Best Speedy Chicken Posole With Avocado And Lime Recipes

PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA

Pressure Cooked Chicken Posole with Avocado Tomatillo Salsa image

Provided by Emily Ellyn, Food Network Star Season 8 Finalist

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1 whole chicken
8 cups chicken stock
Juice of 2 limes, lime rinds reserved (see Cook's Note)
2 cloves garlic, crushed
2 tomatillos
1 tablespoon dried chili powder
1 teaspoon dried oregano
2 ancho chiles
Salt and freshly ground pepper
4 cups hominy
3 tomatoes, small dice
1 avocado, small dice
1 jalapeno
1 medium red onion, small dice
1 tomatillo, small dice
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
Juice of 2 limes
Salt and freshly ground pepper
Diced onion
Shredded lettuce
Shredded cabbage
Lime wedges

Steps:

For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

EASY CHICKEN POSOLE

Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

Ingredients

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g