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. …

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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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 …

Rating: 5/5(2)
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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Healthy Pozole Verde con Pollo {Green Pozole with …

WEBMay 15, 2018 · Add onion, garlic, carrots, and celery and cook until softened and beginning to brown, about five minutes. Add whole …

1. Heat oil over medium heat in a large soup pot or dutch oven. Add onion, garlic, carrots, and celery and cook until softened and beginning to brown, about five minutes.
2. Add whole chicken breasts (or wings) and drained hominy to pot with broth. Add salt, pepper, and oregano and bring to a boil, then simmer over medium heat until chicken is cooked throughout, about 20 minutes.
3. In the meantime, add cilantro, peppers, and water to a blender or small mixer and blend until smooth, adding more water if needed.
4. When chicken is cooked throughout, remove chicken breasts from soup pot and let cool. Then use fork to shred cooled chicken and add back to pozole. Add cilantro and pepper liquid to soup and mix well, adding more salt or peppers to taste.

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