Description
Make flavorful Chicken Pozole Verde quickly using your Instant Pot. This recipe uses tomatillos and green chiles for a bright, authentic green stew with tender, shredded chicken and hominy.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (29 ounce) can white hominy, drained and rinsed
- 1 lb tomatillos, husked and rinsed
- 1 white onion, quartered
- 4 cloves garlic
- 2 jalapeños, stems removed (seeds removed for less heat)
- 1 poblano pepper, stemmed and seeded
- 4 cups chicken broth
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the Instant Pot on the Sauté function. Add olive oil.
- Place the tomatillos, onion, jalapeños, and poblano pepper into the Instant Pot liner. Sauté for 5 minutes, turning occasionally until slightly softened.
- Pour in 1 cup of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the chicken breasts, remaining 3 cups of chicken broth, Mexican oregano, cumin, salt, and pepper to the pot. Do not stir excessively.
- Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 15 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
- Remove the chicken to a plate and shred it using two forks. Set aside.
- Carefully transfer the cooked vegetables and the liquid remaining in the pot to a blender. Add 1/2 cup of fresh water or broth if needed to help blend. Blend until completely smooth.
- Return the blended green sauce to the Instant Pot liner. Add the drained hominy and the shredded chicken.
- Select the Sauté function again and bring the stew to a simmer. Cook for 5 minutes, stirring occasionally, to allow the flavors to combine. Taste and adjust salt if needed.
- Serve hot with your choice of garnishes.
Notes
- For serving, offer bowls of sliced radishes, shredded cabbage, chopped white onion, lime wedges, and dried Mexican oregano.
- If you prefer a spicier stew, leave the seeds in the jalapeños or add one serrano pepper during the sauté step.
- If you use dried hominy, you must soak it overnight and cook it separately before adding it to the stew, or use pre-cooked canned hominy for this quick method.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 38
- Cholesterol: 110