Spicy Chicken Pozole Recipes

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

Time 1h25m

Number Of Ingredients 14

Ingredients

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

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

Ingredients

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

SPICY CHICKEN POZOLE

Spicy Chicken Pozole image

My Spicy Chicken Pozole recipe took 1st place in the soup catagory in the Let's Eat! Flavors of the Emerald Coast Cooking Contestheld in Sandestin Florida 3/4/2011.

Provided by Sherri Williams @logansw

Categories Chicken

Number Of Ingredients 12

Ingredients

6 - skinless chicken thighs
2 1/2 cup(s) chicken stock
1/2 pound(s) lb fat back, cut into small chunks
1 large onion cut into chunks
1 large poblano pepper, cut into chunks
3/4 pound(s) tomatillos, quartered
5 medium garlic cloves, chopped
20 ounce(s) can of hominy
7 ounce(s) chipotle peppers in adobo sauce (use as much or little)
2 tablespoon(s) cumin, ground
1/4 cup(s) cilantro, chopped
- salt and pepper to taste

Steps:

In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken and shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.
Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add evoo, salt and pepper to veggies. Bake in a 350 degree oven approximately 20-25 minutes, until veggies are soft.
Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot . Simmer for an additional 15 minutes.
Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It's your choice.

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