Instant Pot Chicken Posole Verde

Posole is a classic slow-cooked Mexican soup dating back to the time of the Aztecs. It combines chicken, lime, hominy (dried corn kernels soaked and cooked in an alkaline solution—this removes the acid and makes the corn puffy and meaty, similar to a bean), and tomatillos (similar to tomatoes but much more sour and picked while under-ripe).

The version I'm sharing is made an Instant Pot, which significantly speeds up the cooking time.

I love the contrast in the soup between the spicy jalapenos and the tangy tomatillos. The lime juice also gives it a really nice zip of flavor. Also, the hominy makes it seem hearty.

This is one of my husband's favorite meals that I make, and I hope you'll give it a try too!

Instant Pot Chicken Posole Verde
Yield: Serves 10
Ingredients

• 2 Tablespoons extra-virgin olive oil
• 1 1/2 to 2 pounds boneless, skinless chicken breasts
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 jalapeños, chopped
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cans golden hominy, drained
• 2 quarts chicken stock
• 10 tomatillos, coarsely chopped
• 2 Tablespoons lime juice
• Cilantro, avocado, lime wedges for garnish

Directions

1. Set Instant Pot to "saute" and heat olive oil. Brown chicken in Instant Pot, about 4 minutes per side, making sure not to crowd pot. Transfer chicken to plate.
2. Add the onion to the pot and cook until tender and translucent, or about 2 minutes. Add garlic and jalapenos and cook for about 1 minute.
3. Turn off "saute" setting. Add chicken stock, hominy, tomatillos, oregano, cumin, salt and pepper. Return chicken to pot.
4. Cover pot with lid and into place, making sure the valve is set to “sealing.” Set the Instant Pot to pressure cook at normal pressure for 20 minutes.
5.  When the pressure cooking is complete, turn valve to “venting” to manually release steam, making sure not to burn yourself. When steam stops, remove lid and transfer chicken to a large plate and shred. Return chicken to the pot and add lime juice.
6. Serve soup and garnish with cilantro, avocado and lime wedges, and serve immediately.

Recipe adapted from Williams Sonoma