POSOLE RECIPES CHICKEN RECIPES

CHICKEN POSOLE RECIPE | MYRECIPES

Chicken Posole Recipe | MyRecipes image

Posole is a hearty Mexican soup made with hominy and a variety of fresh vegetables. This version has shredded chicken and gets its distinct flavor from jalapeno peppers, chili powder, cumin, cilantro, and lime juice.

Provided by Cynthia Nicholson

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Yield Makes 12 servings

Number Of Ingredients 15

Ingredients

1 4 ½- to 5-pound chicken
4 medium onions
1 celery stalk, cut into 2-inch chunks
4 to 6 sprigs parsley
½ teaspoon black pepper
2 fresh poblano chiles, seeded and chopped, or two 4 ½-ounce cans
3 fresh jalapeños, seeded and chopped
4 large cloves garlic, minced
2 15-ounce cans hominy, drained
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground or dried oregano
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice

Steps:

Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

Nutrition Facts : Calories 200 calories, CarbohydrateContent 14 g, CholesterolContent 61 mg, FatContent 6 g, FiberContent 3 g, ProteinContent 22 mg, SaturatedFatContent 2 g, SodiumContent 770 mg

SUPERFAST CHICKEN POSOLE RECIPE | MYRECIPES

Superfast Chicken Posole Recipe | MyRecipes image

Provided by David Bonom

Total Time 20 minutes

Yield 4 servings (serving size: 1 1/2 cups soup, 2 tablespoons avocado, and 1 radish)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 teaspoon dried oregano
¾ teaspoon ground cumin
½ teaspoon chili powder
2 garlic cloves, minced
1 (8-ounce) package prechopped onion and celery mix
4 canned tomatillos, drained and coarsely chopped
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15-ounce) can white hominy, rinsed and drained
2 cups chopped skinless, boneless rotisserie chicken breast
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon black pepper
½ ripe peeled avocado, diced
4 radishes, thinly sliced
Cilantro leaves (optional)

Steps:

Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in tomatillos; cook 1 minute. Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and radish. Garnish with cilantro, if desired.

Nutrition Facts : Calories 290 calories, CarbohydrateContent 20.2 g, CholesterolContent 60 mg, FatContent 11.2 g, FiberContent 4.5 g, ProteinContent 28.2 g, SaturatedFatContent 2.2 g, SodiumContent 452 mg

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