Chicken Pozole Recipe
Pozole is a traditional Mexican stew that's filled with fresh flavorful ingredients. When made in a Dutch oven or slow cooker, pozole is an easy weeknight meal that comes together in a snap.
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View Cart2 1-Pot Meal Recipes
One-pot meals are the answer to easy weeknight dinners. Combine all ingredients in one pot (hence the name), then go about your day as they simmer. A warming, nourishing meal will be waiting for you by dinnertime, and cleanup is a breeze. So, goodbye takeout and hello homemade!
COOK:
5 hours
PREP:
10 minutes
SERVINGS:
4-6
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves of garlic, crushed
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 sprig of fresh oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne
- 1 chipotle in adobo, minced
- 2 tablespoons adobo sauce
- 6 cups low sodium chicken broth
- 3/4 pound chicken breast
- 4 cups canned hominy, drained and rinsed
- Optional:
- Limes
- Diced onion
- Sliced radishes
- Diced avocado
- Shredded cabbage
- Cilantro
- Tortilla chips
- Mexican crema
- Dry oregano
- Crumbled Cotija cheese
- Charred corn tortillas
Directions
- Place Olive oil, onion, garlic, all spices, chipotle, adobo and chicken stock in a slow cooker, stir to mix. Place chicken breasts and cover with lid and set to cook 4-5 hours on low.
- Carefully remove the chicken once cooked and shred with two forks, return shredded chicken to the slow cooker along with drained hominy and cook for another 15 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve in bowls with desired toppings.
Chicken Noodle Soup Recipe
The ultimate comfort food, a warm bowl of homemade chicken noodle soup is like getting the best hug. We love starting this soup in the morning, then letting it cook low and slow in a Dutch oven as we go about our day.
COOK:
2 hours
PREP:
20 minutes
SERVINGS:
6-8
Ingredients
- 1 tablespoon olive oil
- 2–3 leeks, washed clean and sliced thin
- 1 onion, diced
- 2 carrots, peeled and sliced
- 3 ribs celery, washed and sliced
- 3 cloves garlic, minced
- Salt and pepper
- 10 cups low-sodium chicken stock
- 3 cups cooked chicken breast, shredded into large pieces
- 6 ounces egg noodles
- 2 tablespoons lemon juice
- 1/4 cup dill, roughly chopped
- Bouquet garni: 2 stems parsley, 2 sprigs thyme, 2 bay leaf tied with kitchen twine or length of leek top
Directions
- Heat a large dutch oven over medium-high heat. Add oil, onions and leeks. Sauté until soft for about 8 minutes. Add carrots, celery, garlic and cook for another 3 minutes. Season with salt and pepper.
- Add chicken breast, stock and bouquet garni. Bring to a boil and reduce heat to maintain a simmer. Cover with the lid and let cook on low for 1 hour 30 minutes.
- Carefully remove chicken from the pot and pull into large shreds using two forks. Return meat to the pot.
- Raise the heat to medium high and add in dry pasta and cook until al dente, about 8-10 minutes.
- Remove bouquet Garni, add lemon juice and taste for seasoning.
- Serve with fresh dill and fresh cracked pepper.