Easy Pozole Recipe Chicken

Easy Chicken Pozole Recipe

WebJan 19, 2024 · Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When …

Rating: 5/5(206)
1. 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.
2. 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.

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Mexican Chicken Posole The Harvest Kitchen

WebAug 11, 2022 · Remove the chicken with a slotted spoon and set aside. Add the onion and garlic to the pot and saute for about 3 to 4 minutes. …

1. Heat the olive oil in a large Dutch oven over medium heat, add the chicken and cook on all sides for about 5 minutes.
2. Remove the chicken with a slotted spoon and set aside.
3. Add the onion and garlic to the pot and saute for about 3 to 4 minutes.
4. Add the chili powder, oregano, and cumin.

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20Minute Chicken Posole Domesticate ME

WebJan 14, 2014 · Add the oregano, cumin and chili powder and cook for 1 more minute. Add the chili puree, shredded chicken, hominy and …

1. Place the green chilies and ½ a cup of chicken stock in a blender or food processor and puree until smooth. Briefly set aside until ready to use.
2. Heat the olive oil in a medium Dutch oven or pot. When hot, add the minced onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn this mixture, people!) Add the oregano, cumin and chili powder and cook for 1 more minute.
3. Add the chili puree, shredded chicken, hominy and remaining 3½ cups of chicken stock to the Dutch oven/pot and bring the mixture to a boil. Lower the heat to a simmer and cook for 10 minutes. Taste your posole and season with salt.
4. Ladle the posole into bowls and garnish with fresh lime juice and toppings of your choice.

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