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This Chicken Posole Verde Recipe has shredded chicken and tender hominy in a crazy flavorful verde broth. Such wonderful flavor in the verde sauce, and you won’t believe how easy it is to make! (Thanks to Iowa Corn for sponsoring this post! All opinions are my own.)
About a month ago, I was lucky enough to attend theannual Corn Quest with Iowa Cornand 9 other bloggers. It was such an amazing trip! (Maybe you caught my Corn Salsa Recap Posta few weeks ago talking all about it?)We learned so much about corn: how it’s grown, how it’s harvested and the many different uses of corn, both in products and recipes.
During our trip, we had the pleasure of attending a cooking class at Whisk Away Caféin DeWitt, Iowa. The owner, Laura taught us many different ways that corn can be integrated into cooking. Every recipe we made usedcorn in a way that I had never thought of! We made appetizers with polenta, apple dessert tamales using masa and a corn casserole using canned corn. My favorite recipe that we made, was the Chicken Posole Verde Recipe using hominy.
This is such a crazy delicious recipe! It does take a few steps to make but I’m telling you that the flavor from doing these simple steps is SO worth it!
First, you cook the chicken in chicken broth. When it’s nice and tender, take it out and shred with a fork. Make a simple verde sauce (aka green sauce) in the blender. Cook this sauce in a pan for a few minutes, until it becomes even more green. Pour this sauce into the chicken broth and then add the hominy and chicken. Now you have yourself a delicious chicken posole verde soup that’s dinner worthy any night of the week!
If you’re wondering what in the world hominy is, let me explain.Hominy is made from dried corn kernels soaked in a lime or lye bath. They’re puffy deliciousorbs of corn and very nutritious. Corn contains a nutrient called niacin, and the alkaline reaction that occurs during hominy production allows the body to absorb it.
Also, you might be wondering what a verde sauce is.Salsa verdeis really easyto make and the ingredients are availableat most supermarkets. It can be used as a topping for tacos or as a main component in a dish, such as this chicken posole verde. It is a simple to make, flavorful and versatile salsa. Cooking it on the stove amplifies the flavor and really makes this posole verde pop!
This Chicken Posole Verde stands out among most as being incredibly flavorful while also being an easy dish that anyone can make. I hope you’ll give this a try this week and let me know what you think! Thanks for reading!
Chicken Posole Verde with shredded chicken and tender hominy in a crazy flavorful verde broth.
1 1/2lbs.bonelessskinless chicken breasts or thighs
8cupslow sodium chicken broth
2poblano peppersseeded
2jalapeñosseeded
1lb.tomatillos
salt & pepperto taste
1bunch cilantro
1Tbsp.dried Mexican oregano
225-oz cans canned hominy, mostly drained
Desired Toppings:
tortilla chipsqueso fresco, cabbage, radishes, cilantro, avocado or lime juice
Instructions
Pour chicken broth into a large soup pot and bring to a slow rolling boil. Add the chicken and cook for 15 minutes or until cooked through. Remove and shred.
Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
Spray a pan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
Add the green salsa to the chicken broth and stir together. Stir in hominy to the soup and cook for 10 minutes.
Now add the shredded chicken and simmer for an additional 10 minutes. Serve in bowls and add your favorite garnishes. Enjoy!
Shredded chicken breasts and chewy hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy Chicken Pozole Verde recipe. There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero.
The three main types of pozole are blanco (white), verde (green) and rojo (red). Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce.
There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.
Hot broth feels soothing on a sore throat, and it also helps hydrate the body. But pozole can do all that and more. Take the restorative properties of chicken noodle soup and add the spice of chilies, and you get a throat-soothing, hydrating, sinus-clearing, detoxifying miracle food.
Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.
Therefore, enjoying a cup of pozole may be a comforting way to add more nutrients to your diet. Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.
Both soups are also deeply emblematic of their cultures. The roots of pozole pre-date Spanish colonization, and the dish is said to have had ritual significance for the indigenous people of Mexico. Its principal ingredient, corn, was a sacred crop to the Aztecs and Mayans.
Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500's, cannibalism was banned and the meat in this dish was replaced with pork.
The most significant difference lies in the protein. People who prefer leaner meats, such as chicken, usually opt for green pozole. Red pozole is served with pork, white pozole is made with beef, and menudo is made from beef tripe. The traditional soups don't have to include traditional meat cuts, however.
Pozole verde usually includes tomatillos and jalapenos instead of red ancho chiles and so did Maria's version. Ben thought it had a fresher taste than the red, probably the result of the tomatillo tastes coming through. Rich said, “The green seems a little thinner; the red was more full-bodied.”
The indigenous ancestors used human flesh in the stew. Aztec priests would make human sacrifices to their gods, offering up the heart and using the rest of the flesh for a ceremonial pozole. After the Spanish conquest, Spanish rulers outlawed cannibalism, and so pork was used in replacement of human flesh in pozole.
The dish has more than 1,500 calories and 93 grams of fat. Factor in toppings like guacamole and sour cream, and you'll get most of your day's calories and sodium in one meal.
Pozole is high in zinc, potassium, and niacin, also known as vitamin B3. In just 1 cup of pozole, you are getting 20% of the Daily Value for zinc, 8% of the Daily Value for potassium, and 36% of the Daily Value for niacin.
Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. To make the salsa verde, you will need to cook the tomatillos, which you can do by either boiling them, broiling them in the oven, or pan roasting them.
Hominy comes from yellow or white maize, also known as field corn. Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with.
Carrillo Arronte explains the differences between green, red and white pozole. Pozole Verde: for traditional green pozole, you must add fresh serrano chiles, tomatillos, fresh herbs and toasted pumpkin seeds. Pozole Rojo: for red pozole, the meat must be made with roasted tomatoes and dry guajillo chiles.
You'll find three main sorts of posole in large pots atop Mexican stoves come any feast, Sunday afternoon, or large family gathering: red posole darkened crimson by dried red chiles; green posole verdant by fresh or roasted green chiles (and often tomatillos); and white posole, of a clear base broth and only flecked, ...
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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