A cross between a soup and a stew, posole is a classic slow-cooked Mexican dish that combines hominy (alkali-treated dried corn) and chicken or pork. In this simplified but equally delicious version, using an Instant Pot, as well as canned hominy, significantly speeds up the cooking time.
Instant Pot Chicken Posole
Ingredients
- 2 lb. (1 kg) boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- 4 garlic cloves, thinly sliced
- 1 jalapeño chile, seeded and finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 can (25 oz./780 g) hominy, drained and rinsed
- 4 cups (32 fl. oz./1 l) chicken broth
- 6 tomatillos, husks removed, rinsed and coarsely chopped
- Juice of 1 lime
- Fresh cilantro leaves for garnish
- Avocado slices for garnish
- Lime wedges for garnish
Directions
1. Season the chicken breasts generously on both sides with salt and pepper. In an Instant Pot set to “sauté,” warm the olive oil. In batches, sear the chicken, turning once, until golden brown, about 4 minutes per side. Transfer the chicken to a plate.
2. Add the onion to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the garlic, chile, oregano, cumin, 1 tsp. salt and 1/2 tsp. pepper and cook, stirring, until fragrant, about 1 minute. Add the hominy, broth and tomatillos to the pot and stir to combine. Return the chicken to the pot.
3. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 20 minutes.
4. When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer the chicken to a large bowl. Use 2 forks to shred the chicken into bite-size pieces. Return the chicken to the pot, add the lime juice and stir to mix. Season with salt and pepper.
5. To serve, ladle the soup into individual bowls. Garnish with the cilantro, avocado and lime wedges, and serve immediately. Serves 6.
For this and more recipes that are big on flavor but short on prep time, check out The Instant Pot Cookbook, by the cooks of the Williams Sonoma Test Kitchen.
Based on 163 Review(s)
38 comments
I’ve made this about 6 times now and love it. Super easy and fool proof. I do double the broth since I like mine soupy and do 1.5 times the spices, garlic, hominy, and tomatillos. I blend the tomatillos. And, of course, serve with shredded cabbage and tostadas. So yummy!
I’ll give it a try, for sure
倍感珍惜by http://go2learn.net/category/zhuanjitianxia/
Definitely give it a try!
Thanks you so much for the delicious recipe
My first time making pozole.. I was nervous but following the recipe it turned out yummy. I love hominy next time I would add additional 3cups! Already sharing the recipe.
When do you add the jalapeño?
Step 2: add the chiles.
I wondered the same thing, until I reread the ingredient list; 1 jalapeño chile, seeded and finely chopped.
It’s confusing when they say chile rather than jalapeños or jalapeños chile.
Really enjoyed this recipe! My husband is from Mexico, and we love pozole! It had an authentic taste, especially given that we cooked two whole cornish hens in the instant pot instead of chicken breasts. The hens just fell apart and the meat was so tender. The whole chicken gave it a bit more flavor and complexity. I followed the recipe and seared the whole hens, as if they were breasts. Instead of 20 minutes of cook time in the pressure cooker, I did 24 mins – given the whole birds. The hens were 1 lb each and small enough to fit in my 6 quart instant pot along with the rest of the ingredients. It was perfect!
Where do the jalapeño come into play?
Step 2: add the chiles.
I wondered the same thing, until I reread the ingredient list; 1 jalapeño chile, seeded and finely chopped.
It’s confusing when they say chile rather than jalapeños or jalapeños chile.
This chicken dish is so delicious! Just look, I want to eat
It was delicious! My family really enjoyed these pot chicken posole. Thank you for sharing the recipe.
Such a delicious recipe. I substituted the tomatillo for almost ripe tomatoes and used chicken thighs with bone and skin. It was absolutely delightful! Thank you
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I’ve made this several times and it’s a top 5 IP recipe for me. I don’t really change anything but I double the spices.
Your recipe show the tomatillos coarsely chopped. Even being chopped and not blended it still mad the sauce green.. am i toasting them or just cut like a fresh tomato?
Just chop them up like a tomato, and yes, your sauce will be green because the tomatillos are green. I pureed some of the tomatillos after they cooked a while to thicken the soup a little.
I made this with cubed pork..season w s&p.. brown in batches in oil …it is fabulous!!!!
its spelled pozole! correct your article
In defense of Williams Sonoma post: Posole is the English alternative form of the traditional pre-Columbian word for a pork soup with hominy, Pozole. Dog in Mexico is Pedro…but we call it Dog in the USA. Get it?
…correction on Pedro…it is Perro (never was good with Spanish – ha!)
It depends on where you are from. In New Mexico we spell it Posole.
This looks so delicious, what brand cooler was used to prepare pasole?
Hi can it be made with pork instead of chicken.
Yes it’s delicious
Fantastic recipe, so flavorful and so easy. This one’s a keeper.
Made this last night and it was really easy to make and it was AMAZING!
Another Great Recipe. Perfect for rainy Days.
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Apologies for our editing error, and thanks for catching it. You should add 4 cups of chicken broth to the Instant Pot along with the hominy and tomatillos. The recipe has now been corrected.
How many does this reciepe serve?
Serves 6
Where is the broth or liquid in the recipe?
Thanks for your comment. Please see below for information about the corrected recipe!
Do you add any liquid before sealing?
Please see below for our correction. Sorry for the confusion, and thanks for your comment.