Chicken Posole Slow Cooker Food

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE

Steps:

• Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
• Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
• Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
• Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
• Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

GREEN CHICKEN POZOLE (POZOLE VERDE)

Steps:

• Add all of the ingredients except the garnish to your slow cooker.
• Cook on low for 8 hours.
• Shred the chicken with 2 forks before serving.
• Garnish with toppings of choice, squeezing a little lime juice into each bowl.

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 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 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.

SLOW COOKER CHICKEN POZOLE

Steps:

• Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours.
• Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.

CHICKEN POSOLE (SLOW COOKER)

Steps:

• Drain hominy, combine hominy, rotel tomatoes, enchilada sauce, diced carrots, diced onion to a 4 quart slow cooker
• Mince garlic, add to cooker, add cumin.
• Remove skin from chicken thighs.
• add to slow cooker.
• Cover and cook 3-4 hours until chicken is cooked through and vegetables are tender; skim and discard any fat from the surface.
• Remove chicken; pull meat off bones and chop into smaller pieces if needed.
• Stir back into the slow cooker.
• Add chopped cilantro.
• Ladle into soup bowl.
• Serve with lime wedges, thinly sliced radishes in soup, red pepper flakes and a dollop of sour cream, if desired.

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.

SLOW COOKER POSOLE

Steps:

• Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn't get crowded - otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
• To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
• Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
• Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
• Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.