CHICKEN HOMINY POSOLE RECIPES

Name: Chicken Posole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon olive oil; 2 medium onions, chopped; 8 garlic cloves, minced; 1/3 cup tomato paste; 3 tablespoons chili powder; 1 teaspoon dried oregano; 4 (14 1/2 ounce) cans reduced-sodium chicken broth; 4 (15 ounce) cans white hominy, drained; 6 3/4 cups shredded cooked chicken (2 pounds) or 6 3/4 cups turkey meat (2 pounds); coarse salt; pepper; avocado; thinly sliced radish; crumbled tortilla chips (optional)

CHICKEN POSOLE RECIPE - FOOD.COM

Chicken Posole Recipe - Food.com image

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.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 (14 1/2 ounce) cans reduced-sodium chicken broth
4 (15 ounce) cans white hominy, drained
6 3/4 cups shredded cooked chicken (2 pounds) or 6 3/4 cups turkey meat (2 pounds)
coarse salt
pepper
avocado
thinly sliced radish
crumbled tortilla chips (optional)

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 431.4, FatContent 13.2, SaturatedFatContent 3.1, CholesterolContent 88.6, SodiumContent 733.8, CarbohydrateContent 40, FiberContent 7.4, SugarContent 6.9, ProteinContent 38.2

POSOLE (TOMATILLO, CHICKEN, AND HOMINY SOUP) RECIPE ...

Posole (Tomatillo, Chicken, and Hominy Soup) Recipe ... image

This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."

Provided by Jim Peterson

Yield 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)

Number Of Ingredients 11

Ingredients

1 pound tomatillos
6 cups Brown Chicken Stock
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
½ cup chopped fresh cilantro
¼ cup reduced-fat sour cream
8 lime wedges

Steps:

Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.
Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.

Nutrition Facts : Calories 233 calories, CarbohydrateContent 19.4 g, CholesterolContent 79 mg, FatContent 4.1 g, FiberContent 4 g, ProteinContent 31.8 g, SaturatedFatContent 1.3 g, SodiumContent 548 mg

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