Green Chicken Pozole


  • 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
  • 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).
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