Slow Cooker Chicken Pozole Blanco Food

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.

CHICKEN POSOLE

Steps:

• Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
• Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
• Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
• To serve, divide among bowls, and garnish as 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.

RED CHICKEN POZOLE

Steps:

• In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onion and cook until beginning to soften. Stir in garlic and cook for 30 seconds, then stir in oregeno, cumin and Caldo de tomat. Cook, stirring often, for one minute.
• Add the hominy and the chicken to the pot. Stir to coat and cook for a couple of minutes to flavor the chicken and hominy.
• Pour in enchilada sauce and chicken stock. Stir to combine, then turn heat up to medium-high bring to a boil. Cover, reduce heat to low, and simmer for at least 20 minutes or up to 2 hours.
• Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges and tortilla chips.
• Store in the refrigerator in a tightly sealed container for up to 3 days, or freeze for 3-4 months.

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.