Chicken And Hominy Soup Recipes

Steps:

• Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
• Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

Steps:

• In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Steps:

• Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

Steps:

• Brown chicken in oil in a pot.
• Remove chicken with a slotted spoon and keep warm.
• Heat the pot to medium and add onion and garlic and sauté till the onion softens.
• Add chicken, chicken broth, oregano, salt and chili powder to pot.
• Reduce heat to low cover and cook for 90 minutes.
• Add hominy cook 15 more minutes.
• This is the time to check the seasonings and adjust to taste.
• Ladle into soup bowls garnish with onion, cilantro,lime, cheese (get creative).
• Warm tortillas on the side always please the belly.

Steps:

• Cook the rice according to package directions; set aside to cool.
• Put the chicken carcass and bones in a large pot (they can be in pieces). Cover with the broth and 4 cups water. Bring to a boil over medium-high heat; reduce the heat and simmer for 20 minutes. Skim any foam or fat from the top of the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth. Bring back to a simmer and cook until the vegetables are about half cooked (they will still offer a little resistance when poked with a knife), about 10 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off any meat and shred it into bite-size pieces. Roughly chop the cilantro and scallions together.
• Add the shredded chicken, cooked rice, hominy and cilantro-scallion mixture to the broth and simmer until warmed through, about 1 minute. Season with 1/2 teaspoon salt or more to taste. Serve hot with lime wedges.

Steps:

• Put the salsa verde, chicken base and cumin in the bottom of a 16-ounce lidded heat-safe container. Top with the chicken, hominy, beans, coleslaw mix, radishes if using and cilantro. Sprinkle the tortilla chips on top. Secure the lid, and refrigerate up to overnight.
• When ready to eat, add 1 cup boiling water, and stir just to allow the water to reach the bottom of the container. Cover, and let sit 3 minutes. Stir again, and eat hot.

Steps:

• Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the stoup.

Steps:

• Brown chicken over medium-high heat in saucepan.
• Remove chicken from saucepan, keep warm.
• Reheat saucepan to medium heat and saute onion and garlic until onion in translucent.
• Add cooked chicken, chicken broth, oregano, and chili powder and combine. Reduce heat to low cover and cook 15 minutes.
• Add hominy cook 15 more minutes.