Topped this soup with crunchy cabbage, thinly sliced radishes and chunks of creamy avocado, this is the perfect meal in a bowl. It will keep in the freezer for up to three months. This Mexican-style soup is an entire meal. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. Optional: 1/2 teaspoon dried epazote. 2 teaspoons salt. Pozole Blanco, or White Chicken Pozole, is a hearty and delicious dish. Pozole Blanco is a traditional Mexican pork and hominy stew that is bursting with flavor. I covered it partially and brought it … Although pork is used in the most traditional version, there are a number of variations with chicken, beef or shrimp as well. Instructions. 1 large onion (cut in half) 1 1/2 pounds boneless chicken breast and/or thighs.

Pozole can be prepared red (pozole rojo), green (pozole verde) or white (pozole blanco) depending on the chiles used in its preparation (or no chiles for the white version). Ingredients. Pozole is a traditional Mexican soup (or stew) made of hominy and pork that is simple to make and features a spread of toppings that lets each person customize their dinner. Bring to a boil, partially cover the pot and simmer gently over medium-low heat until the corn is thoroughly tender - at a minimum allow about 3 hours for nixtamal, about 5 hours for dried corn.

12 cups good quality chicken broth. 2 cloves garlic (finely diced) 1/4 teaspoon ground cumin. It is easy to make and takes less than one hour to make and leftovers reheat wonderfully. A traditional Mexican food recipe that is perfect for chilly nights. Chicken Pozole Verde is a hearty hominy-based stew from Mexico. Measure 14 quarts of water into a huge (30-quart) pot and add the corn (either the rinsed nixtamal or the dried corn) and garlic. You can make this soup with any pre-cooked chicken or turkey. Chicken Pozole Verde – Tender white meat chicken, caramelized onions and sweet hominy combine with earthy spices to make an authentic Green Chili Chicken Posole Recipe!

Cover with water, at least 3/4 of the way up the pot.

Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Although pork is used in the most traditional version, there are a number of variations with chicken, beef or shrimp as well. To make, I placed boneless skinless chicken thighs, tomatillos, an onion, jalapenos, chicken broth, oregano and salt in a large dutch oven.

1 1/4 pounds prepared (cooked) hominy. This shortcut version transforms leftovers into a hearty meal.

In this green version, the broth is made with a salsa verde made with tomatillos, cilantro, and jalapeños giving this soup a beautiful green hue, and the pumpkin seeds add a nutty flavor and creamy texture. Chicken Posole. Pozole can be prepared red (pozole rojo), green (pozole verde) or white (pozole blanco) depending on the chiles used in its preparation (or no chiles for the white version).

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