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Arroz con Pollo (Chicken with Rice)
Green Chicken Pozole
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Pozole verde is a traditional Mexican soup that can be made with either chicken or pork in a salsa verde broth. The broth gets its vibrant green color from my homemade Spicy Salsa Verde (page 24), made with fresh tomatillos and green chiles. And just like with traditional pozole, the garnishes—finely shredded cabbage or lettuce, chopped onion, sliced radishes, and a squeeze of fresh lime juice—play just as important a role as the chicken and hominy.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
8 servings
|
Ingredients
- 3 pounds boneless chicken breasts or thighs cut into large chunks
- 1 medium onion halved
- 3 cloves garlic minced
- 4 sprigs cilantro
- 29 oz white hominy
1 can drained, - 3 cups Spicy Salsa Verde
- 2 cups chicken broth
- 1/2 tsp coarse salt plus more for seasoning (optional)
- 1/2 tsp crushed dried Mexican oregano
- Chopped red onion for garnish
- Shredded cabbage or lettuce for garnish
- Sliced radishes for garnish
- freshly squeezed lime juice for garnish
- Tostada shells or tortilla chips for serving (optional)
Ingredients
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Instructions
- 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).
Recipe Notes
Substitution tip: Haven’t tried making the Spicy Salsa Verde yet? Substitute 1 (28-ounce) can green enchilada sauce. Also, if you prefer more hominy in your pozole, add 1 (15-ounce) can.
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands — just two hours north of Guadalajara — from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
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Tried this with frozen chicken tenderloins & i cooked it on 16mins on high with more pressure & it truned out so yummy!
Made it using leftover Christmas turkey – otherwise i followed the directions as provided. It turned out great!
Came out good
Would recommend
I’m a beginner in the kitchen but I was impressed on how good this recipe came out. Great recipe and easy to make… included a jalapeño for an extra kick.