Crock Pot Posole Recipe Video Recipe For Chicken

SLOW COOKER SHORTCUT CHICKEN POZOLE

Steps:

• 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), purée 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.

SLOW COOKER CHICKEN POZOLE BLANCO

Steps:

• Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
• Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup 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.

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.

CROCK POT POSOLE

Steps:

• Cube ribs and brown pork in lightly oiled skillet. Add onion and saute until limp. Drain fat.
• Combine pork, onion and remaining ingredients in crock pot.
• Cook on low heat for 5 hours to 6 hours.