Chicken Pozole Rojo
Ingredients
Base Ingredients
-
1
tablespoon
olive oil
-
1
large
onion, diced
-
4–6
cloves
garlic, rough chopped
-
4
ounces
diced green chilies
-
1
tablespoon
tomato paste
-
1
tablespoon
chili powder
-
2
teaspoons
cumin
-
2
teaspoons
dried oregano
-
2
teaspoons
salt
-
½
teaspoon
chipotle powder
-
1
leaf
bay leaf
-
2
pounds
chicken thighs (skinless, boneless)
-
4
cups
chicken broth
-
3–4
cups
cooked hominy
-
1
whole
dried Mexican Guajillo Pepper
-
1
whole
lime (juice from one lime)
Optional Toppings
-
to taste
avocado
-
to taste
lime wedges
-
to taste
jalapeño
-
to taste
shredded cabbage
-
to taste
thinly sliced onion
-
to taste
radish
-
to taste
grated cheese or Mexican sour cream
Instructions
- Set the Instant Pot to 'Saute' mode and heat the oil.
- Add the onion and garlic, cooking until tender and fragrant.
- Stir in the green chilies and tomato paste, followed by the spices.
- Add the chicken, broth, and cooked hominy to the pot.
- Prepare the dried chilies by breaking them in half and removing the seeds, then add them to the pot.
- Stir everything well and set the Instant Pot to high pressure for 14 minutes.
- Once cooking is complete, naturally release the pressure and shred the chicken.
- Add lime juice and adjust the seasoning to taste.
- Serve the pozole with your choice of fresh garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
319
Total fat
10g
Total carbohydrates
23.8g
Total protein
32.6g
Sodium
566.8mg
Cholesterol
142mg
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