Pozole Verde Con Pollo Green Chicken And Hominy Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POZOLE VERDE DE POLLO (CHICKEN POSOLE)



Pozole Verde de Pollo (Chicken Posole) image

This easy Chicken Pozole recipe features hominy, poblano peppers and fresh tomatillos for a bold, flavorful Pozole Verde de Pollo.

Provided by Sommer Collier

Categories     Main     Main Course

Time 1h25m

Number Of Ingredients 14

2 tablespoons olive oil
1 large sweet onion (peeled and chopped)
6-8 cloves garlic (minced)
6 poblano peppers (seeded and chopped)
2-3 jalapeno peppers (seeded and chopped (optional for heat))
½ cup chopped cilantro
3 pounds boneless chicken thighs
1 ½ pounds tomatillos (peeled and quartered)
2 bay leaves
1 tablespoon dried oregano
6 cups chicken broth or water
2 - 15 ounce cans white hominy (drained and rinsed)
Salt and pepper
Garnishes: (tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro)

Steps:

  • Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
  • Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.
  • Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
  • Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
  • Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
  • To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.

Nutrition Facts : ServingSize 1 bowl, Calories 477 kcal, Carbohydrate 15 g, Protein 31 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 167 mg, Sodium 785 mg, Fiber 4 g, Sugar 8 g

POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)



Pozole Verde con Pollo (Green Chicken-and-Hominy Stew) image

My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.

Provided by Rick Martinez

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons bacon fat, lard or olive oil
2 large poblano chiles (367 grams), stemmed, seeded and roughly chopped
3 large jalapenos (80 grams), stemmed, seeded and roughly chopped
1 large bunch scallions (187 grams), roughly chopped, green and white parts kept separate
1/2 cup pepitas (65 grams)
4 cloves garlic, lightly crushed
3 tablespoons Diamond Crystal kosher salt (24 grams) or 1 tablespoon plus 1 teaspoon Morton kosher salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
7 medium tomatillos (500 grams), husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
Two 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro (50 grams), roughly chopped
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups total)
Sliced onion, sliced radish, sliced avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

Steps:

  • Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
  • Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
  • Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
  • need to rinse it out!) and puree until completely smooth.
  • Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE



Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe image

If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chiles and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.

Provided by J. Kenji López-Alt

Categories     Mains     Soups and Stews

Time 1h10m

Yield 6

Number Of Ingredients 20

For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced serrano or jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion

Steps:

  • Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.

Nutrition Facts : Calories 685 kcal, Carbohydrate 45 g, Cholesterol 240 mg, Fiber 14 g, Protein 56 g, SaturatedFat 7 g, Sodium 1986 mg, Sugar 9 g, Fat 32 g, ServingSize Serves 6, UnsaturatedFat 0 g

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP)



Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) image

A green Mexican style chicken soup with hominy (a large corn kernel) in a tasty tomatillo and chili chicken broth!

Time 2h15m

Yield 8

Number Of Ingredients 14

1 tablespoon oil
1 onion, diced
6 cloves garlic, chopped
2 teaspoons cumin, toasted and ground
6 cups chicken broth
2 cups hominy, soaked in cold water overnight
3 pounds chicken (whole or legs, thighs, etc.)
2 teaspoons oregano
1 pound tomatillos
2 jalapenos, cut in half, seeds removed
2 poblano chilies, cut in half, seeds removed
1/2 cup cilantro, coarsely chopped
2 tablespoons lime juice (~1 lime)
salt and pepper to taste

Steps:

  • Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
  • Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
  • Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
  • Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
  • Mix in the lime juice and season with salt and pepper before enjoying!

Nutrition Facts : Nutrition Facts Calories 235, Fat 6.5g (Saturated 1.3g, Trans 0), Cholesterol 65mg, Sodium 716mg, Carbs 13g (Fiber 2.9g, Sugars 2.3g), Protein 30g Nutrition by

More about "pozole verde con pollo green chicken and hominy stew recipes"

MEXICAN CHICKEN POZOLE VERDE RECIPE - ANYA VON …
mexican-chicken-pozole-verde-recipe-anya-von image
2013-12-07 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 …
From foodandwine.com
5/5
Category Chicken
  • 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.


AUTHENTIC MEXICAN POZOLE VERDE RECIPE - MY LATINA TABLE
authentic-mexican-pozole-verde-recipe-my-latina-table image
2020-01-18 Instructions. Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around …
From mylatinatable.com
4.8/5 (6)
Total Time 1 hr 20 mins
Category Main Course, Soup
Calories 150 per serving
  • Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).
  • Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.


GREEN POZOLE WITH CHICKEN RECIPE - MAMA LATINA TIPS
green-pozole-with-chicken-recipe-mama-latina-tips image
2012-09-14 RELATED POST: Authentic Traditional Red Pozole. Green pozole with chicken is my favorite. It’s both easy to make and delicious, so I would like …
From mamalatinatips.com
4.8/5 (135)
Total Time 1 hr 40 mins
Category Mexican Classics
Calories 326 per serving
  • Open the can of hominy and rinse well in a colander until the water is clear. Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit. If you don’t have a large enough pot, split everything in half and place into two pots.
  • Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too. Lastly, put water in the pot until it covers everything so far. Bring it to boil and then lower the temperature to medium and let it simmer for 45-55 minutes or until the chicken is cooked.
  • Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.


HEALTHY POZOLE VERDE CON POLLO {GREEN POZOLE WITH CHICKEN}
healthy-pozole-verde-con-pollo-green-pozole-with-chicken image
2020-05-19 Pozole Verde con Pollo: Tips, Tricks & Tools. Pozole Verde at its core is a simple chicken soup recipe with hominy and topped with sliced and …
From forkintheroad.co
4.8/5 (5)
Total Time 40 mins
Category Soups + Stews
Calories 429 per serving
  • Heat oil over medium heat in a large soup pot or dutch oven. Add onion, garlic, carrots, and celery and cook until softened and beginning to brown, about five minutes.
  • Add whole chicken breasts (or wings) and drained hominy to pot with broth. Add salt, pepper, and oregano and bring to a boil, then simmer over medium heat until chicken is cooked throughout, about 20 minutes.
  • In the meantime, add cilantro, peppers, and water to a blender or small mixer and blend until smooth, adding more water if needed.
  • When chicken is cooked throughout, remove chicken breasts from soup pot and let cool. Then use fork to shred cooled chicken and add back to pozole. Add cilantro and pepper liquid to soup and mix well, adding more salt or peppers to taste.


CHICKEN POZOLE VERDE - ISABEL EATS {EASY MEXICAN RECIPES}
chicken-pozole-verde-isabel-eats-easy-mexican image
2017-11-27 In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring …
From isabeleats.com
  • In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.
  • Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.
  • Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.


POZOLE VERDE CON POLLO (MEXICAN TOMATILLO SOUP) - A COZY ...
pozole-verde-con-pollo-mexican-tomatillo-soup-a-cozy image
2019-01-16 This Pozole Verde de pollo recipe is my favorite winter soup. This bright, flavorful and easy soup is a lot like a Mexican stew using tomatillos, …
From acozykitchen.com
5/5 (8)
Total Time 1 hr 10 mins
Category Main Course
Calories 278 per serving


TRADITIONAL MEXICAN POSOLE VERDE CON POLLO (CHICKEN ...
traditional-mexican-posole-verde-con-pollo-chicken image
Posole Verde con Pollo (Chicken) Prep Time: 5 minutes. Cook Time: 40 minutes. Total Time: 40 minutes. Yield: Serves 6. Traditional Mexican posole verde …
From rebootedmom.com
Estimated Reading Time 4 mins


POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)
pozole-verde-con-pollo-green-chicken-and-hominy-stew image
Join Rick Martinez as he teaches us his delicious version of pozole verde, Mexico's famously rich and comforting hominy stew. He'll show us how to build flavor with a broth of fresh chiles ...
From foodnetwork.com


POLLO POSOLE VERDE {GREEN CHICKEN HOMINY STEW}
pollo-posole-verde-green-chicken-hominy-stew image
RECIPES. Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST ; MEAL PLANNER; RECIPE BOX ABOUT. . Pollo Posole Verde {Green Chicken Hominy Stew} Be the first to Review/Rate this Recipe. Saved …
From mealplannerpro.com


POZOLE VERDE CON POLLO : RECIPE - GOURMETSLEUTH
Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes. Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated ...
From gourmetsleuth.com
Servings 6-8


POZOLE VERDE CON POLLO GREEN CHICKEN AND HOMINY STEW RECIPES
POZOLE VERDE CON POLLO : RECIPE - GOURMETSLEUTH. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes. Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat.
From tfrecipes.com


POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)
Nov 9, 2020 - Get Pozole Verde con Pollo (Green Chicken-and-Hominy Stew) Recipe from Food Network. Nov 9, 2020 - Get Pozole Verde con Pollo (Green Chicken-and-Hominy Stew) Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


POZOLE VERDE RECIPE BON APPETIT – COOKING FILE
2021-12-20 In a blender, whirl 3 cups of broth, spinach, cilantro, garlic, green onions, lime juice, and horseradish. Join rick martinez in the bon appétit test kitchen as he makes posole verde, a mexican stew, with chicken. Using a slotted spoon or mesh “spider,” scoop the hominy into the pumpkinseed base.
From cookingfile.com


MEXICAN POZOLE VERDE (GREEN POZOLE ) | RECIPE CART
In a skillet, heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes. To the blender ( it’s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside. Step 4. Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of ...
From getrecipecart.com


POZOLE ROJO RECIPE CHICKEN - RECIPE VALUE
2022-01-29 Pozole can be prepared red (pozole rojo), green (pozole verde) or white (pozole blanco) depending on the chiles used in its preparation (or no chiles for the white version). In a pot add in the chicken, one crosscut onion, head of garlic, and 4 bay leaves. Saute the onion first and add the garlic. Add the tomatoes and cook, stirring, until most of the liquid has …
From recipevalue.com


VEGAN HOMINY STEW - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Easy Vegetarian Posole Soup With Hominy Recipe hot www.thespruceeats.com Ingredients 3 cloves garlic (minced) 1 onion (diced) 1/2 cup water 3 carrots (sliced or grated) 3 cups vegetable broth 1 15-ounce can hominy 1 15-ounce can crushed tomatoes 1 red bell pepper (chopped) 1/2 teaspoon cumin 1/2 teaspoon salt (or to taste) 1/4 teaspoon pepper (or to taste) 1 teaspoon …
From therecipes.info


POZOLE VERDE GREEN POZOLE RECIPES
pozole verde con pollo (green chicken-and-hominy stew) My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it.
From tfrecipes.com


GREEN CHILE POZOLE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Green Pozole (Pozole Verde) - Global Kitchen Travels new globalkitchentravels.com. There are three types of pozole - red, white and green, depending what meat and type of chiles are used.Green pozole is generally made with chicken and/or pork, tomatillos and green chiles like poblano and jalapeno.Before we get to today's recipe, you can also try some other foods that …
From therecipes.info


TRADITIONAL MEXICAN SOUP WITH HOMINY - ALL INFORMATION ...
10 Best Mexican Soup with Hominy Recipes | Yummly great www.yummly.com. Mexican Chicken Soup With Tomatillos And Hominy WGBH cilantro, water, chicken broth, vegetable oil, large white onions and 10 more Red Pozole: Mexican Stew With Jackfruit, Corn, and Chiles [Vegan, Gluten-Free] One Green Planet vegetable broth, garlic cloves, ground black pepper, …
From therecipes.info


POZOLE VERDE (MEXICAN HOMINY AND CHICKEN) RECIPE - EASY ...
Pour the green sauce into the remaining chicken broth in a large pot. 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. Step 5 There are three main versions […]
From recipegoulash.com


POZOLE VERDE CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
Chicken Pozole Verde is a hearty hominy-based stew from Mexico. In this green version, the broth is made with a salsa verde made with tomatillos, cilantro, and jalapeños giving this soup a beautiful green hue, and the pumpkin seeds add a nutty flavor and creamy texture. 489 People Used More Info ›› Visit site > Chicken Pozole (Pozole Verde de Pollo) - La Piña en la Cocina …
From therecipes.info


POZOLE DE POLLO OR CHICKEN AND WHITE HOMINY STEW 5PTS RECIPE
How to make pozole verde and hominy stew? Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. How to make pozole verde con pollo with chicken? Add onion, garlic, carrots, and …
From recipegoulash.com


BEEF HOMINY STEW - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Easy Green Chile Stew Recipe | Allrecipes trend www.allrecipes.com. Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat. Step 2 Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced …
From therecipes.info


GREEN POZOLE VERDE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Pozole Verde de Pollo (Green Mexican Hominy and Chicken ... great www.closetcooking.com. Today I have a recipe for pozole verde de pollo or a green Mexican hominy and chicken soup using an ingredient that is new to me, hominy. Hominy is a dried corn has been treated with an alkali, in a process called nixtamalization and it makes for an excellent alternative for potatoes, …
From therecipes.info


Related Search