INSTANT POT CHICKEN POZOLE

ingredients

  • 1 T olive oil
  • 1 onion, diced
  • 4-6 garlic cloves, chopped
  • 4 oz can diced green chilies
  • 1 T tomato paste
  • 1 T chili powder
  • 2 t cumin
  • 2 t dried oregano
  • 2 t salt
  • ½ t chipotle powder
  • 2 lbs chicken thighs or breasts
  • 4 c chicken broth
  • 3-4 c cooked hominy
  • 1 dried guajillo pepper
  • juice from one lime

instructions

Set instant pot to “Saute” function. 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. As this sits on “warm”, flavors will meld and get better. Leftovers, even better!

Serve with cilantro, avocado, lime, jalapeño, sliced radishes or shredded cabbage.