Green Chicken Pozole

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.

Cuisine

Mexican

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 8 servings, boneless chicken breasts or thighs, chicken broth, chopped red onion, cilantro, coarse salt, contributed, cook 45 min, crushed dried mexican oregano, dairy free, dinner, easy, freshly squeezed lime juice, garlic, gluten free, Leslie Harris de Limón, mexican, onion, prep 5 min, pressure cook, shredded cabbage or lettuce, sliced radishes, spicy salsa verde, tostada shells or tortilla chips, white hominy

Prep Time

5 min

Cook Time

45 min

Servings

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

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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