15 Recipe For Mexican Chicken Hominy Soup Get Ready To Indulge!
Published on: May 14, 2024
Welcome to our recipe for Mexican chicken hominy soup! This hearty and flavorful soup is a staple in traditional Mexican cuisine and is sure to warm your heart and soul. Made with tender chicken, hominy corn, and a variety of aromatic spices, this soup is perfect for a cold winter's night or any time you're craving some comfort food with a Mexican twist.
Main Ingredients: Ground Cumin, Chili Powder, Paprika, Oregano, Ground
This hearty stew is packed with bold flavors from the zesty Mexican spices and sweet hominy. The chicken is cooked to perfection and falls off the bone, making it a perfect comfort food for any night of the week.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of hominy, drained and rinsed
- 1 can of diced tomatoes
- 1 can of green chilies
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with salt and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the hominy, diced tomatoes, green chilies, chili powder, cumin, and salt and pepper. Let the stew simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the stew and let it cook for an additional 10 minutes. Serve hot and enjoy!
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Mexican Chicken Posole Verde
Main Ingredients: Whole Chicken, Water, Onion, Garlic, Salt, Tomatillos
This traditional Mexican dish is made with chicken, hominy, and a flavorful green broth. It's a perfect dish for a cold and rainy day, and the beer can chicken adds an extra depth of flavor to this classic recipe.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans of hominy, drained and rinsed
- 1 can of diced green chilies
- 1 cup of salsa verde
- 2 cups of chicken broth
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the hominy, green chilies, salsa verde, chicken broth, and salt and pepper. Let the posole simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the posole and let it cook for an additional 10 minutes. Serve hot and enjoy this delicious and authentic Mexican dish.
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Mexican Chicken Posole
Main Ingredients: Chicken Stock, Chicken Thighs, Bay Leaf, Adobo
Similar to the previous recipe, this Mexican Chicken Posole uses a red broth instead of a green one. The result is a hearty and flavorful stew that is perfect for any occasion.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of hominy, drained and rinsed
- 1 can of diced tomatoes
- 1 can of diced green chilies
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with chili powder, cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the hominy, diced tomatoes, green chilies, and salt and pepper. Let the posole simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the posole and let it cook for an additional 10 minutes. Serve hot and enjoy this classic Mexican dish.
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Mexican Chicken Sausage Stew
Main Ingredients: Boneless Skinless Chicken Thighs, Chorizo, Onions
For a twist on the traditional chicken stew, try adding some spicy Mexican sausage to the mix. The result is a flavorful and hearty stew that is perfect for a cold winter night.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of hominy, drained and rinsed
- 1 can of diced tomatoes
- 1 can of diced green chilies
- 1 pound of Mexican sausage
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with chili powder, cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, cook the Mexican sausage until browned. Add in the onions and garlic and cook until softened. Add in the hominy, diced tomatoes, green chilies, and salt and pepper. Let the stew simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the stew and let it cook for an additional 10 minutes. Serve hot and enjoy this unique and delicious Mexican dish.
Posole, also known as pozole, is a traditional Mexican soup made with hominy and meat. This version uses beer can chicken for a flavorful and easy twist on the classic dish.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans of hominy, drained and rinsed
- 1 can of diced tomatoes
- 1 can of green chilies
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with chili powder, cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the hominy, diced tomatoes, green chilies, and salt and pepper. Let the posole simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the posole and let it cook for an additional 10 minutes. Serve hot and enjoy this traditional and flavorful Mexican dish.
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Hearty Mexican-style Braise
Main Ingredients: Chickpeas, White Cabbage, Pork Belly, Hominy, Chicken
This braised chicken dish is full of flavor and perfect for a cozy night in. The beer can chicken adds a unique twist to this classic Mexican braise.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 cup of chicken broth
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with chili powder, cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the black beans, diced tomatoes, chicken broth, and salt and pepper. Let the braise simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the braise and let it cook for an additional 10 minutes. Serve hot and enjoy this hearty and delicious Mexican dish.
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Simple Posole
Main Ingredients: Tomatillos, Chicken Broth, Chicken Meat, Oil, Onion
This simple and easy posole recipe is perfect for a quick and flavorful dinner. The beer can chicken adds an extra layer of flavor to this classic Mexican dish.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans of hominy, drained and rinsed
- 1 can of diced tomatoes
- 1 can of diced green chilies
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with chili powder, cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the hominy, diced tomatoes, green chilies, and salt and pepper. Let the posole simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the posole and let it cook for an additional 10 minutes. Serve hot and enjoy this delicious and easy Mexican dish.
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Green Pozole
Main Ingredients: Hominy, Garlic, Chickens, Onion, Fresh Cilantro Sprigs
This vibrant and flavorful soup is made with a green broth and topped with shredded beer can chicken. It's the perfect meal for a cold and rainy day.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans of hominy, drained and rinsed
- 1 can of diced green chilies
- 1 cup of salsa verde
- 2 cups of chicken broth
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the hominy, green chilies, salsa verde, chicken broth, and salt and pepper. Let the pozole simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the pozole and let it cook for an additional 10 minutes. Serve hot and enjoy this delicious and unique Mexican soup.
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Tortilla Soup
Main Ingredients: Chicken, Canola Oil, Onion, Garlic Clove, Jalapeno
This classic Mexican soup is made with a rich tomato broth and topped with crispy tortilla strips and shredded beer can chicken. It's a perfect weeknight meal that can be made in under an hour.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cans of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 can of diced green chilies
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Preheat your oven to 375°F. Open the beer and take a few sips (or pour out a few sips) to make room for the chicken. Season the chicken with chili powder, cumin, salt, and pepper and place it on top of the beer can. Place the beer can and chicken on a baking dish and roast for 1 hour and 30 minutes.
In a separate pot, sauté the onions and garlic until softened. Add in the black beans, diced tomatoes, green chilies, and salt and pepper. Let the soup simmer for 30 minutes, adding water if needed.
Once the chicken is cooked, carefully remove it from the beer can and shred the meat. Add the shredded chicken to the soup and let it cook for an additional 10 minutes. Serve hot and enjoy this flavorful and comforting Mexican soup.
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Spicy Chicken Tortilla Soup
Main Ingredients: Chicken, Chicken Stock, Water, Light Olive Oil
This spicy and flavorful soup is perfect for those who love a little heat in their meals. The beer can chicken adds a unique twist to this classic Mexican dish.
To make this recipe, you will need:
- 1 whole chicken
- 1 can of beer
- 1 onion, chopped
- 2 cloves of garlic, minced
A Traditional Mexican Dish
Mexican chicken hominy soup, also known as pozole, has been a beloved dish in Mexico for centuries. It is believed to have originated from the Aztecs and was considered a sacred dish, often served during special occasions such as weddings and religious ceremonies. Today, it is a popular dish in many Mexican households and is also enjoyed in other parts of the world.
The Key Ingredient - Hominy Corn
Hominy corn is the star of this soup and gives it its unique flavor and texture. It is made from dried maize kernels that have been soaked in an alkaline solution, which removes the hull and germ of the corn. This process makes the corn easier to digest and also gives it a distinct flavor. You can find hominy corn in most grocery stores or Mexican markets, and it is also available in canned form for convenience.
Spices Galore
Spices are what make this soup so flavorful and aromatic. The most common spices used in Mexican chicken hominy soup are cumin, oregano, and chili powder. These spices not only add depth of flavor but also provide numerous health benefits. Cumin, for example, is rich in antioxidants and has anti-inflammatory properties, while oregano is known for its antibacterial and anti-inflammatory effects.
Other Ingredients
Apart from chicken and hominy corn, this soup also typically includes other ingredients such as onions, garlic, and tomatoes. These ingredients add even more flavor and nutrients to the soup. You can also add in some diced potatoes, carrots, or bell peppers for extra vegetables and a heartier soup.
In Conclusion
Mexican chicken hominy soup is a delicious and comforting dish that is perfect for any occasion. Its rich history and blend of flavors make it a must-try for any Mexican food lover. With this recipe, you can easily recreate this traditional dish in the comfort of your own home. So grab your ingredients, put on some Mexican music, and enjoy a bowl of this delicious soup!
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