Chicken Posole
Total Time: 1 1⁄2 hoursYield: 6 Servings
Source: bevcooks.com
Category:
Ingredients
1 whole Onion (peeled and halved)1 whole Jalapeno (halved, remove seeds)
1 pound Tomatillos (peeled, halved)
4 cloves Garlic
1 whole Cilantro (bunch)
2 whole Poblano Chilies (halved, remove seeds)
2 whole Limes
1 pound Chicken Thighs (boneless, skinless)
4 cups Chicken Broth
25 ounces Hominy (canned, rinsed and drained)
3 whole Radishes (sliced)
1 whole Avocado (sliced)
1 teaspoon Salt
1⁄2 teaspoon Ground Black Pepper
1 teaspoon Chicken Bouillon Powder
1 teaspoon Dried Oregano
Directions
- Preheat broiler. Cut onion, jalapeno, poblanos, and tomatillos in half. Place cut side down on a sheet pan and spray with cooking spray. Broil until they get just a little roasted and charred about 5 minutes, flip to the other side and do the same.
- Place the onion, garlic, jalapeno, poblanos, tomatillos, and half the cilantro in a food processor. Pulse until blended.
- In the Instant Pot, place the chicken, broth, juice of 1 lime, hominy, oregano, salt, pepper, chicken bouillon, and puree. Cover with lid, press Manual button, set on high pressure for 20 minutes, and check valve to make sure it is Sealing. Once timer turns off allow the pressure to naturally release for 20 minutes.
- Take the chicken out and shred with two forks. Press the Saute button and add the shredded chicken back and let it simmer for another 20 minutes.
- Season with more salt and pepper, if needed, add leftover chopped cilantro. Serve immediately with radishes, avocado, sour cream, and lime wedges.