Crock Pot Posole Recipe Chicken Recipes Recipe For Deviled

SLOW COOKER POSOLE WITH PORK AND CHICKEN

Steps:

• Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
• Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

TWO CORN CHICKEN POSOLE

Steps:

• Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
• Remove chicken and shred with forks. Add chicken back to stew.
• Serve stew in bowls with toppings, as desired.

SLOW-COOKER POSOLE

Steps:

• Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
• Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
• Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

EASY CHICKEN POSOLE

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

GREEN POZOLE WITH CHICKEN

Steps:

• Cook chicken:
• Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
• Make sauce while chicken cools:
• Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
• Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
• Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.

SLOW COOKER PORK POSOLE

Steps:

• Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
• In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
• In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
• Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
• Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
• Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.

DEVILED CHICKEN CROCK POT

Steps:

• Place chicken in slow cooker.
• Combine all remaining ingredients and pour over chicken.
• Cook for 4 to 6 hours on high or 6 to 8 hours on low.
• To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
• To serve: Reheat in the microwave.

CHICKEN BUTTERNUT SQUASH POSOLE

Steps:

• Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
• Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.