Description
A quick and comforting chicken pozole packed with protein, featuring vibrant tomatillos and fresh cilantro.
Ingredients
Scale
- 1 pound tomatillos, husked and chopped
- 1 large poblano pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 small bunch fresh cilantro, stems removed
- 1 lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 pounds skinless, boneless chicken breast, cubed
- 1 small onion, chopped
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 3 (15.5 ounce) cans white hominy, drained
- 3 cups chicken broth
Instructions
- Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
- Turn on the Instant Pot and select the Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes.
- Add salsa verde, hominy, and chicken broth. Stir to combine.
- Close and lock the lid. Select Manual function and set timer for 20 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Ladle pozole into bowls.
- Taste and adjust salt, then finish with a squeeze of lime before serving.
Notes
Serve with pickled red onions, shredded cabbage, and warm corn tortillas for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 370
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 75mg