Best 4 Abuelitas Pozole De Pollo Recipes

In the culinary realm of Mexican gastronomy, few dishes hold a place of reverence quite like pozole. This traditional soup, believed to have originated with the Aztecs and other Mesoamerican civilizations, is a symphony of flavors, textures, and cultural significance. Pozole de pollo, or chicken pozole, is a beloved variation that showcases the versatility of this iconic dish. Our curated collection of Abuelita's pozole de pollo recipes offers a journey through the diverse regional interpretations of this Mexican classic, ensuring that every palate finds its perfect match. From the smoky richness of the red pozole to the vibrant green pozole bursting with fresh herbs, and the earthy elegance of the white pozole, each recipe captures the essence of Mexican culinary heritage while offering a unique taste experience. Whether you seek a hearty and comforting meal to warm your soul or a flavorful fiesta to celebrate life's special moments, Abuelita's pozole de pollo recipes are your trusted guide to creating a dish that will linger in the hearts and memories of all who gather around the table.

Let's cook with our recipes!

CHICKEN POZOLE (POZOLE VERDE DE POLLO)

Chicken Pozole (Pozole Verde de Pollo) image

What is your favorite part of Pozolé? I love everything about it, especially the maiz(hominy). I love both the red and green versions too!

Provided by Sonia

Categories Main Course Soup

Time 1h40m

Number Of Ingredients 27

Ingredients

2 1/2 pounds boneless chicken (breast or thighs)
9 cups water
1/2 an Onion
6 cloves of garlic
Handful of cilantro
2 bay leaves
1 carrot
1 stalk of celery
1 tsp peppercorns
Salt to taste
2 1/2-3 cups maiz pozolero (Hominy)
1/3 cup pepitas(pumpkin seeds without the shell) (toasted)
2 large poblanos (previously roasted)
6 tomatillos (previously roasted)
1-2 serrano peppers (previously roasted)
5 fresh epazote leaves (optional)
1 tsp Mexican oregano
1 tsp cumin
2 cup broth from cooking chicken
3 tsp chicken bouillon powder (optional)
Radishes (sliced)
Cabbage or lettuce (shredded)
Lime wedges
Chile serrano (minced)
Chile piquin (crushed)
More Mexican oregano
Tortilla chips or tostadas

Steps:

In a large pot, combine the chicken, 9 cups of water, onion, garlic, cilantro, bay leaves, celery, carrot, peppercorns and salt to taste. Adding the carrots and celery is optional. I just think it adds more flavor to the chicken stock. Heat to medium. When it comes to a boil, reduce to a simmer. Skim the foam on top as needed, cover partially and continue cooking for 45 minutes.
Remove the chicken from pot, shred chicken and transfer to a cover dish, reserve. Using a slotted spoon remove all the solids from broth and discard.
Add the maize(hominy) into the broth and keep on low. To the blender, add pepitas, poblanos, tomatillos, serranos, epazote, oregano, cumin, 1 cup of reserved broth and bouillon. Blend on high until smooth. Pour into pot with remaining chicken broth and maize(hominy).
Bring the pozole up to boil, taste for salt and add the chicken back in. Continue cooking for 25 to 30 minutes.
Serve pozole in large bowls and garnish with radishes, cabbage, lime, serrano, oregano and piquin. Serve with homemade tostadas or chips. Yields 6 servings.
If you prefer to prepare this recipe in the slow cooker, you need to prep ahead a few ingredients. Roast and toast the ingredients as directed above to prepare your sauce. Once the sauce is blended, add all of the ingredients to the slow cooker, minus the hominy. Cook on low for 8 hours or on high 4-5 hours. Remove chicken and shred. Add back into slow cooker along with the hominy. Cook on high for 1 more hour.

POZOLE VERDE DE POLLO (CHICKEN POSOLE)

Pozole Verde de Pollo (Chicken Posole) image

This easy Chicken Pozole recipe features hominy, poblano peppers and fresh tomatillos for a bold, flavorful Pozole Verde de Pollo.

Provided by Sommer Collier

Categories Main Main Course

Time 1h25m

Number Of Ingredients 14

Ingredients

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.

Nutrition Facts : ServingSize 1 bowl, Calories 477 kcal, Carbohydrate 15 g, Protein 31 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 167 mg, Sodium 785 mg, Fiber 4 g, Sugar 8 g

POZOLE VERDE CON POLLO

Pozole Verde con Pollo image

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

Ingredients

2 tablespoons bacon fat, lard or extra-virgin olive oil
2 large poblano chile peppers, stemmed, seeded and roughly chopped
3 large jalapeño peppers, stemmed, seeded and roughly chopped
1 bunch scallions, roughly chopped, green and white parts separated
1/2 cup pepitas
4 cloves garlic, lightly crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
Kosher salt
7 medium tomatillos, husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
2 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro, roughly chopped (about 1 packed cup)
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups)
Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

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

Quick Pozole De Pollo image

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

Ingredients

3 lbs chicken legs with thigh, cut in halves
1 (15 ounce) can white hominy, drained
2 (8 ounce) cans of el pato tomato sauce
2 tablespoons chicken bouillon
1 large onion, finely diced
1 large cabbage, shredded
10 -12 radishes, thinly sliced
4 -5 lemons, quartered
10 -12 tostadas
1 teaspoon dried oregano, crushed

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

Tips:

Mise en place: Before starting, prep all ingredients and keep them within reach. This will make the cooking process smoother and more efficient.
Use quality ingredients: Fresh, high-quality ingredients will result in a more flavorful pozole. Look for firm, ripe vegetables and tender chicken.
Toast the spices: Toasting the spices before adding them to the broth enhances their flavor and aroma. Be sure to keep an eye on them to prevent burning.
Simmer gently: Pozole is a slow-cooked dish that benefits from a long, gentle simmer. This allows the flavors to develop and meld together.
Garnish generously: When serving, don't skimp on the garnishes. Fresh cilantro, lime wedges, and sliced avocado add color, texture, and flavor to each bowl.

Conclusion:

Abuelita's Pozole de Pollo is a hearty, flavorful, and satisfying dish that is perfect for any occasion. With its combination of tender chicken, rich broth, and vibrant toppings, this traditional Mexican soup is sure to be a hit. Whether you're a seasoned cook or a beginner in the kitchen, this recipe provides all the steps and tips you need to create a delicious and authentic pozole de pollo that will warm your soul and delight your taste buds. So gather your ingredients, put on your apron, and get ready to make a pot of this classic Mexican soup that is sure to become a family favorite.