Subj : Crockpot Chicken - 02
To   : All
From : Dave Drum
Date : Mon Nov 04 2024 18:33:00

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
 
MMMMM

.... "Candy is bad for you."   I DON'T CARE!  - Charlee 
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