Duck Pozole Recipe Slow

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SLOW-COOKER POSOLE



Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Meat and Poultry Recipes     Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

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.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

SLOW COOKER SHORTCUT CHICKEN POZOLE



Slow Cooker Shortcut Chicken Pozole image

Part of the joy of pozole is topping it generously and exactly as you like, and this take on the original dish is no exception. Traditional red pozole often requires toasting and then puréeing dried chiles for a flavorful broth, but this version relies on canned chipotles in adobo sauce. Adjust the chiles to your taste: more if you like it, less if you don't. This brothy, smoky-spicy chicken soup is sensational with crunchy add-ons like crushed chips, shaved cabbage and red onion. The pressure-cooker version of this recipe is available here.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 3h

Yield 4 to 5 servings

Number Of Ingredients 15

1 large red or yellow onion, peeled and quartered
2 carrots, trimmed and halved
2 celery stalks, halved
8 garlic cloves
1 (7-ounce) can chipotle peppers in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs)
5 cups chicken broth or stock
Kosher salt, for seasoning
1 cup frozen corn
1 (29-ounce) can pozole (hominy), rinsed and well drained
Juice of 1 lime, plus more for serving
Crushed chips, shredded cabbage, diced avocado, minced red onion and-or cilantro, for topping

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.

Nutrition Facts : @context http, Calories 894, UnsaturatedFat 37 grams, Carbohydrate 26 grams, Fat 58 grams, Fiber 3 grams, Protein 65 grams, SaturatedFat 16 grams, Sodium 1712 milligrams, Sugar 9 grams, TransFat 0 grams

SLOW COOKER POZOLE



Slow Cooker Pozole image

This is the easiest recipe I've found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.

Provided by MAJORGSP

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 7h45m

Yield 6

Number Of Ingredients 13

1 dried chile negro (pasilla) soaked in boiling water for 30 minutes, and drained
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can beef broth
¾ pound pork tenderloin, cubed
¾ pound skinless, boneless chicken breast halves - cut into 2 inch pieces
2 cups chopped onion
1 ½ teaspoons crushed garlic
1 (4 ounce) can diced green chiles
1 (15 ounce) can white hominy, drained
1 (15 ounce) can yellow hominy, drained
1 bay leaf
2 teaspoons dried Mexican oregano
2 tablespoons ground cumin

Steps:

  • Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.
  • Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 28.9 g, Cholesterol 56.7 mg, Fat 4.9 g, Fiber 5.4 g, Protein 24.6 g, SaturatedFat 1.1 g, Sodium 1365.1 mg, Sugar 4.9 g

DUCK POZOLE



Duck Pozole image

from emeril live, i made alot of duck confit and was looking for recipes to use it in, this is reallt good comfort food. i can easily get hominy here in pa, and i also used a mix of white and yellow corn.

Provided by chia2160

Categories     Duck

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 slices thick-cut bacon, cut into 1/4-inch strips
1 lb smoked duck, meat, diced into 1/2-inch pieces
1 cup chopped yellow onion
1 teaspoon ground cumin
salt & freshly ground black pepper
1/2 cup finely chopped zucchini
1/2 cup finely chopped yellow squash
1/2 cup finely chopped carrot
1 tablespoon seeded and minced jalapeno
1 tablespoon minced garlic
1 cup diced tomato
6 cups rich brown duck stock or 6 cups chicken stock
2 cups cooked white hominy, rinsed and drained
2 cups blanched sweet corn
1/4 cup chopped fresh cilantro leaves
4 -6 tablespoons fresh lime juice
fresh cilantro stem, for garnish

Steps:

  • Place the bacon in a large, 1-gallon stockpot or Dutch oven. Cook over medium heat until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel lined plate.
  • Increase the heat to medium-high and add the smoked duck to the stockpot. Sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin and cook, stirring occasionally, until the onions are soft and begin to caramelize, about 4 minutes. Season the onions lightly with salt and freshly ground black pepper. Stir in the zucchini, yellow squash, and carrots and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the duck stock and hominy and bring the mixture to a boil. Reduce heat to a simmer and cook for 1 hour, occasionally skimming off any fat that rises to the surface.
  • Add the blanched corn and cook for an additional 10 minutes. Remove the pozole from the heat and stir in the cilantro, lime juice, and reserved bacon. Adjust the seasonings with salt and pepper, to taste. Ladle pozole into soup bowls, garnish with fresh cilantro sprigs and lime wedges, and serve immediately.

Nutrition Facts : Calories 188.8, Fat 8.2, SaturatedFat 2.5, Cholesterol 10.3, Sodium 354, Carbohydrate 26.2, Fiber 4.4, Sugar 6.4, Protein 5.4

CONFIT DUCK LEG POZOLE



Confit Duck Leg Pozole image

Categories     Duck     Poultry     Stew     Fall     Winter     Gourmet

Yield Makes 1 serving

Number Of Ingredients 12

1 confit duck leg*
1 dried ancho chile,** stemmed, seeded, and ribs discarded
1/3 cup chopped white onion
1/2 garlic clove
1 1/2 cups water
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon honey
1/8 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/2 cup rinsed drained canned white hominy (pozole)
1 teaspoon finely chopped fresh cilantro
Accompaniments: fresh cilantro leaves; chopped plum tomato; finely chopped white onion; tortilla chips

Steps:

  • Remove skin from duck leg and cut skin into 1/4-inch pieces. Cook skin in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered and skin is golden brown, 8 to 12 minutes. Transfer duck skin with a slotted spoon to paper towels to drain and season with salt. Pour off and discard fat from saucepan (or reserve for another use), then wipe pan clean and set aside.
  • While skin cooks, remove duck meat from bones, reserving bones, and finely shred.
  • Toast chile in dry saucepan over moderate heat, turning with tongs, until fragrant and pliable, about 2 minutes, then transfer to a bowl. Cover chile with boiling-hot water and soak until softened, about 20 minutes. Drain chile and transfer to a blender.
  • While chile soaks, add onion and garlic to dry saucepan and cook over moderate heat, stirring occasionally, until browned, 2 to 3 minutes. Add water, oregano, honey, cumin, and reserved bones and simmer, uncovered, 20 minutes. Discard bones.
  • Blend broth mixture with softened chile and 1/4 teaspoon salt in blender until very smooth (use caution when blending hot liquids). Transfer purée to saucepan. Add hominy and shredded duck meat and simmer, covered, 10 minutes. Stir in cilantro and salt to taste, then serve topped with duck skin.
  • *Available at butcher shops, some supermarkets, and D'Artagnan (800-327-8246).
  • **Available at Latino markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

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