Best Abuelitas Pozole De Pollo Recipes
ABUELITA'S POZOLE DE POLLO
I love making this. My grandmother taught me how to save a few steps, too! Easy Peasy
Provided by Melissa Baldan
Categories Chicken Soups
Number Of Ingredients 10
Steps:
- 1. add water and chicken (diced) to a large stock pot and simmer for about 15-20 minutes to make chicken broth.
- 2. Transfer chicken & broth to crock pot and add chopped green onion, chopped pepper, can of tomato and can of chili verde/green enchilada sauce. cook on low for 2 hours
- 3. add hominy and continue cooking for additional 2 hours.
- 4. Serve hot with garnish.
POZOLE VERDE CON POLLO
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
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
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
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
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Abuelitas Pozole de Pollo is a delicious Mexican soup that is made with hominy, chicken meat and a blend of aromatic spices. It is a hearty and flavorful soup that is perfect for chilly nights or when you need some comfort food. The word ‘abuelita’ in Spanish means ‘grandmother’ and the recipe for this soup has been passed down through generations of Mexican grandmothers or abuelitas.
The History of Pozole
Pozole is a traditional Mexican soup that dates back to ancient times. It was originally made by the Aztecs as a ceremonial dish for special occasions. The Aztecs used corn as the main ingredient and added meat from animals such as turkey, turtle or dog. Nowadays, pozole is made with hominy, which is a type of corn that has been dried and soaked in an alkaline solution to remove the outer hull. This process gives hominy its distinctive flavor and texture.How to Make Abuelitas Pozole de Pollo
Abuelitas Pozole de Pollo is made with a few key ingredients, including hominy, chicken, onions, garlic, and a blend of spices such as cumin, oregano, and chili powder. The soup is usually served with a variety of garnishes such as lime wedges, shredded cabbage, sliced radishes, and cilantro. To make abuelitas pozole de pollo, start by cooking the chicken in a large pot with onions and garlic until it is fully cooked. Remove the chicken from the pot and shred it with a fork. Next, add the hominy, chicken broth, and spices to the pot with the onions and garlic. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup cook for at least an hour to allow the flavors to meld together. Once the soup has simmered for a while, add the shredded chicken back to the pot and let it cook for a few more minutes until everything is heated through.Variations of Pozole
Abuelitas Pozole de Pollo is just one variation of pozole that you can make. There are many different types of pozole, including pozole rojo (red pozole), pozole verde (green pozole), and pozole blanco (white pozole). Pozole rojo is made with red chili peppers or chili powder, while pozole verde is made with green tomatillos and cilantro. Pozole blanco is made without any chili peppers or tomato-based ingredients and is usually made with chicken or pork.In Conclusion
Abuelitas Pozole de Pollo is a delicious and hearty soup that is perfect for any occasion. It is easy to make and can be customized to suit your taste preferences. Whether you prefer a spicy soup with a lot of kick or a milder version that is perfect for kids, pozole is the perfect comfort food that will warm your heart and your belly. So next time you are in the mood for some delicious Mexican cuisine, give this recipe a try and let the flavors of Mexico transport you to a world of flavor and delight!
Abuelitas Pozole de Pollo is a traditional Mexican dish. Pozole is a savory soup or stew, possibly the most representative of Mexican cuisine. A hot Pozole brings people together for family dinners, celebrations, and fiestas. The dish has a rich cultural significance in the Mexican community that showcases the vibrant history of the country. This article will outline a few valuable tips for making Abuelitas Pozole de Pollo recipes.
Tip #1: Select good quality ingredients
Good quality ingredients make a world of difference in any recipe, and Pozole de Pollo is no exception. It is essential to choose fresh and high-quality ingredients to bring out the flavors of Pozole de Pollo. Choose fresh chicken, hominy, vegetables like onions, garlic, and herbs like cilantro, and avoid using canned or processed products.
Tip #2: Use the right hominy
Hominy, an integral ingredient for making Pozole, is made from dried maize kernels that have had their hulls removed. You can find both white and yellow hominy. Abuelitas often use white hominy as it is milder on the palate than the yellow version, which has a more robust flavor.
Tip #3: Invest in an excellent stock pot
Pozole de Pollo requires a large stockpot as the recipe makes a large quantity of soup. It is advisable to invest in a quality stockpot that is large and sturdy enough to accommodate the volume of the soup.
Tip #4: Know the difference between red and green Pozole
The difference between red and green Pozole is the color of the broth. Ingredients like dried chili peppers are used to make the red broth, while green Pozole requires tomatillos, jalapeños, and cilantro. Red Pozole is more common in central and southern Mexico, while green Pozole is more prevalent in the northern region.
Tip #5: Soak the hominy
Soaking the hominy overnight cuts down the cooking time and makes it more tender. When hominy is soaked, the kernels expand and soften, making it much easier to cook. The overnight soaking also helps to remove any residual dirt and the hard exterior of the kernels.
Tip #6: Cook the chicken throughly
Chicken is the protein of choice when it comes to Pozole de Pollo. It is an excellent ingredient for soup and provides the dish with a rich and hearty flavor. It is crucial to cook the chicken thoroughly as undercooked chicken can lead to food poisoning.
Tip #7: Add an array of toppings
Pozole de Pollo is a bowl of possibilities when it comes to toppings. The toppings add different textures and flavors to the soup, making each bite a new experience. Popular toppings include diced onion, shredded lettuce, sliced avocado, crumbled queso fresco, oregano, and lime juice.
Tip #8: Skim the foam
During the cooking process, the foam forms on the top of the pot. Skimming the foam ensures the broth stays clear and the perfect balance of flavors is achieved. Skim the foam regularly, especially during the first few minutes of cooking.
Tip #9: Don't forget the seasoning
Seasoning is essential for any recipe, and Pozole de Pollo is no exception. An expertly seasoned broth elevates the dish to another level. The seasoning should be balanced, with the right amount of salt, pepper, and other herbs and spices to create a robust and flavorful soup.
Tip #10: Make extra
Pozole de Pollo is a dish that tastes better the next day as the flavors have had time to meld together. Making extra allows for a quick and easy meal the day after, saving time and energy. The soup can be frozen for later use or kept in the fridge for a few days.
Conclusion
Pozole de Pollo is a comforting and satisfying dish that brings people together. From choosing quality ingredients, knowing the difference between red and green pozole, to seasoning the broth, the tips outlined in this article can help you create a perfect bowl of Pozole that your abuela would be proud of. Don't forget to add your favorite toppings and share it with your family and friends for a truly authentic Mexican experience.