Best 5 Two Corn Chicken Posole Recipes
Two corn chicken posole is a delightful Mexican soup that is easy to prepare and packed with flavor. This hearty and savory soup is a combination of hominy, tender chicken, and a flavorful broth made with roasted poblano and guajillo peppers. The combination of the sweet corn flavor, the spicy peppers, and the succulent chicken creates a well-balanced and satisfying dish. This article will guide you through the steps to make a delicious two corn chicken posole that will be a hit at your next family gathering or potluck.
Here are our top 5 tried and tested recipes!
POZOLE WITH CHICKEN AND CORN
Traditional Mexican pozole uses hominy for texture, but this version uses corn for a fun and easy twist on the classic.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat until shimmering. Add onion, garlic, cumin, coriander and pepper flakes; cook 4 to 6 minutes, stirring frequently, until browned. Transfer mixture to blender and cool several minutes; add 1 cup of the broth, half the drained corn and the oregano; cover and blend until smooth.
- Meanwhile, in medium bowl, toss chicken with flour and salt. In 6-quart Dutch oven, heat remaining 2 tablespoons oil until shimmering. Cook chicken in oil 4 to 5 minutes without moving, until chicken releases easily from pan, then stir and continue to cook 4 minutes longer. Add mixture from blender. Add remaining 3 cups broth and remaining corn; heat to a simmer. Cook, uncovered, 3 minutes to combine flavors.
- Divide among 6 bowls; top with radishes, cabbage, cheese and lime wedges.
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 0 g
CHICKEN POSOLE
This is a spicy Mexican soup that is sure to warm your tummy on a cold Winter's day! My daughter thinks that it's too spicy but the rest of us love it.
Provided by mydesigirl
Categories Clear Soup
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bring 5 cups stock/water to boil in large saucepan.
- Add chicken; cover and simmer until cooked through, about 13 minutes.
- Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.
- Cool chicken slightly.
- Shred chicken and set aside.
- Add hominy, stewed tomatoes, oregano, jalapeno and hot pepper sauce to reserved cooking liquid.
- Bring to boil.
- Reduce heat; simmer until slightly thickened, stirring often, about 1 hour.
- Stir in shredded chicken.
- Season with salt, pepper and additional hot pepper sauce, if desired.
- (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
- Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls.
- Ladle posole into each bowl.
- Top posole with grated Monterey Jack cheese and serve.
Nutrition Facts : Calories 386.4, Fat 12.5, SaturatedFat 6.2, Cholesterol 73.8, Sodium 1004.2, Carbohydrate 36.8, Fiber 6.3, Sugar 11.8, Protein 31.8
CHICKEN POSOLE
Make and share this Chicken Posole recipe from Food.com.
Provided by Samantha in Ut
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.).
- To serve, divide among bowls, and garnish as desired.
Nutrition Facts : Calories 432.4, Fat 13.2, SaturatedFat 3.1, Cholesterol 88.6, Sodium 712.8, Carbohydrate 40.2, Fiber 7.3, Sugar 6.9, Protein 38.1
CHICKEN POSOLE
Steps:
- Preheat oven to 400°F. Place chicken in a small roasting pan or a large cast-iron skillet. Rub with 1 tablespoon oil and season with salt and pepper. Roast chicken until skin is browned, juices run clear, and an instant-read thermometer inserted in thickest part (avoiding bone) registers 165°F, 50 to 60 minutes. Transfer chicken to a platter. When cool enough to handle, remove skin and shred meat into bite-sized pieces. Discard skin and bones. You should have about 6 3/4 cups chicken (reserve the rest for another use).
- Heat remaining 1 tablespoon oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add the water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with salt and pepper. Cook until heated through. To serve, divide among eight bowls and serve with toppings, as desired.
- Freezing stew
- Let posole cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw overnight in refrigerator, and reheat over low (do not microwave, the hominy may burst).
- Nutrition Information
- Per Serving (without Toppings)
- Calories: 339
- Fat: 7.4g (2g Saturated Fat)
- Protein: 40.9g
- Carbohydrates: 24.9g
- Fiber: 5g
CHICKEN POSOLE
Provided by Linda Grisso
Categories Soup/Stew Chicken Tomato Radish Fall Jalapeño Oregano Monterey Jack Lettuce Bon Appétit California
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
- Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
- Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.
Tips:
- Use fresh corn: Fresh corn on the cob adds a sweet, juicy flavor to the posole. If you can't find fresh corn, you can use frozen or canned corn, but fresh is always best.
- Roast the corn: Roasting the corn before adding it to the posole gives it a smoky, slightly charred flavor. You can roast the corn in the oven or on the grill.
- Use a variety of chiles: The type of chiles you use will determine the spiciness of the posole. For a mild posole, use mild chiles like Anaheim or poblano peppers. For a spicier posole, use hotter chiles like serrano or habanero peppers.
- Don't overcook the chicken: Chicken should be cooked through, but not overcooked. Overcooked chicken will be tough and dry.
- Serve with your favorite toppings: Posole is a versatile dish that can be served with a variety of toppings. Some popular toppings include avocado, cilantro, shredded cabbage, and sour cream.
Conclusion:
This recipe for Two Corn Chicken Posole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of roasted corn, tender chicken, and flavorful broth makes this posole a hit with the whole family. So next time you're looking for a hearty and satisfying meal, give this Two Corn Chicken Posole a try. You won't be disappointed!
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