Subj : Crockpot N.Y. Times - 58
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 05:08 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Shortcut Chicken Pozole
Categories: Poultry
     Yield: 4 servings

     1 lg Sweet onion; peeled,
          - quartered
     2    Carrots; trimmed, halved
     2    Celery ribs; halved
     8 cl Garlic
     7 oz Can chipotle peppers in
          - adobo sauce
     1 ts Onion powder
     1 ts Garlic powder
     1 ts Ground cumin
 3 1/2 lb Skin-on whole chicken legs
     5 c  Chicken broth or stock
          Salt; for seasoning
     1 c  Frozen corn
    29 oz Can pozole (hominy); rinsed,
          - well drained
          Juice of 1 lime; more for
          - serving

MMMMM--------------------------TOPPINGS-------------------------------
          Crushed chips
          Shredded cabbage
          Diced avocado
          Minced red onion
          Cilantro

 Combine the onion, carrot, celery and garlic in a 5 to 8
 quart slow cooker. Pull the whole chiles out of the can
 of chipotles in adobo (use only half if you prefer the
 finished dish to be medium-spicy), and roughly chop
 them. Add the chiles and all the adobo sauce to the slow
 cooker as well as the onion and garlic powders and
 cumin. Pull the skin from half of the chicken legs and
 discard it, or save to render the fat at another time.
 (Start at the thigh and pull the skin off the drumstick
 as if removing a glove; it should come off fairly
 easily.)

 Add the chicken legs to the slow cooker and stir to
 combine. Pour in the broth. Add 1/2 teaspoon salt if you
 are using low-sodium broth or 1 teaspoon salt if using
 homemade unsalted stock. Do not add salt now if you are
 using fully salted broth. Cook on low until the chicken
 is tender and the broth is flavorful, at least 4 hours
 and up to 6 hours. If it's more convenient, let the slow
 cooker switch to warm after 6 hours. The soup will hold
 on warm for about an additional 2 hours before the
 chicken dries out.

 Switch the heat to high. With tongs or a slotted spoon,
 remove the chicken and vegetables to a bowl. Discard the
 vegetables and let the chicken cool while you finish the
 soup. Using an immersion blender (see Tip), puree the
 broth. (It will be mostly smooth but some small flecks
 of pepper skin may remain.) Stir in the corn, pozole and
 lime juice. Shred the chicken meat, discarding the bones
 and skin, and add it into the soup. Replace the cover,
 let the ingredients warm through and serve the soup in
 bowls with the toppings of your choice.

 By: Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

 Yield: 4 to 5 servings

MMMMM

... Tricuits are what the insides of a scareceow taste like.
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