The expediency and ease that comes with making a meal with an Instant Pot® is just one of the benefits of this great machine. So, on this dreary Wednesday, we’re breaking out the Instant Pot® to whip up this home-cooked and hearty posole recipe. 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. Here, both the Instant Pot® and canned hominy speed up the cooking time.
For variety at the table, expand the choice of garnishes by offering small bowls of thinly sliced jalapeño, radishes, and green onion.
CHICKEN POSOLE WITH TOMATILLOS
2 lb boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
4 cloves garlic, thinly sliced
1 jalapeño chile, seeded and finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 can (25 oz) hominy, rinsed
6 tomatillos, husks removed, rinsed, and roughly chopped
Juice of 1 lime
Fresh cilantro leaves, avocado slices, and lime wedges, for garnish
Season the chicken breasts generously on both sides with salt and pepper. Select Sauté on the Instant Pot® and warm the oil. In batches, sear the chicken until golden brown, about 4 minutes per side. Transfer the chicken to a plate.
Add the onion to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the garlic, chile, oregano, cumin, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Add the hominy and tomatillos and stir to combine. Return the chicken to the pot.
Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Soup button and set the cook time for 20 minutes at high pressure.
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.
Ladle into individual bowls. Garnish with the cilantro, avocado, and lime wedges, and serve.
For more Instant Pot® recipes and tips, order your copy of The Instant Pot Cookbook today!