Green Chicken Pozole
Pozole verde is a traditional Mexican soup that can be made with either chicken or pork in a salsa verde broth. The broth gets its vibrant green color from my homemade Spicy Salsa Verde (page 24), made with fresh tomatillos and green chiles. And just like with traditional pozole, the garnishes—finely shredded cabbage or lettuce, chopped onion, sliced radishes, and a squeeze of fresh lime juice—play just as important a role as the chicken and hominy.
Servings Prep Time
8servings 5minutes
Cook Time
45minutes
Servings Prep Time
8servings 5minutes
Cook Time
45minutes
Ingredients
  • 3pounds boneless chicken breasts or thighscut into large chunks
  • 1medium onionhalved
  • 3cloves garlicminced
  • 4sprigs cilantro
  • 29oz white hominy1 can drained,
  • 3cups Spicy Salsa Verde
  • 2cups chicken broth
  • 1/2tsp coarse saltplus more for seasoning (optional)
  • 1/2tsp crushed dried Mexican oregano
  • Chopped red onionfor garnish
  • Shredded cabbage or lettucefor garnish
  • Sliced radishesfor garnish
  • freshly squeezed lime juicefor garnish
  • Tostada shells or tortilla chipsfor serving (optional)
Instructions
  1. In the Instant Pot, combine the chicken, onion, garlic, cilantro, hominy, and salsa verde. Add the chicken broth, salt, oregano, and 3 cups water.
  2. Lock the lid into place and set the steam release valve to sealed. Select Manual or Pressure Cook and set the timer for 20 minutes on high.
  3. When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
  4. Season the pozole with more salt, if necessary. Ladle into bowls and garnish with chopped onion, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice. Serve with tostada shells or tortilla chips (if desired).
Recipe Notes

Substitution tip: Haven’t tried making the Spicy Salsa Verde yet? Substitute 1 (28-ounce) can green enchilada sauce. Also, if you prefer more hominy in your pozole, add 1 (15-ounce) can.