Ingredients
- 1 pound tomatillos, husked and chopped
- 1 large poblano pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 small bunch fresh cilantro, stems removed
- 1 lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 pounds skinless, boneless chicken breast, cubed
- 1 small onion, chopped
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 3 (15.5 ounce) cans white hominy, drained
- 3 cups chicken broth
Directions
- Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
- Close and lock the lid. Select Manual function according to manufacturer’s instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.
Tips
- Feel free to substitute pork for the chicken.
Cooking Time
- Prep Time:20 mins
- Cook Time:40 mins
- Additional Time:5 mins
- Total Time: 1 hrs 5 mins
Servings:8
Nutrition Facts
- 385 Calories
- 16g Fat
- 37g Carbs
- 23g Protein