Chicken Posole Using Leftover Chicken Recipes
CHICKEN POSOLE
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any pre-cooked chicken or turkey. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, then reheated over low heat on the stove.
Provided by LMillerRN
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
- To serve, divide among bowls, and garnish as desired.
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
CHICKEN POSOLE
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
- To serve, divide among bowls, and garnish as desired.
Nutrition Facts : Calories 339 g, Fat 7 g, Protein 40 g
EASY 30 MINUTE POSOLE
Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole.
Provided by Beth - Budget Bytes
Time 30m
Number Of Ingredients 16
Steps:
- Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
- Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
- Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
- Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
Nutrition Facts : ServingSize 1.33 Cups, Calories 177.08 kcal, Carbohydrate 17.2 g, Protein 12.08 g, Fat 7.23 g, Fiber 2.5 g, Sodium 1277.27 mg
VERDE CHICKEN POZOLE
Verde Chicken Pozole is a quick and easy weeknight meal! Use rotisserie shredded chicken to cut down on cooking time. While this recipe for Chicken Pozole Soup is garlic and onion free, you do not need to be garlic and onion free yourself to enjoy it! Trust me, this dish is not missing out on any flavor.
Provided by jensrootedkitchen
Categories Soup
Number Of Ingredients 13
Steps:
- Heat oil over medium heat in soup pot or Dutch oven.
- Add poblanos, celery and jalapeño. Cook 5 minutes, until softened and slightly browned.
- Add cumin and coriander. Cook another minute until fragrant. If the pan seems, dry add a splash of broth.
- In a blender, blend tomatillos until smooth. Add blended tomatillos, broth and hominy to the pot. Bring to a simmer. Reduce heat to medium low and simmer for 20 minutes, covered with the lid slightly open to vent.
- Add shredded chicken. Cook uncovered for 5 minutes.
- Add juice of 1 lime.
- Taste soup and season with salt and pepper as needed.
- Serve with desired toppings.
CHICKEN POSOLE USING LEFTOVER CHICKEN
I wouldnt normally put some of the below ingredients in posole such as tomato paste....but when I tasted this it was too delicious to not keep in the dinner rotation.
Provided by cervantesbrandi
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes.
- Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 2 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
- To serve, divide among bowls, and garnish as desired.
- Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional).
Nutrition Facts : Calories 511.6, Fat 15.2, SaturatedFat 3.3, Cholesterol 85.3, Sodium 922.8, Carbohydrate 54.6, Fiber 9.3, Sugar 8.8, Protein 38.4
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CHICKEN POSOLE RECIPE | LEITE'S CULINARIA
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Reviews 2Servings 8-12Cuisine MexicanCategory Entrees
- Place the hominy in a large bowl, add enough cold water to cover by 3 inches (7.5 cm), and soak overnight. If using beans, place them in a second large bowl, add enough cold water to cover by 3 inches (7.5 cm), and soak overnight.
- Preheat a cast-iron skillet over medium-high heat. Using tongs, cook the halved chiles in batches of 3 or 4 at a time, for about 30 seconds per side, or until they just start to smoke. Be careful not to burn the chiles or they’ll become bitter. Transfer all the toasted chiles to a bowl, add enough boiling water to cover, and let soak for 30 minutes.
- In a large stock pot over medium-low heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add the crushed tomatoes, oregano, and tomato-chile purée, season with salt and pepper, and cook, stirring, for about 3 minutes. Add the cooked hominy and 2 cups reserved hominy cooking liquid. Add the chicken stock and bring to a boil over high heat. Turn the heat to medium-low, add the cooked beans, and simmer gently for about 45 minutes. Add the shredded chicken and simmer until slightly thickened, 5 to 15 minutes more. Taste and adjust the seasoning, adding more salt and pepper if needed.
- While the soup is simmering, place the sliced radishes in a nonreactive bowl or glass jar, add the vinegar and water, and season with salt. You want to make sure the radishes are completely submerged. Let soak for 10 minutes and then drain. (You can cover and refrigerate the pickled radishes for up to 1 week.)
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- In a large pot, heat 1/4 cup of the oil. Add the yellow onion and cook over moderately high heat, stirring, until beginning to soften, 3 minutes. Stir in the oregano, chile powder and cumin. Add the chicken and stir to coat with the seasonings. Add the chicken stock and 2 cups of water, season with salt and pepper and bring to a boil. Simmer over low heat until the chicken is cooked through, 30 minutes.
- Using tongs, transfer the chicken to a plate. Let cool, then coarsely shred the meat; discard the skin and bones. Add the shredded chicken and hominy to the broth and simmer over low heat for 15 minutes; skim any fat.
- In a bowl, toss the tomatoes, red onion, lime juice and the remaining 1 tablespoon of oil. Season the salsa with salt and hot sauce.
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- Greek Yogurt Chicken Salad Stuffed Peppers. They’re ideal for packing in your kid’s lunch box, but you won’t be disappointed if you keep a few for yourself.
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- The Ultimate Chicken Potpie. Whether it’s the most comforting food of all time is still up for debate. What we do know is that they’re worth breaking out your trusty cast-iron skillet.
- Spicy Lemon-Ginger Chicken Soup. By swapping in leftover cooked chicken, you can skip an entire step and save at least an hour’s worth of work in the process.
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