Does anyone have a good chicken pozole recipe?

This is a great “pozole” without the pork. Soup consist of the regular “granos”, hominy and marjoram but stops short of the labor intensive work of making homemade pasilla chile sauce. The kids love it with all the garnishes..





INGREDIENTS


whole chicken cut in pieces seasoned with salt





large pot with cold water





large can of hominy (the big can)





1 8oz can of Red Chile Sauce





1 T whole margoram





4 whole cloves of Christopher Ranch California grown garlic is best





Garnish: lemon wedges, tostadas tortillas, shredded cabbage and Tapatillo Hot Sauce





Salt to taste





INSTRUCTIONS


Get the cut up chicken boiling in pot.


While chicken is boiling prepare the sauce:In a blender add the Red Chile Sauce, garlic and crushed marjoram. I like to crush it in the palm of my hand over the blender.





When the chicken is nice and tender , add the sauce and hominy. Let it come to a full boil.


Serve hot


Garnish first with lemon, then add the cabbage and Tapatillo sauce.The tostadas are served on the side. I crush mine in my soup.





Enjoy!Does anyone have a good chicken pozole recipe?
I'm a big Food Network fan, and I like this one. I use only about 5 or 6 chilis, myself, but then I'm a wimp.





http://www.foodnetwork.com/recipes/foodn…Does anyone have a good chicken pozole recipe?
POZOLE (SANTA FE SUPPER)





2 cans (1 lb. 13 oz. each) hominy, drained


About 3 qt. reg. strength chicken broth


2 1/2 lb. boned pork shoulder or butt (fat trimmed), cut into 1 1/2 inch chunks


1 med. size onion, chopped


8 cloves garlic, minced or pressed


2 tbsp. ground dry New Mexico or chiles, or chili powder


1/2 tsp. each dry oregano leaves and pepper


Roasted chilies or 1 can (7 oz.) diced green chilies


Salt


Sour cream and green onions (optional)





In a 5 to 6 quart pan, combine pork, onion, garlic, ground chilies, oregano, pepper and 1 cup broth. Bring to a boil, cover and simmer rapidly on medium heat for 30 minutes. Uncover pan; stir often on medium-high heat until broth evaporates meat is streaked with brown and drippings are richly browned. Add 1 cup broth and stir drippings free. Add hominy, 8 cups broth and roasted chilies.


Bring mixture to a boil, cover and simmer gently until pork is very tender when pierced, about 1 1/2 hours. Add salt, sour cream and green onions to taste. If made ahead, cool, then cover and chill up to 3 days.





Makes about 3 1/2 quarts, 6 to 8 servings.








ROASTED CHILIES:





Place 1 pound fresh poblano (also called pasilla) or chilies in a rimmed 10 x 15 inch pan. Broil 2 to 3 inches below heat until skins are charred, about 7 minutes. Turn chilies; broil until charred, about 4 minutes longer. Drape with foil and let cool. Pull off and discard skins, stems and seeds; rinse chilies and chop.





SUBSTITUTE PORK FOR CHICKEN!!





JM
This is my own recipe from my great great grandmother in southern Italy enjoy


Chicken Pozole


2 pounds nix tamal (hominy)


15 dried New Mexico chili pods


2 to 3 tablespoons olive oil or vegetable oil


5 garlic cloves, plus 10 crushed cloves


4 medium onions, sliced


2 whole chickens, skins removed


3 tablespoons dried oregano


3 whole bay leaves


1/2 cup chicken base


Salt


Sliced radishes, for garnish


Sliced cabbage, for garnish


Directions


Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.





Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.





In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.





Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.
Replace the pork with chicken...





Ingredients


1 1/2 lbs pork shoulder


2 garlic cloves, peeled


1 tablespoon cumin powder


1 onion, chopped


2 garlic cloves, chopped


2 tablespoons oil


1/2 teaspoon black pepper


1/2 teaspoon cayenne


2 tablespoons california chili powder


1 tablespoon salt


1/4 teaspoon oregano


4 cups canned white hominy, drained and rinsed


3-5 cups pork broth, from cooking pork shoulder


1 cup canned diced green chilis (optional)


salt


2 whole fresh jalapenos, chopped (optional)


3 whole ancho chilies, seeded and stemmed (garnish) (optional)


Directions


1This recipe requires a simple prep.


2Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.


3I boil my ancho chilies in a separate small pot for the garnish part(read below).


4Now you are ready to cook.


5Place the meat in a large saucepan and just cover with lightly salted water.


6Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.


7Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.


8Remove meat and broth, reserving both.


9Saute the remaining chopped onion and garlic in oil until translucent.


10Add the remaining spices, stir for a minute.


11Cut the reserved pork into 1 inch cubes and add to the pan.


12Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).


13Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.


14If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.


15Degrease the stew, taste for salt, and serve in soup bowls.


16This is a delicious recipe and well worth the effort to make.


17Garnishes that are always served with are:.


18lots of lime/lemon wedges.


19sliced radishes.


20chopped cilantro.


21Shredded cabbage(not red).


22fresh/ packaged fried corn tortillas.


23When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its ';pulp';. I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!