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

Title: Slow Cooker Shortcut Chicken Pozole
Categories: Poultry, Vegetables, Herbs, Chilies
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

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