Best Spicy Chicken Pozole Recipes

Pozole Verde de Pollo (Chicken Pozole) | A Spicy Perspective image

Provided by @MakeItYours

Number Of Ingredients 14

2 tablespoons olive oil
1 large sweet onion (peeled and chopped)
6-8 cloves garlic (minced)
6 poblano peppers (seeded and chopped)
2-3 jalapeno peppers (seeded and chopped (optional for heat))
½ cup chopped cilantro
3 pounds boneless chicken thighs
1 ½ pounds tomatillos (peeled and quartered)
2 bay leaves
1 tablespoon dried oregano
6 cups chicken broth or water
2 - 15 ounce cans white hominy (drained and rinsed)
Salt and pepper
Garnishes: (tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro)

Steps:

Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.
Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.

Spicy Chicken Pozole image

Provided by Sherri Williams

Time 1h30m

Number Of Ingredients 12

6 skinless chicken thighs
2 1/2 c chicken stock
1/2 lb lb fat back, cut into small chunks
1 large onion cut into chunks
1 large poblano pepper, cut into chunks
3/4 lb tomatillos, quartered
5 medium garlic cloves, chopped
20 oz can of hominy
7 oz chipotle peppers in adobo sauce (use as much or little)
2 Tbsp cumin, ground
1/4 c cilantro, chopped
salt and pepper to taste

Steps:

1. In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken and shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.
2. Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add evoo, salt and pepper to veggies. Bake in a 350 degree oven approximately 20-25 minutes, until veggies are soft.
3. Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot . Simmer for an additional 15 minutes.
4. Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It's your choice.