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   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   
      
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