Chicken And Tomatillo Posole Recipes

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CHICKEN AND TOMATILLO POSOLE



Chicken and Tomatillo Posole image

Adapted from Cooking Light.

Provided by Andrea Meyers

Categories     Main Course     Soup

Time 1h5m

Number Of Ingredients 11

1 pound tomatillos
6 cups Roasted Chicken Stock
2 large yellow onions (chopped)
Chicken meat from the Roasted Chicken Stock (shredded)
4 garlic cloves (chopped)
2 jalapeño peppers (seeded and sliced lengthwise)
4 cups cooked white hominy (drained)
1 teaspoon kosher salt
chopped fresh cilantro
Reduced-fat sour cream (I like Daisy brand.)
lime wedges

Steps:

  • Discard the husks and stems from the tomatillos and rinse them well. Bring water to boil in a 4-quart heavy bottom pot. Cook the whole tomatillos in the boiling water until tender, about 10 minutes, then drain. Blend the tomatillos until smooth, and set aside.
  • Combine the stock, onions, chicken meat, garlic, jalapeño peppers, and hominy in the 6-quart stockpot. Bring to a boil, then cover, reduce heat, and simmer 35 minutes. Stir in the pureed tomatillos and salt, and cook until heated. Serve with cilantro, sour cream, and squeeze lime juice over the bowl.

Nutrition Facts : Calories 157 kcal, Carbohydrate 25 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 835 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS



Big Pappy's Posole Verde with Tomatillos image

This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.

Provided by Paul Lines

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h35m

Yield 8

Number Of Ingredients 14

1 pound fresh tomatillos, husks removed
1 pound poblano peppers
1 drizzle olive oil
1 cup water
1 tablespoon olive oil
2 pounds skinless, boneless chicken breasts, cubed
1 medium white onion, diced
4 cups chicken broth
2 serrano peppers, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons chipotle chile powder
salt to taste
¼ cup cornmeal

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
  • Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
  • Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
  • Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 12.6 g, Cholesterol 61.6 mg, Fat 6 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 1.1 g, Sodium 660.5 mg, Sugar 4.7 g

POZOLE WITH TOMATILLOS (GREEN POZOLE)



Pozole with Tomatillos (Green Pozole) image

Provided by Food Network

Categories     side-dish

Time 45m

Number Of Ingredients 9

2 tablespoons lard, vegetable oil or chicken fat
2 medium onions, diced
4 - 6 garlic cloves, minced
6 cups chicken stock
2 cans hominy, drained
4 cups Carnitas, recipe above
4 cups Tomatillo Salsa, recipe above
Salt
Freshly ground black pepper

Steps:

  • In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.

PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA



Pressure Cooked Chicken Posole with Avocado Tomatillo Salsa image

Provided by Emily Ellyn, Food Network Star Season 8 Finalist

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 whole chicken
8 cups chicken stock
Juice of 2 limes, lime rinds reserved (see Cook's Note)
2 cloves garlic, crushed
2 tomatillos
1 tablespoon dried chili powder
1 teaspoon dried oregano
2 ancho chiles
Salt and freshly ground pepper
4 cups hominy
3 tomatoes, small dice
1 avocado, small dice
1 jalapeno
1 medium red onion, small dice
1 tomatillo, small dice
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
Juice of 2 limes
Salt and freshly ground pepper
Diced onion
Shredded lettuce
Shredded cabbage
Lime wedges

Steps:

  • For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
  • Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
  • Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
  • For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
  • Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

EASY CHICKEN POSOLE



Easy Chicken Posole image

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

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

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

TOMATILLO POSOLE



Tomatillo Posole image

Make and share this Tomatillo Posole recipe from Food.com.

Provided by JillAZ

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons oil
1 cup sliced onion
4 ounces chopped green chilies
1 tablespoon minced garlic
1 tablespoon chopped shallot
2 1/2 cups chopped cooked chicken
30 ounces hominy, drained
3 1/2 cups chicken broth
16 ounces salsa verde (green salsa)
5 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
shredded lettuce
cheese
chopped tomato
sour cream
chopped avocado
chopped onion
chopped cilantro

Steps:

  • In large pot, heat the oil over medium heat.
  • Add the onion and cook until it starts to soften.
  • Add the chilies, garlic, and shallot. Cook and stir for 2 minutes.
  • Add the chopped chicken and the chili powder, cumin and salt. STir to blend.
  • Add the hominy and broth. Bring to a boil, stirring occasionally.
  • Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally.
  • Remove cover, stir in the salsa, cover and simmer for 5 more minutes.
  • Serve with toppings of choice.

Nutrition Facts : Calories 496.9, Fat 20.1, SaturatedFat 3.8, Cholesterol 65.6, Sodium 2164.2, Carbohydrate 45.9, Fiber 8, Sugar 9.7, Protein 32.4

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