posole

This easy Posole from Delish.com is the perfect way to enjoy your favorite Mexican dish. 

Slow-Cooker Chicken Pozole

c. low-sodium chicken broth

chicken breasts

poblano peppers, chopped

white onion, chopped

garlic,

tbsp. cumin

oregano

chili powder

kosher salt

black pepper

(15-oz) cans hominy, drained and rinsed

radishes,

green cabbage,

cilantro,

What do you use your crock-pot for the most?

Yum! Very flavorful and super easy to make!

I made this today and my family loved it. My husband is from Mexico and loves pazole. He said it wasn’t traditional due to not being red or green, but it was good. No complaints here!

OMG 
Slam Dunk
Family Loves it
Husband says I can mk it everyday 
Comments fr the family:
Delicious 
Flavorful
Great Job
Delicious 
Superb
Nice & Spicey (my husband did not have to add the hot sauce 😋🙃)
This will be a dish to make for Family & Friends 
Thank You for sharing this wonderful dish i can now add to my recipe collection 🙏🏽📖😋 💗

Delicious it was so easy . I added a can of Chile Verde. Si muy bueno

I really enjoyed this quick and easy rendition of posole however, while I kept the ingredients the same, I actually just used a rotisserie chicken and shredded that and threw it in a pot on the stove with all the other ingredients, except the garnishes. I actually make this every "crock pot" season/fall. It literally gets eaten very quickly. Sometimes I make two batches just to have extra.

Loved it, kids love it, hubby loved it..... this one is a keeper

You need to go to New Mexico, it is the only place to find correct posole.

https://streaming.hearstdigitalstudios.com/c84ebdc8-19d3-417d-b5f4-20f9e8898e56/video_rover_16x9_1080p_hd_1540330505_95999.mp4

Chicken Posole Is The Comforting Mexican Soup You Need to Know About

Chicken Posole Will Warm You Right Up

A flavorful Mexican Stew called Pozole Verde! This version is lightened up with chicken (instead of pork) and is the loveliest vibrant green! Loaded up with veggies, this makes for a healthy, delicious dinner with lots of texture and flavor. Perfect for entertaining!

 Mexican Pozole Verde (Green Pozole ) 

flavorful chicken stock (see notes)

tsp kosher salt

coriander

dried Mexican oregano

cumin

chicken breasts (or use thighs)

——–

tomatillos,

onion, rough chopped

poblano chilies,

jalapeno, seeded and halved (add 1 more for extra spicy)

garlic cloves

——-

olive oil

whole bunch cilantro, tender stems OK

Cook the chicken

In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they&#8217;re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.

Make the Verde Sauce

In a blender, add one cup of water. Add tomatillos, onion, garlic, poblanos and jalapeno garlic. Blend until smooth, scraping down sides if necessary.

In a skillet,  heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about  10 minutes.  To the blender ( it&#8217;s ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside.

Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat.

Add the cilantro and their tender stems  into the blender with the chicken stock, cover tightly with a kitchen towel and blend until smooth. Add the reserved 1 cup of hominy. Blend again until smooth. If you need more liquid to get the blender going, just ladle from the pot.  Add this to the soup.

Taste the soup.  Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.

Serve the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.

Yes i used Pinto Beans, didn't miss the chicken at all

Fabulous recipe. So worth cooking with dried beans and hominy to create the depth in the soup base. I would make this again!  Zack's heirloom corn chips complemented this stew perfectly!

So, so good!! Even my 5 year old loved it.

This soup is hearty, healthy, loaded with fresh goodness and full of exciting flavors. It's very similar to chicken tortilla soup but with added cabbage and hominy. If you like Mexican food you will love this soup! Makes about 12 cups.

Chicken Pozole Soup

medium yellow onion, (chopped (1 1/4 cups))

jalapeños (to taste*), (seeded and minced)

garlic cloves, (minced (1 Tbsp))

tsp chili powder, (or more to taste)

tsp cumin

chicken broth

(14.5 oz) can petite diced tomatoes

Salt and black pepper, (to taste)

chicken

(29 oz) can Mexican Style hominy, (drained and rinsed)

cilantro

lime juice

cabbage, (chopped (cut into pieces about 3/4-inch))

monterey jack or cheddar cheese

sour cream

avocado, (diced)

oz tortilla chips

Heat olive oil in a large pot over medium-high heat. Add onion and saute 5 minutes then add jalapeños, garlic, chili powder, and cumin and saute 1 minute longer.

Pour in chicken broth, tomatoes and season with salt and pepper to taste.

Bring mixture to a boil then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.

Stir in chicken and hominy and heat through, about 1 - 2 minutes. Stir in cilantro and lime juice.

To serve: place a handful of chopped cabbage in serving bowl laddle soup over cabbage, top with grated cheese, diced avocados, sour cream and serve warm with tortilla chips.

New Mexican Posolé made with pork roast, hominy, chile sauce, and a rich and flavorful broth is a delicious Instant Pot or Slow Cooker soup.

New Mexican Posolé

New Mexican red chile pods (stemmed and seeded)

garlic (chopped)

onion

pork

hominy ((2 15-oz cans), drained and rinsed)

salt (or more to taste)

Boil about 2 cups of water. Add your dried chiles (wear gloves!) that have had the stems and seeds removed to a large bowl. Cover with boiling water and weigh down with another plate to ensure they are fully submerged. Allow to soak for at least 30 minutes.

Transfer softened chiles along with 1 1/2 cups of the soaking water and the chopped garlic to a blender. Process until smooth and set aside.

To cook in the crockpot: Cut the pork into bite sized pieces. In a large saute pan, cook the onion and pork on high heat, turning only once, for a total of about 8 minutes to brown. Transfer onion and pork to a slow cooker. Add chicken broth, hominy, salt, and 1/4 - 3/4 cup of the chile sauce to the slow cooker. If you are unsure about how spicy your sauce is, start out with a small amount. You can always add more. Cook on low 6-8 hours. Shred pork, if desired, before serving.

 To cook in the Instant Pot: Brown the whole roast along with the onion for 3-4 minutes on each side in order to get a nice sear. Add all 8 cups of the chicken broth, 1/4 - 3/4 cup of the chile sauce (again, less is more if it is super spicy), and the salt. Cook on high pressure for 90 minutes. You can slow or quick release the pressure (I usually do quick release because I&#x27;m in a hurry). Remove the meat and transfer it to a cutting board. When cool enough to handle, shred the meat, discard the fat, and add the meat back to the soup. Add hominy to the hot broth and allow everything to heat through before serving.  Add additional chile sauce and/or salt, to taste.

To serve, top with fresh cilantro, avocado, chopped radishes, shredded cheese, and additional chile sauce for extra spice.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

Posole Verde with Chicken 

yellow onion, chopped

garlic cloves, sliced

½ teaspoon dried oregano (preferably Mexican),

husked,

poblano chiles

serrano chiles

Cubanelle peppers (or 2 more poblanos)

golden

Kosher salt, freshly ground pepper

cilantro leaves

red onion, very finely chopped

Lime (for serving)

Bon Appétit

Heat oil in a large heavy pot or Dutch oven over medium. Cook yellow onion and garlic, stirring occasionally, until very tender, 12–15 minutes. Add coriander, cumin, and ½ tsp. oregano and cook, stirring constantly, until very fragrant, about 1 minute.

Add chicken and 12 cups water. Bring to a simmer and cook, uncovered and reducing heat as needed to maintain a very gentle simmer, until chicken is cooked through (if it isn’t completely submerged, you can turn it once or twice) and legs wiggle easily in their joints, 40–50 minutes. At this point, you can let chicken and broth cool, then chill  overnight.

Meanwhile, preheat oven to 425◦. Spread tomatillos, poblano chiles, serrano chiles, and peppers on a large rimmed baking sheet. Roast, tossing once or twice, until tomatillos are tender and peppers are browned and collapsing, 30–40 minutes. Let cool.

Transfer chicken to a cutting board, reserving broth, and let cool until easy to handle. Remove meat from bones and shred into bite-size pieces. Discard bones.

Split open chiles and peppers and discard stems and seeds. Discard any skin that can be easily peeled off; otherwise, just leave it on. Reserve baking sheet. Purée tomatillos, chiles, and peppers in a blender until smooth. Stir purée into broth and bring to a simmer.

Spread hominy in an even layer on reserved baking sheet and roast, tossing once, until lightly toasted, very fragrant, and just beginning to brown around edges of baking sheet, 12–18 minutes. Scrape into pot with broth.

Simmer broth, uncovered and seasoning with salt and pepper as needed, until flavors meld and broth is rich tasting, about 20 minutes. Ladle ½ cup broth into blender. Add 2 cups cilantro and purée until smooth and very bright green, at least 1 minute. Stir chicken into broth and heat through, followed by cilantro purée. Season with salt, if needed.

Divide posole among bowls. Top with red onion and cilantro and serve with lime wedges alongside.

Do Ahead: Chicken can be cooked 3 days ahead; cool in broth, cover, and chill.

Pork Pozole is a delicious brothy soup that combines various seasonings, pork, chiles, and hominy to give you a mouth-watering Mexican-style meal.

Pork Pozole

vegetable oil

onion,

garlic

tbsp. chili powder

(4 oz.) Schnucks diced green chiles

white hominy, drained and rinsed

pork roast,

unsalted chicken broth

lime wedges to serve (optional)

radishes (optional)

In a medium pot, heat oil over medium. Add onions and garlic and cook 3–4 minutes until translucent. Add cumin, chili powder and oregano; stir to coat. Stir in chiles, hominy, pork, broth and 1 cup water.

Bring to a boil, then lower heat to simmer 30 minutes. Remove from heat and cool at room temperature 10–15 minutes.

Stir in cilantro and serve with sliced radishes and lime wedges, if desired.

Hearty Mexican Chicken Stew filled with warm spices and tender chicken.

Green Chili Chicken Posole

Spice Mix

tbsp cumin

tsp salt

tsp green chili powder (optional)

Stew

chicken breasts (boneless skinless)

hominy (drained)

green chili enchilada sauce

verde sauce

green chilis (mild)

water (or chicken stock)

Optional toppings - thinly sliced cabbage, radishes, jalapeños, avocados and sour cream

Preheat the oven to 325 degrees.

Add the ingredients for the spice mix into a large plastic bag. Add the chicken breast into the bag, massage in the spices, set aside.

Dice the onions and minced the garlic. Set aside.

Heat a heavy bottom pot over medium heat. When hot, add the olive oil and brown the chicken breast on both sides - 2 to 3 minutes per side.&nbsp;

Next add the onions to the pot and give them a quick sauté - about two minutes. Add the minced garlic and continue to sauté another few seconds until the vegetables become fragrant.

Add the remaining ingredients - enchilada &amp; verde sauce, green chilis and hominy.&nbsp;

Tightly cover and place in the preheated oven for two hours.

While the stew is baking in the oven prepare the toppings. Slice the cabbage, jalapeños and radishes. Dice the avocado right before serving.

When you remove the stew from the oven, pull out the chicken breast. Shred with two forks and return the chicken to the stew, mix together well.

Top with garnishes, serve and enjoy!

A delicious way to use leftover roast pork with directions for making in an electric pressure cooker.

Leftover Pork Roast Stew with Hominy (Posole)

vegetable oil (I use avocado oil)

onion (finely diced)

celery (finely diced (optional))

carrots (finely diced)

garlic (finely chopped)

fresh oregano (finely chopped (or substitute 1/4 teaspoon dried))

salt

pepper

Press the Sauté button and allow to preheat until it says HOT. Add oil and chopped onions and cook for about 3-4 minutes, stirring frequently until onions are softened.

Add remaining ingredients, except cilantro, to Instant Pot and stir to combine. Place the lid on and close the pressure valve. Press the &quot;Manual&quot; button and then adjust the time by using the + or - button to set for 7 minutes on HIGH Pressure.

When finished, use a quick release. Alternatively, allow pot to lose pressure naturally (do nothing) and it will automatically keep your soup warm until you are ready to eat.

Add chopped cilantro when serving.

Vegetarian Pozole Verde

2.2 lb bag of heirloom corn

.32 oz cal

Cooking oil

Spanish onions, medium diced

carrots, medium diced

cauliflower

tomatillos, peeled

poblano peppers

tsp pink peppercorn

pumpkin seeds

tbsp sesame seed

pickled serrano pepper jalapeño

including

Salt and lime juice

Rinse the corn in a colander to remove any debris or chaff.

Pour the corn into a large nonreactive pot and add the cal directly into the pot. (You can also pre-mix a slurry of cal and water and add to the water to ensure even distribution.) Add just enough water to cover the corn by 4 inches [10 cm] and stir everything together with a spatula to evenly incorporate.

Cover the pot (optional; however, it helps to get to temperature faster) and place over high heat. Bring to a boil, then lower the heat to medium for a simmer. Using a fine-mesh sieve, skim any unwanted kernels or particles that float to the surface and discard.

Cook the corn for about 20 to 30 minutes, depending on the varietal stirring every 5 minutes or so to keep the corn from sticking and to keep the cal well distributed. Check a kernel for done-ness using the following method:-Remove a kernel and rub it between your fingers. You want the skin to easily slide off.-Taste a kernel. When it’s ready, it will be tender, but still quite al dente (like a boiled peanut or roasted cashew) with a firm chalky center.

Continue cooking if necessary, checking every 5 minutes, until the skins are loosened and you have reached the desired texture and flavor. Remove from the heat and cover the pot. Let the pot sit undisturbed for 6 to 12 hours.

Drain the steeped corn, now called nixtamal, into a colander. Rinse, massage, and agitate the nixtamal vigorously until no skins remain.

Fill a separate pot with enough water to cover the nixtamal with about 2 in [5 cm] of water. Bring to a boil over high heat, then lower to a simmer (medium-high heat). Add the rinsed nixtamal and cook until it softens to your desired texture (between 2 and 6 hours). 

Toast all spices and grind them to a fine powder using a spice grinder or molcajete.

The tomatillo and poblano and garlic can either be boiled OR charred on a comal (my preference). You’ll then need to peel the peppers, but leave the charred skin on the tomatillos and garlic.&amp;nbsp;

Place everything into a blender and pulse until it looks and has the consistency of a thick salsa.&amp;nbsp;Use water if it needs to be thinned out but don’t thin it out too much as it should be a thicker consistency.&amp;nbsp;

Season with salt and lime to your taste. Add more serrano if you want it spicier.&amp;nbsp;

Next, sauté the vegetables in some type of fat. I use grapeseed oil but you can use any neutral fat. 

Once the vegetables start to soften (but aren’t fully soft!) add the nixtamalized corn with all of the cooking liquid. I like my vegetables to still have a bite to them, so I don’t let them cook too far or else they’ll be mushy.&amp;nbsp;

If the pot needs more liquid, add just enough for all of the ingredients to be submerged in liquid. Don’t overdo it or the pozole will be too soupy and loose.&amp;nbsp;

Let this simmer for 15-20 minutes.&amp;nbsp;

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Top Tags

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