn hominy in red pozole, an incredibly comforting, classic, cold weather dish that's usually served at New Year's. Whether you call pozole a soup or a stew, it's a satisfying bowl of food, with or without any fixings. Serve with finely sliced cabbage, diced onion, chopped avocado, sliced radishes and peppers, fresh cilantro, lime wedges, and chips or warmed corn tortillas.
Provided by Chef John
Categories Pork Stew
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
- Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
- While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
- Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
- When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
- Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
- Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
- While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
- Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 44.6 g, Cholesterol 186.5 mg, Fat 48.8 g, Fiber 10.4 g, Protein 48.5 g, SaturatedFat 16.3 g, Sodium 2058.3 mg
RED CHICKEN POSOLE (POZOLE)
I got this years ago from some students. It is so flavorful! Great for cold winter nights. You can use a whole chicken, or bone-in chicken breasts. I also use a whole package of the dried chilies.
Provided by Charmie777
Categories Poultry
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken and chunked onion in large stockpot.
- Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
- Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
- Add hominy to stockpot and keep at a low simmer.
- Fill a saucepan with water 1/2 full.
- Remove stems and seeds from dried chilies.
- Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
- Boil for 15 minutes.
- Let cool!
- Blend chilies and garlic in blender or food processor until it is all liquid.
- Add blended chilies to chicken in stockpot.
- Stir and boil 10 minutes together.
- Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
More about "red chicken pozole recipe 435 recipes"
HOW TO MAKE THE BEST POZOLE ROJO DE POLLO (RED …
From chicanoeats.com
4.9/5 (41)Servings 6Cuisine MexicanCategory Soup
- In a large stockpot or dutch oven, cook 1 tbsp of vegetable oil on medium-low heat. Add the chopped white onion, and cook for about 5 minutes until the onion starts to become translucent. Once the onion has been cooking for 5 minutes, add the chopped cilantro, and then add the head of garlic (exposed cloves facing down) and cook for two minutes. Add the thyme, and bay leaves, and cook for two more minutes. Pour in the 6 cups of water and sprinkle in the salt. Add the chicken thighs, and the chicken breasts and bring your stock to a simmer. Once the stock has reached a simmer, reduce the heat to low and cook for 1 hour.
- Once the stock and chicken have cooked for an hour, remove the chicken, then strain your stock into a large bowl, and return it to your stock pot or dutch oven. Add the additional 4 cups of water and the cans of hominy with the liquid they're canned with. Bring the mixture back up to a simmer and cook for 30 minutes.
- While that cooks, shred the chicken and make the chile puree: In a medium sized saucepan, add the dried chiles and enough water to cover, bring it to a simmer and cook for 15 minutes to soften. After the 15 minutes, remove the softened peppers and add them to a blender along with the rest of the chile puree ingredients, including the 1/2 cup of the soaking liquid, and blend until smooth.
- Dump the rest of the chile soaking liquid out of the saucepan and heat up the vegetable oil in there over medium heat. Once the oil's hot, carefully add the chile puree and cook for about 15 minutes, until the mixture thickens and turns a slightly darker shade of red. Remove from heat.
RED CHICKEN POZOLE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (14)Total Time 2 hrs 20 minsCategory DinnerPublished Jun 9, 2021
RED CHICKEN POZOLE (POZOLE ROJO) - SLENDER KITCHEN
From slenderkitchen.com
Cuisine MexicanTotal Time 55 minsCategory Dinner, Lunch, SoupCalories 215 per serving
RED CHICKEN POZOLE RECIPE – RANCHO GORDO
From ranchogordo.com
POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RED POZOLE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
RICK BAYLESSRED POZOLE - RICK BAYLESS
From rickbayless.com
RED POZOLE WITH CHICKEN RECIPE | SO MUCH FOOD
From somuchfoodblog.com
15 RECIPE TO MAKE POZOLE - SELECTED RECIPES
From selectedrecipe.com
CLASSIC MEXICAN CHICKEN POSOLE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
POZOLE ROJO (RED POZOLE) WITH CHICKEN RECIPE • LIVING MI VIDA LOCA
From livingmividaloca.com
POZOLE DE POLLO: CHICKEN POZOLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
POZOLE ROJO (RED POSOLE) RECIPE - ISABEL EATS
From isabeleats.com
15 RED CHICKEN POZOLE - SELECTED RECIPES
From selectedrecipe.com
RED POZOLE RECIPE (POZOLE ROJO) | MEXICAN PLEASE
From mexicanplease.com
15 AUTHENTIC RED CHICKEN POZOLE RECIPE - SELECTED RECIPES
From selectedrecipe.com
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