Authentic Mexican Chicken Posole Recipes

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EASY CHICKEN POSOLE

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



Easy Chicken Posole image

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

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

AUTHENTIC MEXICAN POZOLE

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

Provided by razzle dazzle

Categories     Stocks

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 17



Authentic Mexican Pozole image

Steps:

  • This recipe requires a simple prep.
  • Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  • I boil my ancho chilies in a separate small pot for the garnish part(read below).
  • Now you are ready to cook.
  • Place the meat in a large saucepan and just cover with lightly salted water.
  • Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  • Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  • Remove meat and broth, reserving both.
  • Saute the remaining chopped onion and garlic in oil until translucent.
  • Add the remaining spices, stir for a minute.
  • Cut the reserved pork into 1 inch cubes and add to the pan.
  • Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  • If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  • Degrease the stew, taste for salt, and serve in soup bowls.
  • This is a delicious recipe and well worth the effort to make.
  • Garnishes that are always served with are:.
  • lots of lime/lemon wedges.
  • sliced radishes.
  • chopped cilantro.
  • Shredded cabbage(not red).
  • fresh/ packaged fried corn tortillas.
  • When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)

TRADITIONAL MEXICAN POZOLE

This is the best recipe I've found- it uses the flavors of cloves to balance the spiciness of the chili.

Provided by godluvsmommas

Categories     Pork

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 19



Traditional Mexican Pozole image

Steps:

  • Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them. Drain the hominy rinse. Now you are ready to start cooking.
  • Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
  • Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.

Nutrition Facts : Calories 306.6, Fat 19.6, SaturatedFat 5.9, Cholesterol 60.4, Sodium 590.1, Carbohydrate 15.4, Fiber 2.9, Sugar 2.4, Protein 16.4

1 1/2 lbs pork shoulder
1/2 onion, stuck with
2 cloves
2 garlic cloves, peeled
5 peppercorns
1/2 teaspoon whole cumin seed
1 pinch oregano
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon clove
1/2 teaspoon cayenne
4 cups white hominy, drained and rinsed
3 -5 cups pork broth, leftover from cooking pork shoulder
1 cup canned diced green chiles
1 teaspoon salt, to taste
2 jalapenos, chopped (optional)

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