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A simple easy recipe for Chicken Pozole that can be made in an Instant Pot or on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free! #instapot #instantpot #pozole #chickenpozole #rojo #weeknightdinner #mexican #healthy

Instant Pot Chicken Pozole

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6
  • Category: soup, stew, main
  • Method: instant pot, stove-top
  • Cuisine: Mexican

Description

A simple easy recipe for Chicken Pozole that can be made in an Instant Pot or on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free! #instapot #instantpot #pozole #chickenpozole #rojo #weeknightdinner #mexican #healthy


Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 46 garlic cloves, rough chopped
  • 4 ounce can diced green chilies
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt, more to taste
  • 1/2 teaspoon chipotle powder, more to taste
  • 2 lbs chicken whole thighs ( skinless, boneless)
  • 4 cups chicken broth
  • 34 cups cooked hominy -2 to 3 cans drained, or use pre-cooked dried hominy, see notes
  • 1 dried Mexican Guajillo Peppers (optional)
  • juice from one lime ( 23 tablespoons)

Optional Toppings : Sour cream, avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese.


Instructions

  1. Set instant pot to “Saute” function ( If cooking on the stovetop see notes)
  2. Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste.  Add chili powder, cumin, salt, oregano and ground chipotle.
  3. Add chicken, broth and cooked hominy.
  4. If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.
  5. Give a good stir and set instant pot to “high”, for 14 minutes.
  6. Naturally release the pressure, and using two forks, shred the chicken.
  7. Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on “warm”, flavors will meld and get better. Leftovers, even better!
  8. Serve with sour cream, avocado, lime, jalapeño or shredded cabbage. (I like sour cream)

Notes

Originally I tried making this with dried hominy and it didn’t cook all the way through. Then I read that you should discard water that dried hominy cooks in or soaks in. So I ended up using dried hominy that I cooked earlier (draining the cooking liquid). I loved the texture of the dried hominy best –  little heartier and toothsome.

For a thicker soup, you could blend half or a third of the hominy with some broth. I prefer brothy soups, but I know, not everyone does. 😉

To cook on the stovetop, Just follow the same instructions, using a heavy bottom pot or dutch oven. Then simmer the soup ( covered)  for 20-25 minutes, or until chicken thighs pull apart easily with a fork. After shredding the chicken, simmer for a few more minutes.

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