Best 2 Chicken Posole Verde Soup Recipes

Immerse yourself in the tantalizing world of Mexican cuisine with this delectable Chicken Posole Verde Soup, a symphony of flavors that will transport your taste buds to a fiesta of delight. This traditional Mexican soup is a soulful blend of tender chicken, vibrant tomatillos, zesty chiles, and a chorus of aromatic herbs and spices. Each spoonful promises a fiesta of flavors, with a harmonious balance of tangy, spicy, and earthy notes.

Our culinary journey begins with the authentic Chicken Posole Verde Soup recipe, a classic rendition that embodies the essence of this beloved dish. With step-by-step instructions, we'll guide you through the process of crafting a flavorful broth, simmering tender chicken, and incorporating the vibrant tomatillo-chile mixture that gives this soup its signature green hue.

For those seeking a vegetarian variation, the Vegetarian Posole Verde Soup emerges as a delightful and equally satisfying option. This meatless marvel showcases the versatility of this soup, as we swap chicken for a medley of hearty vegetables, ensuring a symphony of flavors that will leave you craving more.

But our culinary adventure doesn't end there. We've also included a tantalizing Green Chicken Enchiladas recipe, a delightful dish that combines the vibrant flavors of the Posole Verde sauce with tender chicken and gooey cheese, all enveloped in soft tortillas. Each bite is a harmonious blend of textures and flavors that will leave you utterly satisfied.

And to complete this culinary extravaganza, we present the tantalizing Green Enchilada Casserole, a dish that epitomizes comfort food. This casserole combines the flavors of the Green Chicken Enchiladas with the convenience of a casserole, making it an ideal choice for busy weeknights or casual gatherings. Layers of corn tortillas, tender chicken, and the captivating Green Enchilada sauce create a symphony of flavors and textures that will warm your soul.

So, prepare your taste buds for a culinary journey like no other, as we delve into the vibrant world of Mexican cuisine with these exceptional recipes. From the classic Chicken Posole Verde Soup to its vegetarian counterpart, and the delectable Green Chicken Enchiladas to the comforting Green Enchilada Casserole, each dish promises an explosion of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

POZOLE VERDE RECIPE

Pozole Verde Recipe image

If you love pozole, the authentic Mexican recipe, then you should try this amazing, delicious and easy recipe.

Provided by Maricruz

Categories main dish

Time 1h30m

Number Of Ingredients 26

Ingredients

1 30-oz can hominy (rinsed and drained.)
1 ½ lb chicken pieces (tights, breast, etc.)
½ knob garlic
1 small onion (halved)
salt
1 7-oz can salsa verde (read note 3)
1 cup radishes leaves (packed, read note 4.)
1 small poblano pepper (roasted, peeled and seeded.)
1 small bunch cilantro
¼ cup pepitas (pumpkin seeds)
1 jalapeño pepper (cut into chunks)
½ small onion
2 garlic cloves (peeled)
salt (to taste)
3 jalapeño or serrano peppers (cut into chunks)
1 small bunch of cilantro
1 garlic clove (peeled)
½ tsp peppercorns
1 Tbsp dried oregano
1 ½ tsp salt
2 Tbsp vegetable oil
½ cup onions (chopped)
½ cup radishes (sliced)
1 ½ cups lettuce (shredded)
2 limes (halved)
dried oregano

Steps:

Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
Pour 2 cups of water and blend until you'll have a smooth sauce.
Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
Shred the chicken and place it in a bowl (read note 2).

Nutrition Facts : Calories 466 kcal, Carbohydrate 42 g, Protein 27 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 87 mg, Sodium 828 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 13 g, ServingSize 1 serving

CHICKEN POSOLE VERDE SOUP

Chicken Posole Verde Soup image

One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.

Provided by Valerie

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

Time 5h10m

Yield 8

Number Of Ingredients 13

Ingredients

4 large skinless, boneless chicken breasts
1 tablespoon cumin
1 teaspoon ground black pepper
1 teaspoon adobo seasoning
½ lime, juiced
6 tomatillos, husked and chopped, or to taste
3 serrano chiles, stemmed, or to taste
1 onion, chopped
3 garlic cloves, peeled, or to taste
1 bunch cilantro
1 tablespoon kosher salt
1 (32 fluid ounce) container chicken stock
1 (15.5 ounce) can white hominy, drained

Steps:

Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
Simmer over medium heat until flavors are well-mixed, about 30 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 12.4 g, Cholesterol 58.9 mg, Fat 3.4 g, Fiber 2.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 1230.4 mg, Sugar 2.6 g

Tips:

Soak the hominy overnight. This will help to soften the hominy and make it more digestible. If you don't have time to soak the hominy overnight, you can quick-soak it by boiling it for 1 hour, then letting it cool.
Use fresh Mexican oregano. Fresh Mexican oregano has a more intense flavor than dried oregano, so it's the best choice for this soup. If you can't find fresh Mexican oregano, you can substitute dried oregano, but use half the amount.
Don't overcrowd the pot. When you're adding the chicken and vegetables to the pot, don't overcrowd it. If you do, the chicken and vegetables won't cook evenly. Cook the chicken and vegetables in batches if necessary.
Simmer the soup for at least 30 minutes. This will help to develop the flavors of the soup. The longer you simmer the soup, the more flavorful it will be.

Conclusion:

Chicken posole verde soup is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover chicken. The soup is made with a flavorful broth, tender chicken, hominy, and vegetables. It's topped with fresh cilantro and avocado. If you're looking for a delicious and easy-to-make soup, chicken posole verde soup is a great option.