Print

Instant Pot Chicken Pozole Verde

Close-up of a bowl filled with vibrant green Instant Pot Chicken Pozole Verde, featuring shredded chicken and white hominy.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic-tasting Pozole Verde with chicken quickly using your Instant Pot. This recipe cooks the chicken and hominy together for a flavorful, easy green stew.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can white hominy, drained and rinsed
  • 1 lb tomatillos, husked and rinsed
  • 4 serrano peppers (or jalapeños for less heat)
  • 1 white onion, quartered
  • 4 cloves garlic
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup fresh cilantro leaves
  • For serving: shredded cabbage, sliced radishes, lime wedges, dried Mexican oregano

Instructions

  1. Toss the tomatillos and peppers with olive oil on a baking sheet. Broil for 5-7 minutes until slightly charred. Watch carefully to prevent burning.
  2. Place the charred tomatillos, peppers, quartered onion, garlic, cilantro, cumin, and 1 cup of chicken broth into a blender. Blend until completely smooth. This is your salsa verde base.
  3. Pour the salsa verde base into the inner pot of the Instant Pot. Add the remaining 3 cups of chicken broth, dried oregano, salt, and pepper. Stir to combine.
  4. Add the chicken breasts or thighs directly into the liquid mixture. Do not stir after adding the chicken.
  5. Secure the lid on the Instant Pot and set the vent to sealing. Select Manual or Pressure Cook (High Pressure) for 15 minutes.
  6. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
  7. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken.
  8. Add the drained and rinsed hominy and the shredded chicken back into the Instant Pot. Stir gently to combine everything.
  9. Select the Sauté function and let the soup simmer for 5 minutes to allow the flavors to meld. Taste and adjust salt if needed.
  10. Ladle the Pozole Verde into bowls. Serve immediately with your choice of garnishes like cabbage, radishes, lime, and extra oregano.

Notes

  • If you prefer a thicker stew, remove about 1 cup of the liquid and mix it with 1 tablespoon of cornstarch before stirring it back into the pot during the Sauté step.
  • For a more traditional flavor, substitute 2 dried pasilla or Anaheim peppers (rehydrated in hot water for 20 minutes) for two of the fresh serrano peppers.

Nutrition

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