QUICK CHICKEN POZOLE
Make and share this Quick Chicken Pozole recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven over med-high heat until shimmering.
- Add onion and cook until softened, about 3 minutes.
- Add garlic and chili powder and cook until fragrant, about 30 seconds.
- Add broth, tomatoes, hominy, and oregano and cook until tomatoes are soft and flavors meld, about 15 minutes.
- Add chicken and lime juice and cook until heated through, about 1 minute.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 796.2, Fat 49, SaturatedFat 13.3, Cholesterol 212.6, Sodium 533.4, Carbohydrate 27.4, Fiber 5.5, Sugar 6.4, Protein 60.8
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
SPEEDY CHICKEN POSOLE
Make and share this Speedy Chicken Posole recipe from Food.com.
Provided by cookiedog
Categories < 60 Mins
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. Or you can blacken them over a gas flame.
- Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
- Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 teaspoons oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
- Reduce heat to medium-high. Add onion mixture and remaining 1 teaspoons oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
- Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
- Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
- Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
Nutrition Facts : Calories 481, Fat 16.5, SaturatedFat 3.3, Cholesterol 141.7, Sodium 855.5, Carbohydrate 41.2, Fiber 6.8, Sugar 7.7, Protein 41.7
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- Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
- Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
- Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
- Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
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- Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
- Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
- Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
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