"Pozole is one of my favorite summer soups to enjoy. Pozole is a traditional Mexican soup that is easier to make than you may think and is a perfect dish for the summer heat. I love the feeling of eating something intensely light and spicy while sweating in the hot summer sun and having an ice-cold beer to bring the whole experience home. I learned how to make pozole at a local deli back home in Iowa from my boss' wife, and it’s one of my traditions to make a batch every summer." says Chef de Cuisine James Richards of Emeril Lagasse's Table 10, located at the Venetian Palazzo Las Vegas.
• 2 lbs boneless skinless chicken thighs large dice
• 2 large white onion diced
• 2 large green bell pepper diced
• 2 large red bell pepper diced
• 2 16-oz cans hominy (drained)
• 1 bulb garlic diced
• 3 qt chicken broth
• 2 6-oz cans roasted chipotle peppers
• 1qt water
• 1 bag corn tortilla chips
• 1 cup lime wedges
• 1 cup shaved red radish
• 2 cups shaved cabbage
• 1 cup diced white onion
• 1 bunch cilantro picked
1. Season the chicken with salt and pepper and place in the slower-cooker on medium/high.
2. Meanwhile blend the two cans of chipotle peppers (make sure to use the juice) and chicken stock together in a blender. Strain the mixture and add to the slow-cooker. Add the water, red and green pepper, onions, hominy, garlic, and let simmer for 6–8 hours or until reduced by 1/3. Season to taste with salt and pepper. Serve with the above garnishes and enjoy with friends and family.
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