Description
You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.
Ingredients
- 1 pound tomatillos, husked and chopped
- 1 large poblano pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 small bunch fresh cilantro, stems removed
- 1 lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 pounds skinless, boneless chicken breast, cubed
- 1 small onion, chopped
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 3 (15.5 ounce) cans white hominy, drained
- 3 cups chicken broth
Instructions
- Combine tomatillos
- poblano pepper
- jalapeno pepper
- cilantro
- lime juice
- and garlic in a blender; blend until smooth. Set salsa verde aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil
- chicken
- onion
- oregano
- and cumin; cook for 5 minutes. Add salsa verde
- hominy
- and chicken broth. Stir to combine.
- Close and lock the lid. Select Manual function according to manufacturer’s instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8