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Instant Pot Chicken Pozole Verde

Close-up of a white bowl filled with Instant Pot Chicken Pozole Verde, featuring shredded chicken and white beans in a vibrant green broth.
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Make flavorful, traditional Chicken Pozole Verde quickly using your Instant Pot. This recipe uses green chiles and hominy for a satisfying Mexican soup.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can white hominy, drained and rinsed
  • 4 cups chicken broth
  • 1 large white onion, quartered
  • 4 cloves garlic, peeled
  • 1 jalapeño pepper, stemmed (seeds removed for less heat)
  • 3 poblano peppers, stemmed and seeded
  • 2 serrano peppers, stemmed (use 1 for mild heat)
  • 1 cup fresh cilantro, packed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup water

Instructions

  1. Prepare the green sauce base: Place the poblano peppers, serrano peppers, jalapeño, and quartered onion in a dry skillet over medium heat. Roast, turning occasionally, until the skins are lightly charred, about 8 minutes.
  2. Transfer the charred vegetables to the Instant Pot liner. Add the garlic, cilantro, cumin, oregano, salt, pepper, and 1/2 cup water.
  3. Secure the lid and set the vent to sealing. Cook on High Pressure for 5 minutes. Allow for a Natural Pressure Release (NPR) for 10 minutes, then manually release any remaining pressure.
  4. Carefully remove the roasted vegetables and garlic from the Instant Pot and transfer them to a blender. Add 1 cup of the cooking liquid from the pot to the blender. Blend until completely smooth. Set the sauce aside.
  5. Add the chicken, drained hominy, and remaining 3 cups of chicken broth to the Instant Pot liner. Pour the blended green sauce over the top. Do not stir yet.
  6. Secure the lid and set the vent to sealing. Cook on High Pressure for 10 minutes. Allow for a 15-minute Natural Pressure Release (NPR), then manually release any remaining pressure.
  7. Carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Stir everything together well.
  8. Taste the pozole and adjust salt as needed. Serve hot with your choice of garnishes.

Notes

  • If you prefer to use dried hominy instead of canned, soak it overnight and add 15 minutes of extra cook time on High Pressure before the chicken step.
  • For a deeper chile flavor, you can briefly toast the dried oregano before adding it to the blender.
  • Garnish options include sliced radishes, shredded cabbage or lettuce, diced white onion, avocado slices, and lime wedges.

Nutrition

Find it online: https://eatableempress.com/instant-pot-chicken-pozole-verde/