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
     1    Lime; juice of, more for
          - serving

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          Chips; crushed
          Cabbage; shredded
          Avocado; diced
          Red onion; minced
          Cilantro

 Combine the onion, carrot, celery, and garlic in a 5 to 8 qt 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 ts salt if you are using low-sodium broth or
 1 ts 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.

 Recipe by Sarah DiGregorio

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

 Uncle Dirty Dave's Archives

 Yield: 4 to 5 servings

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