January 27, 2017
Bottarga! Smoked egg yolk goodness.
Saw this one posted on Facebook by our Residential Education colleague Amanda Rodriguez (Greek Life). Sergio Hernandez gav eit th ethumbs up, which is all I have to hear to post it. Will try it soon.
Place drained and rinsed white hominy in the crockpot ( I used two big cans)
Fill crockpot with water up to the first rim for a little below
Place 1.5 pounds of chicken breast in the crockpot ( you can also use though meat)
Crumble one chicken bouillon cube in the water ( maybe 2)
Add 2 tablespoons of the chile molido, and the Nuevo Mexico chile ( I use as much as 8 tablespoons, 4 of each depending on water level.
Add cayenne a pinch at a time
Cook on high 6-8 hours or low 10 + hours
Check on it between 6- 8 hours , taste broth and add desired spices ( more cayenne, or chili)
If done you can take the chicken out and shred it or shred it with a large fork and knife in the crockpot ( that is what I do)
Serve with cut avocado, shredded cabbage, lemon, lime or corn tortillas or corn chips
Makes 6-8 servings