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Instant Pot Chicken Pozole Verde

A close-up of a white bowl filled with vibrant Instant Pot Chicken Pozole Verde, topped with shredded chicken and fresh cilantro.
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Make traditional, flavorful Chicken Pozole Verde quickly using your Instant Pot. This recipe uses green chiles and hominy for an authentic taste with minimal cooking time.

Ingredients

Scale
  • 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
  • 2 Poblano peppers, roughly chopped
  • 2 Serrano peppers (or 1 jalapeño for less heat), stems removed
  • 1 cup fresh cilantro, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • For serving: shredded cabbage or lettuce, sliced radishes, diced white onion, lime wedges, avocado slices

Instructions

  1. Season the chicken pieces lightly with salt and pepper. Set aside.
  2. In the Instant Pot liner, add the olive oil and select the Sauté function. Once hot, sear the chicken pieces on both sides until lightly browned, about 2 minutes per side. Remove the chicken and set aside.
  3. Add the quartered onion, Poblano peppers, and Serrano peppers to the pot. Sauté for 3 minutes until slightly softened.
  4. Add the garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
  6. Return the seared chicken to the pot. Add the drained hominy. The liquid should mostly cover the ingredients; add a little water if necessary.
  7. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 15 minutes.
  8. When the time is up, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.
  9. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  10. Stir in the fresh cilantro. Taste the broth and adjust salt if needed.
  11. Ladle the pozole into bowls and serve immediately with your choice of garnishes like cabbage, radishes, onion, and lime wedges.

Notes

  • If you prefer a smoother sauce, blend the sautéed peppers, onion, and garlic with about 1 cup of the broth before adding them back to the pot in step 4.
  • For a deeper chile flavor, you can briefly toast the dried chiles (if using dried instead of fresh) in a dry pan before adding them to the sauté step.
  • If you use dried hominy instead of canned, increase the pressure cooking time to 40 minutes with a full 15-minute NPR.

Nutrition

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