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
Set instant pot to “Saute” function ( If cooking on the stovetop see notes)
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.
Add chicken, broth and cooked hominy.
If adding the 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.
Give a good stir and set instant pot to “high”, for 16 minutes.
Naturally release the pressure, and using two forks, shred the chicken.
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!
Serve with sour cream, avocado, lime, jalapeño or shredded cabbage. (I like sour cream)
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 stove top, 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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