• Crockpot N.Y. Times - 58

    From Dave Drum@1:2320/105 to All on Wednesday, April 03, 2024 17:08:00
    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

    Crushed chips
    Shredded cabbage
    Diced avocado
    Minced red onion

    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

    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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