CROCK POT CHICKEN POSOLE SOUP RECIPE - HOW TO MAKE EASY ...
This easy Posole from Delish.com is the perfect way to enjoy your favorite Mexican dish.
Provided by Lena Abraham
Categories low-carb autumn weeknight meals winter dinner
Total Time 6 hours 40 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4-6
Number Of Ingredients 14
Steps:
- Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes. Serve soup into bowls and garnish with radish, cabbage and cilantro.
CHICKEN POSOLE RECIPE - FOOD.COM
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
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
More about "chicken posole recipes"
POSOLE ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. For a bright soup with bold heat, add arbol and ancho chile sauce!
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 20 minutes
Category main-dish
Cuisine mexican
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 20 minutes
Category main-dish
Cuisine mexican
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos
See details
CHICKEN WILD RICE SOUP RECIPE: HOW TO MAKE IT
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch
Calories 154 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch
Calories 154 calories per serving
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
See details
CHICKEN POSOLE RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 431.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 431.4 per serving
- To serve, divide among bowls, and garnish as desired.
See details
POSOLE ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. For a bright soup with bold heat, add arbol and ancho chile sauce!
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 20 minutes
Category main-dish
Cuisine mexican
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 20 minutes
Category main-dish
Cuisine mexican
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos
See details
CHICKEN WILD RICE SOUP RECIPE: HOW TO MAKE IT
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch
Calories 154 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch
Calories 154 calories per serving
- In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
See details
10 BEST MEXICAN CHICKEN POSOLE RECIPES | YUMMLY
Jan 18, 2022 · Mexican Chicken Posole Recipes 272,582 Recipes. Last updated Jan 18, 2022. This search takes into account your taste preferences. 272,582 suggested recipes. Mexican Chicken Posole …
From yummly.com
From yummly.com
See details
INSTANT POT® CHICKEN POSOLE VERDE RECIPE | ALLRECIPES
See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken …
From allrecipes.com
From allrecipes.com
See details
SLOW COOKER CHICKEN POSOLE | KITCHN
Nov 21, 2019 · Place the chicken, broth, onion, poblano, garlic, cumin, chili powder, oregano, and salt in a 5-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the chicken …
From thekitchn.com
From thekitchn.com
See details
NEW MEXICO GREEN CHILE CHICKEN POSOLE - MJ'S KITCHEN
Dec 16, 2015 · Chicken thighs are cooked with the posole during the first 30 minutes, providing a chicken stock. The meat is removed from the thigh bones and added back into the posole along …
From mjskitchen.com
From mjskitchen.com
See details
CHICKEN POZOLE SOUP RECIPE - COOKING CLASSY
Jan 23, 2019 · What is Pozole (or Posole)? Pozole is a traditional Mexican stew that’s made with hominy and meat (either pork or chicken) and its commonly garnished with cabbage, chile peppers, radishes, avocado, cilantro or limes. Pozole (posole…
From cookingclassy.com
From cookingclassy.com
See details
MEXICAN CHICKEN POZOLE VERDE RECIPE - ANYA VON BREMZEN ...
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 ...
From foodandwine.com
From foodandwine.com
See details
SLOW-COOKER POSOLE | ALLRECIPES
Made in a slow cooker, this streamlined version of classic Mexican Posole combines traditional ingredients such as hominy, green chiles, garlic, onions, oregano, and enchilada sauce with …
From allrecipes.com
From allrecipes.com
See details
RED POSOLE RECIPE - ISABEL EATS - EASY MEXICAN RECIPES
Nov 09, 2020 · Posole is a traditional Mexican stew made with tender meat and hominy in a savory chile broth. There are many variations of the dish, including some with a red chile or green chile broth and some made with chicken…
From isabeleats.com
From isabeleats.com
See details
EASY GREEN CHILE CHICKEN POSOLE | WWW.HATCHCHILECO.COM
Add hominy with juice, diced green chiles, chicken, and chicken stock. Season with cumin, oregano, and salt. Bring to a boil and cook over medium heat for 20 minutes. Taste and adjust salt if …
From hatchchileco.com
From hatchchileco.com
See details
38 BEST CHICKEN SOUP RECIPES - EASY CHICKEN SOUP RECIPES
Jul 19, 2020 · We've rounded up the all-time best chicken soup recipes that'll be your new favorite comfort food. Simple, savory, and oh-so-delicious, these easy chicken soup recipes and slow cooker chicken soup recipes …
From countryliving.com
From countryliving.com
See details
38 BEST CHICKEN SOUP RECIPES - EASY CHICKEN SOUP RECIPES
Jul 19, 2020 · We've rounded up the all-time best chicken soup recipes that'll be your new favorite comfort food. Simple, savory, and oh-so-delicious, these easy chicken soup recipes and slow cooker chicken soup recipes …
From countryliving.com
From countryliving.com
See details