CHICKEN POSOLE RECIPES

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CROCK POT CHICKEN POSOLE SOUP RECIPE - HOW TO MAKE EASY ...



Crock Pot Chicken Posole Soup Recipe - How to Make Easy ... image

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

4 c.

low-sodium chicken broth

3

boneless skinless chicken breasts

2

poblano peppers, chopped 

1

white onion, chopped

2

cloves garlic, minced

1 tbsp.

cumin

1 tbsp.

oregano

2 tsp.

chili powder

2 tsp.

kosher salt

Freshly ground black pepper

2

(15-oz) cans hominy, drained and rinsed  

Thinly sliced radishes, for garnish

Sliced green cabbage, for garnish

Fresh cilantro, for garnish

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



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

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

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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
  • 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
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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
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  • 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.
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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.
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Reviews 5.0
Total Time 1 hours 10 minutes
Calories 431.4 per serving
  • To serve, divide among bowls, and garnish as desired.
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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
  • 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
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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
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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.
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