30-60 min8 servingsboneless chicken breasts or thighs

Green Chicken Pozole

By Leslie Harris de Limón

8 servings

30-60 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 5 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Mexican

Diet: Dairy Free, Gluten Free

Yield: 8 servings

Ingredients

3 pounds boneless chicken breasts or thighs
1 medium onion
3 cloves garlic
4 sprigs cilantro
29 oz white hominy
3 cups Spicy Salsa Verde
2 cups chicken broth
1/2 tsp coarse salt
1/2 tsp crushed dried Mexican oregano
Chopped red onion
Shredded cabbage or lettuce
Sliced radishes
freshly squeezed lime juice
Tostada shells or tortilla chips

Pozole verde is a traditional Mexican soup that can be made with either chicken or pork in a salsa verde broth. The broth gets its vibrant green color from my homemade Spicy Salsa Verde (page 24), made with fresh tomatillos and green chiles. And just like with traditional pozole, the garnishes—finely shredded cabbage or lettuce, chopped onion, sliced radishes, and a squeeze of fresh lime juice—play just as important a role as the chicken and hominy.

INSTRUCTIONS

In the Instant Pot, combine the chicken, onion, garlic, cilantro, hominy, and salsa verde. Add the chicken broth, salt, oregano, and 3 cups water.
Lock the lid into place and set the steam release valve to sealed. Select Manual or Pressure Cook and set the timer for 20 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Season the pozole with more salt, if necessary. Ladle into bowls and garnish with chopped onion, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice. Serve with tostada shells or tortilla chips (if desired).

Notes

Substitution tip: Haven’t tried making the Spicy Salsa Verde yet? Substitute 1 (28-ounce) can green enchilada sauce. Also, if you prefer more hominy in your pozole, add 1 (15-ounce) can.

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About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

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