Instant Pot® Chicken Posole Verde - cooking recipe
Ingredients
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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
Preparation
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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(R)) 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.
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