Pozole is one of my favorite soups to make. I usually make it with pork, but a healthier version is to make it with chicken. You can tell the difference between the two proteins in taste. I usually use pork shoulder, which has a lot of fat. It adds a lot of richness to the pozole, but it increases the fat content of the soup. Chicken on the other hand, doesn’t have as much fat especially using chicken breast. This allows you to still get a great flavorful soup without all the fat from the pork. The best part of pozole for me, is the condiments. I love adding in cabbage, radishes, onion, cilantro, and lime. Other things can be added to it, but this adds more texture and flavor. I try to make enough for left overs, because this is some good stuff the next day.
Chicken Pozole recipe
2 ½ lbs of chicken of your choice
2 28 – 32 oz cans of white hominy
5 Guajillo chile pods
Half of onion
3 garlic cloves
2 tablespoons of Knorr’s chicken bouillon
1 tbsp Oregano
1 Bay Leaf
14 cups of water using an 8qt Instant Pot.
Salt to taste
Add the water, Chicken Bouillon, Guajillo chile’s, onion, garlic, bay leaf, oregano and chicken into the instant pot.
Place the lid on the instant pot and close the vent to seal.
Set to pressure cook on high and set the timer to 30 minutes.
Once done pressure cooking, do a quick release to de-pressurize the instant pot.
Open lid and remove the onion, chili pods, garlic, bay leaf and about 1 cup of the broth. Place in a blender, blend on high until it is smoothly pureed.
Remove the chicken to be shredded, the chicken should be really tender and easily pull apart.
Set the instant pot to Sautee on normal heat. Add in the hominy, cook for 20 mins stirring occasionally.
Add in the chili puree and shredded chicken, and serve.