This Instant Pot Pozole Verde with Chicken is quick and incredible! I use an 8 quart pressure cooker so you may have to reduce the ingredient amounts to accommodate smaller pressure cookers. ENJOY!!!
Author: Crystal Cartier
Recipe type: Entree, Soup, Appetizer
Cuisine: Gluten-Free, Mexican
Serves: A big ol' pot
Ingredients
3 pounds boneless, skinless chicken thighs
sea salt
freshly ground pepper
olive oil
1 yellow onion, diced
5 cloves garlic, minced
2 jalapeños, seeded and chopped
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
a handful of cilantro stems, chopped
2 cans (25 ounce each can) hominy, drained and rinsed
6 cups chicken broth
12-15 tomatillos, husked, rinsed and coarsely chopped
While it's heating, season the chicken breast with salt and pepper.
Add olive oil to pot.
Once oil is heated, brown chicken in batches on each side, about 4 minutes per side.
Transfer chicken to a plate.
Add a bit more oil if needed, sauté onion for a few minutes. Then add garlic, jalapeños, oregano, cumin, coriander and cilantro stems. Then salt and pepper.
Stir together and sauté for a minute until fragrant.
Add hominy, broth, tomatillos and browned chicken. Stir to combine.
Cover pot and lock the lid. Seal the vent and set the Instant Pot to cook at High Pressure for 20 minutes.
When pressure cooker is finished, you can manually (and carefully) turn the valve to "venting".
When steam stops, open the lid, remove the chicken, shred with two forks and return to pot.
Stir and taste broth. Add the lime juice and season with salt and pepper to taste.
Ladle into bowls and top with cilantro, avocado, limes wedges and even sour cream if you're feeling indulgent;)
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/11/06/instant-pot-chicken-pozole-verde/