• Kirby

Pozole Verde de Pollo - Chicken Pozole

When things begin to cool down during the Fall and Winter, I make pozole quite a bit more often. I truly enjoy the traditional pozole with pork, but if you want it to be a lighter version, chicken quarters really make that happen. This green version of chicken pozole is packed with flavor and will warm you up. This recipe screams comfort food and home to me.


Ingredients:

3-4 chicken quarters (you can use chicken breast. But keep in mind, the fat in the dark meat add much more flavor to the pozole)

1/2 lb of tomatillos

1/2 medium onion

2-3 garlic cloves

1-3 peppers of your choice (jalapeno, serrano, pablano and even a bell pepper, this is determined on your spice preference)

2 28 - 30oz cans of white or Mexican style hominy

1/4 of a bunch of cilantro

1 tbsp oregano

2 cups of low sodium chicken broth

2 cups of water

salt to taste


Condiments:

Chopped cabbage, chopped onion, minced cilantro, sliced radishes, lime, and chili flakes or chopped peppers, corn tortillas or totopos/tortilla chips.












Cooking Instructions:

In your Instant Pot , add in the chicken, tomatillos, onion, pepper(s), garlic and chicken broth. Place the lid on the instant pot, and ensure it is set to seal.


Set the instant pot to pressure cook on high for 25 minutes per pound of meat. I had about 4 pounds of chicken quarters, so I set the time to 2 hours.


Start the cook and when the time is done, do a quick release. A quick release is basically releasing all the pressure out of the instant pot by turning the vent seal from sealed to vent.


Once all of the pressure has been vented, remove the lid.

Scoop out the any existing tomatillos, onion, garlic and pepper and place in a blender. In the blender, add in the oregano, cilantro and a little bit of the broth from the instant pot and blend well.


Remove the chicken quarters, separated meat and any bones from the instant pot. Using a spatula with holes really help out you screening the broth for any bones.


Add 2 cups of water into the instant pot, along with the 2 cans of hominy and blended tomatillos mixture.


Set the instant pot to Sautee and let the ingredients come to temperature and mix as needed.


While this is heating up, shred the chicken and separate the meat from the bone and skin.


Add the chicken into the instant pot, mix well and check for seasoning.

season with salt to your taste preference.

Serve with your favorite condiments and enjoy!


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