First I took the left over bones & skin from two chicken(one smoked, one grilled.) Then I added a mirepoix(carrots, onion, & celery.)
Then I added some bay leaves & italian seasoning blend
Oops! I almost forgot about the backbones I had in the freezer(because I cooked them spatchcock style.)
Added enough water to cover, then I set the slow cooker on low for 9 hours.
After 9 hours:
This is the strained stock:
I put a stopper in the sink. Then put the pot in the sink & filled with ice water. This is so I could cool it off enough to put it in the fridge before I had to leave for work.
After it has been cooled off in the refrigerator, you can skim off the excess fat.
I then took about half of the stock & froze it. When I was ready to make the soup, I took the remaining stock & reheated it. I also took one dried ancho chile pepper, de-seeded, tore it into small pieces & toasted it on medium heat in a pan.(forgot to take a pic) I also probably could have used two, but this was my first attempt.
Anyways, after you toast the chile till it blisters a little, then you throw them in a bowl, cover with boiling water and let them soak for 30 minutes.
After 30 minutes, throw the chiles with soaking water in a blender.
At this point, I added the blended chile sauce to the stock along with two cans of hominy, leftover smoked chicken & some Mexican oregano.
It turned out okay, but I think I will add some garlic to the stock next time, as it was a little on the bland side(but did have smoke flavor!) After I seasoned it with some garlic powder, onion powder, guallijo chile powder, & threw in a chipotle bouillon cube, it was much better.