Hatch Chile Chicken Soup | Louisiana Grills Recipe
The pride of Southwestern cuisine, Hatch Chiles are grown in a region of New Mexico where the locals claim the soil is unlike anywhere else. The result is a slightly sweet and smoky pepper that gives off a mouthwatering aroma when roasted or smoked on a pellet grill.
How to Roast Hatch Green Chiles
Place the Hatch Green Chiles on the grill over direct flame and roast until lightly charred on all sides, about 10-15 minutes.
Ingredients
3 Chicken Breast
2 cups Chicken Broth
3 Ears of Corn
3 – 4 Garlic Cloves, Peeled
5 – 6 Hatch Chiles
Optional: cotija cheese, cilantro, tortilla strips, etc
1 Small Red Onion, Quartered
1 Small Yellow Onion, Quartered
2 tsp Smokey Spicy Sweet Hot Rub
1 cup Sour Cream
We recommend using our Texas Mesquite Hardwood Pellet Blends with this recipe.
Try our Creamy Hatch Chile Chicken recipe on your Louisiana Grill:
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Grandma's Authentic & Classic Homemade POZOLE ROJO! ????????????
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day today I’m going to share with you The Unforgettable Taste of My Grandma's Authentic & Classic Homemade Pozole Rojo what is the difference well typically I use precooked hominy but to make it more authentic here I will use uncooked dried hominy this sure takes out pozole to a whole another level,???? I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
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✅ TIP
Constantly skim the top of broth to have a clean and smooth broth
✅the white corn dried hominy can be found at your local Mexican Supermarket or at your local supermarket in the Hispanic aisle.
✅ it is very important for the dried/raw hominy to soak overnight, this helps to soften them I usually soak for 24 hours so it cooks along with the meat ☺️
Ingredients:
36 oz organic white corn Posole(uncooked hominy)
Salt
4lbs pork shoulder
2 lbs neck bones
1 whole onion
1 head of garlic
3 bay leaves
25 New Mexico chile pods
3 chile ancho
1/4 onion
3 garlic cloves
1 tbsp oregano
2 tsp ground cumin
1 tbsp chicken bouillon
1 serving of love????
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Recipes in Spanish:
#pozolerojo #mexicanrecipes #redporkpozole
The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
#chickentortillasoup #sopaazteca
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I want to share with you how to make the best Mexican chicken tortilla soup or also known as sopa azteca , The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion, specially now that its cold!!!! This soup is not spicy at all the chiles just add a good amount of flavor, if you want it to be spicy, add Chile chipotle or arbol! So I hope you all enjoy it! Old recipe found here ????????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Ingredients:
4 pieces of chicken breast with rib
20 corn tortillas
Black or pinto beans
Sweet corn
5 roma tomatoes
5 New Mexico or guajillo Chile pods
1 chile ancho
Handful of cilantro
1 onion
Garlic cloves
2 bay leaves
Chicken bouillon
1 tbsp whole black pepper
1 tsp cumin
Salt
1 serving of love ????
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Recipes in Spanish :
Easy Corn Chowder Recipe
This creamy Corn Chowder is a delicious and cozy recipe that is always a crowd-pleaser. Full of sweet corn, crispy bacon, and potatoes, this chowder is a comforting recipe that is beyond flavorful and satisfying. It’s such a simple but tasty one-pot meal, everyone will want seconds. Whether you’re making this corn chowder when fresh corn is in abundance or in the winter with frozen corn, this chowder recipe is bound to make you reach for a second bowl. It’s a warm, comforting, and hearty soup, making for the perfect recipe to enjoy year-round.
RECIPE:
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How To Mike Pozole with Smoked Chicken #shorts
Easy recipe for making pozole stew with smoked chicken. Hominy and vegetables like zucchini, poblano chilis, and onions are slow simmered with smoked chicken for a luscious soup.
How To Make Pozole Soup - Authentic Mexican Stew
Pozole is a Mexican Stew traditionally made with shredded pork, chilli broth enriched with pork stock and hominy, a type of maize that is most commonly found in Latin America. You can also find different variations of Pozole in Mexico: white pozole is made with a clear broth, green pozole made with poblano chilli, tomatillo and coriander, and the most popular red pozole made with Mexican dried chillies.
Pozole can be prepared with pork, beef or chicken. These days you can even find vegan versions of this traditional dish made with mushrooms, so there is something for everybody! Gran Luchito’s Chipotle Paste is so rich in flavour that it makes it the perfect addition to our pozole recipe and creates a smoky chilli version of this dish.
The recipe follows a very simple process of searing the meat and browning the onions, to then placing everything into a slow cooker alongside the Chipotle Paste, oregano, beef stock and the cooked onions. The slow cooker then does its magic and transforms the piece of meat into something that is so tender and easily shredded and succulent. This, combined with the chipotle stock and hominy make a very tasty stew!
Just remember to have all of your garnishes ready to be served on the side; iceberg lettuce, fresh coriander, chopped raw onion, finely sliced radishes, a bit of Smoky Chipotle Fajita and Taco Mix and lime wedges!
This Pozole Soup would be a great starter before tucking into either our Chorizo and Winter Veg Enchiladas or our Beef Picadillo Recipe.
INGREDIENTS
700g ox cheeks or brisket
2 white onions (finely diced)
5 garlic cloves (minced)
2 bay leaves
1 tbsp oregano
700ml of beef stock
300ml of water
1 cup of coriander, leaves and stems roughly chopped
1 tbsp Chipotle Paste
1 tbsp salt
1 tsp ground black pepper
500g of hominy (drained and washed thoroughly)
¼ iceberg lettuce (finely sliced)
4-5 radishes (finely sliced)
Handful of coriander (finely chopped)
2-3 limes (cut in wedges)
Smoky Chipotle Fajita and Taco Mix (a pinch to taste, as garnish)
HOW TO MAKE
Heat a large pan over a high heat and add the vegetable oil. Add the beef and sear it all over. Once it’s ready remove it from the pan and set aside.
In the same pan fry the onion and garlic slowly over a low heat and set aside.
Add the meat to the slow cooker, with the cooked onions, bay leaves, oregano, beef stock, water, coriander, Chipotle Paste, until the contents are submerged. Stir in the salt and freshly ground black pepper, and set the heat to high for 2 hours.
After 2 hours remove the fat at the top of the liquid with a spoon and discard.
Pick the meat out of the slow cooker and shred it into smaller bite-size chunks. Once the meat is ready, put it back into the slow cooker alongside the hominy and cook everything on high for 1 more hour.
Serve your pozole hot with everything on the side ready to assemble it: shredded iceberg lettuce, sliced radish, roughly chopped fresh coriander, wedges of lime to squeeze and Smoky Chipotle Fajita and Taco Mix for that perfect final touch. Enjoy!