Chili Con Pollo Recipes

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POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)

My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.

Provided by Rick Martinez

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16



Pozole Verde con Pollo (Green Chicken-and-Hominy Stew) image

Steps:

  • Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
  • Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
  • Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
  • need to rinse it out!) and puree until completely smooth.
  • Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.

2 tablespoons bacon fat, lard or olive oil
2 large poblano chiles (367 grams), stemmed, seeded and roughly chopped
3 large jalapenos (80 grams), stemmed, seeded and roughly chopped
1 large bunch scallions (187 grams), roughly chopped, green and white parts kept separate
1/2 cup pepitas (65 grams)
4 cloves garlic, lightly crushed
3 tablespoons Diamond Crystal kosher salt (24 grams) or 1 tablespoon plus 1 teaspoon Morton kosher salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
7 medium tomatillos (500 grams), husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
Two 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro (50 grams), roughly chopped
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups total)
Sliced onion, sliced radish, sliced avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

CHILI CON POLLO

In a hurry? In just 20 minutes, you can serve a hearty chicken chili with three different varieties of beans.

Provided by DuChick

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Chili Con Pollo image

Steps:

  • In large saucepan, combine all ingredients except sour cream and salsa.
  • Cook over medium heat about 10 minutes, stirring occasionally, until hot.
  • Ladle chili into individual bowls.
  • Top each serving with sour cream and salsa.

Nutrition Facts : Calories 535, Fat 8.3, SaturatedFat 2.9, Cholesterol 44.7, Sodium 1228.6, Carbohydrate 80.2, Fiber 17.4, Sugar 1.3, Protein 37.3

1 1/2 cups cubed cooked chicken
2 cups red kidney beans, drained, rinsed (from 19-oz can)
1 (15 ounce) can chickpeas, drained, rinsed (garbanzo beans)
1 (15 ounce) can chili beans, in sauce undrained
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
4 tablespoons sour cream, if desired
4 tablespoons green chili salsa, if desired

CHICKEN CHILLI CON CARNE

Not too keen on red meat? Try our chicken version of chilli con carne, with all the richness of the classic dish. It's the perfect sofa supper on cold nights

Provided by Esther Clark

Time 1h15m

Number Of Ingredients 19



Chicken chilli con carne image

Steps:

  • Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
  • Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
  • Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.

Nutrition Facts : Calories 346 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium

2 tbsp olive oil
1 onion, sliced
2 mixed peppers, sliced (use red, yellow or orange peppers)
2 large garlic cloves, crushed
1 small bunch of coriander, stalks finely chopped and leaves roughly chopped
½ tbsp ground coriander
1 tbsp ground cumin
1-2 tsp chipotle paste
400g can chopped tomatoes
1 tbsp tomato purée
300ml chicken stock
1 small cinnamon stick
4 chicken thighs, bone-in
400g can black beans
400g can kidney beans, drained
1 tbsp red wine vinegar
20g dark chocolate (at least 70% cocoa solids)
cooked rice or tortilla chips
guacamole and soured cream (optional)

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