Best 2 Abuelitas Pozole De Pollo Recipes

Introducing "Abuelitas Pozole de Pollo": A Culinary Journey into Mexican Tradition. Embark on a flavorful odyssey as we delve into the depths of Mexican gastronomy with Abuelitas pozole de pollo, a quintessential dish that embodies the warmth and authenticity of Mexican cuisine. Rooted in ancient traditions, pozole, meaning "hominy stew," has been enjoyed for centuries, becoming an integral part of Mexican culture and a beloved staple in many households. Join us as we explore the secrets behind Abuelitas pozole de pollo, unraveling the intricate layers of flavors and the heartwarming stories that make this dish so special. Prepare your taste buds for a tantalizing adventure as we uncover the culinary secrets passed down through generations, ensuring that the legacy of Abuelita's pozole de pollo continues to thrive.

Check out the recipes below so you can choose the best recipe for yourself!

POZOLE VERDE CON POLLO

Pozole Verde con Pollo image

In Mexico, dishes can be interpreted in so many different ways depending on your sazón (personal taste), what part of the country you live in and what fruits and vegetables grow there. Pozole verde is a dish that I have always loved, and anywhere I travel in Mexico, I need to try it.

Provided by Rick Martinez

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons bacon fat, lard or extra-virgin olive oil
2 large poblano chile peppers, stemmed, seeded and roughly chopped
3 large jalapeño peppers, stemmed, seeded and roughly chopped
1 bunch scallions, roughly chopped, green and white parts separated
1/2 cup pepitas
4 cloves garlic, lightly crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
Kosher salt
7 medium tomatillos, husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
2 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro, roughly chopped (about 1 packed cup)
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups)
Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

Steps:

Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

QUICK POZOLE DE POLLO

Quick Pozole De Pollo image

It's a little twist, fast and easy, from the traditional and time consuming way of making it, but still, with a ......deliciossso....flavor!!!

Provided by Ms. Ayons dishes

Categories Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs chicken legs with thigh, cut in halves
1 (15 ounce) can white hominy, drained
2 (8 ounce) cans of el pato tomato sauce
2 tablespoons chicken bouillon
1 large onion, finely diced
1 large cabbage, shredded
10 -12 radishes, thinly sliced
4 -5 lemons, quartered
10 -12 tostadas
1 teaspoon dried oregano, crushed

Steps:

In large stock pot add enough water to cover chicken.
Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
Add hominy, El Pato tomato sauce and chicken bouillon.
Let it simmer for 20 minutes longer.
Ladle/spoon into a large individual serving bowl.
Garnish with cabbage, onions and radishes to taste.
Add some lemon and oregano to taste.
Enjoy it with tostadas on the side.

Nutrition Facts : Calories 576.9, Fat 28.9, SaturatedFat 7.9, Cholesterol 188.4, Sodium 801.6, Carbohydrate 38, Fiber 11.6, Sugar 13.2, Protein 47.4

Tips:

Use fresh ingredients whenever possible. Fresh herbs, vegetables, and fruits will give your pozole a more flavorful and authentic taste.
Don't be afraid to experiment with different toppings. There are many traditional and non-traditional toppings that can be added to pozole, such as shredded chicken, lettuce, radishes, avocado, and salsa.
Make sure to cook the pozole until the hominy is tender. The hominy should be soft and slightly chewy, but not mushy.
Pozole can be made ahead of time and reheated just before serving. This makes it a great dish for parties or potlucks.
Pozole is a versatile dish that can be served for breakfast, lunch, or dinner. It can also be served as a side dish or a main course.

Conclusion:

Pozole de pollo is a delicious and hearty Mexican soup that is perfect for any occasion. It is easy to make and can be customized to your own liking. With its flavorful broth, tender hominy, and variety of toppings, pozole is sure to be a hit with your family and friends.