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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