Instant Pot Pozole Verde con Pollo

Dinner, Instant Pot, One-Pot Meals, Quick and Easy, Winter

It’s been raining for four days straight in Los Angeles and while I usually love the rain, it’s starting to get, umm…a bit inconvenient. I feel like this how people must feel about snow: cute at first but then it gets boring, especially when the snow gets all gross and dirty and makes it hard to go grocery shopping and drive to work. I get it.

I can’t say it’s been all bad. There have been plenty of cozy nights like the night I watched the Fyre Fest which was…well, INSANE. It was incredibly entertaining and I found myself laughing way more than I thought I was going to. I’m going to be frank and say that I’m even more excited to see the competing documentary because it looks a lil’ bit sketch and I’m excited about the drama lol. Life if fun if you see the fun stuff!

While rain can be boring, what’s not boring is figuring out food for raining days. Because that’s easy and riveting! I made this on Sunday for a cozy night in and it was so delicious AND easy. Yes, of course, you don’t need an Instant Pot to make this. A regular pot will do.

Now for some history on pozole. If you’ve never had pozole, it’s almost like a cross between a stew and a soup (this iteration is a bit more brothy because I love broth). It has a rich history and is actually pre-Columbian. It was a dish the Aztecs served on special occasions. The main ingredient is hominy (pozole) which is basically shelled corn that’s been dried and then cooked in water and lime juice.

There are different varieties and different states and cities have their own twists and special additions. The three main varieties are green, white and red (just like the Mexican flag!). It’s that type of dish that warms you right up on a cold day.

The green pozole is so bright and sunny thanks to the tart tomatillos. If you’ve never cooked with tomatillos, you’re in for a treat because they couldn’t be more simple. This pozole, while comforting, is actually quite light and doesn’t feel too rich or heavy.

Hope you love it as much as I do!

Stay cozy.

Instant Pot Pozole Verde con Pollo

Print
5 from 4 votes
CourseMain Course
CuisineMexican
Keywordgreen pozole, instant pot, instant pot winter recipes, pozole, tomatillos, verde
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Serving Size: 4
Calories: 474kcal

Ingredients

Pozole Verde

  • 1/2 cup pumpkin seeds/pepitas
  • 1 1/2 pound bone-less, skin-less chicken thighs
  • 1 yellow or white onion
  • 1 pound tomatillos, husks removed and roughly chopped
  • 5 cloves garlic, peeled
  • 1 poblano pepper (trimmed and roughly chopped)
  • 1 jalapeño, stems removed
  • 1 tablespoon Mexican oregano
  • 6 cups chicken broth
  • 1 cup cilantro leaves
  • 1 (24-ounce) can hominy, drained

Garnishes

  • 2 tortillas, sliced into triangles
  • 1 avocado, sliced
  • 2 radishes, ends trimmed

Directions

To Make it in an Instant Pot:

  • To a small skillet, set over medium-low heat, add the pumpkin seeds and a pinch of salt. Toast for about 2 minutes, shaking the pan every now and then. When they start to brown, pour them right into the jar of your blender (we’ll be adding more stuff to the blender later!). Cover the blender and pulse until ground, about 30 seconds to a minute.
    2. To the Instant Pot, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Close the “vent” and set the pressure cooker to high and 15 minutes.
    3. When the Instant Pot goes off, do a quick release. I like to cover the valve with a clean kitchen towel and flip it open using a wooden spoon’s handle. When there is no more pressure, remove the lid, opening it away from you. 
    4. Remove the chicken and place on a cutting board. Place a strainer atop a big bowl, and pour the liquid through. Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of liquid (you can eyeball this measurement). Add the cilantro to the blender.
    5. Pour the broth back to the Instant Pot, along with the hominy. Set the machine to the “saute” function and place the timer on 5 minutes. This will cook the hominy a bit while we blend up the green sauce and shred the chicken.
    6. Back to the blender, allowing some steam to escape from the blender, process until very smooth, about 2 minutes.
    7. Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the Instant Pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons.
    8. Divide amongst bowls and garnish with crispy chips, slices of avocado, radishes, jalapeño, sliced cabbage and/or diced onion. 

To Make it in a Large Pot:

  • To a small skillet, set over medium-low heat, add the pumpkin seeds and a pinch of salt. Toast for about 2 minutes, shaking the pan every now and then. When they start to brown, pour them right into the jar of your blender (we’ll be adding more stuff to the blender later!). Cover the blender and pulse until ground, about 30 seconds to a minute.
    2. To a medium to large pot, set over medium-high heat, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Bring to a simmer and cook for about 30 to 40 minutes, until the chicken is cooked and the tomatillos have softened.
    3. Remove the chicken and transfer to a cutting board. Place a strainer atop a big bowl, and pour the liquid through.
    4. Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of broth (you can eyeball this measurement). Add the cilantro to the blender.
    5. Pour the chicken broth back to the pot, along with the hominy and turn the flame to medium-heat. This will warm up the broth and cook the hominy a bit while we blend up the sauce and shred the chicken.
    6. Back to the blender, allowing some steam to escape from the blender, process until very smooth, about 2 minutes.
    7. Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons.
    8. Divide amongst bowls and garnish with crispy chips, slices of avocado, radishes, jalapeño, sliced cabbage and/or diced onion. 
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8 Comments

  • Reply Currently Crushing On. - Best Food & Cooking - Kitchenpedia.co January 19, 2019 at 3:59 am

    […] Instant pot pozole verde! I might make it on the stove top. […]

  • Reply Stephanie January 19, 2019 at 11:12 am

    I would definitely take rain over the foot of snow I’m currently working with. Cleaning off my car almost daily is getting old. And then I can’t reach the top of my car, so I always leave a trail of snow as I’m driving and it’s flying off the roof, which is also annoying. #firstworldproblemsiknow

    http://aneducationindomestication.com

  • Reply Currently Crushing On. - How Sweet Eats January 20, 2019 at 12:01 am

    […] Instant pot pozole verde! I might make it on the stove top. […]

  • Reply Kara January 23, 2019 at 4:06 pm

    Made this tonight and it is so awesome~ thanks for a great recipe!

  • Reply Venu January 23, 2019 at 11:17 pm

    this recipe is delicious!

  • Reply Sara January 31, 2019 at 7:46 pm

    Really, really, really good. Thank you!

  • Reply Tammy March 14, 2019 at 12:50 pm

    Amazing recipe! I’ve made it several times now, and it’s always perfect. I’ve had to sub an Anaheim for the Pablano and 1 tsp marjoram for the Mexican oregano because I couldn’t find them–still excellent and actually rivals the green pozole at our go-to pozole restaurant!

  • Leave a Reply to Currently Crushing On. - Best Food & Cooking - Kitchenpedia.co Cancel Reply