Instant Pot Chicken Chile Pozole
A rich broth filled with chicken, hominy, cilantro, and fresh lime juice. The flavors come together so nicely in this chicken chile pozole soup!
- 1 yellow onion diced
- 1/2 Tbsp Garlic minced
- 2 tsp Cumin
- 6 cups Organic Chicken Broth or Bone Broth
- 2 cups Hominy
- 3 lbs Organic Chicken Thighs
- 1 tsp Sea Salt
- 3 cups Salsa Verde
- 1/2 cup Cilantro minced
- 1 Lime sliced
- 5 Radishes sliced into match sticks
- 1 jalapeno sliced
Heat the oil in the instant pot on saute, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin.Cook until fragrant, about a minute, make sure it doesn't start to burn. Add the broth, chicken, oregano and salsa verde to the instant pot and place on slow cook for 10 hours.I opted for this because I wanted to cook low and slow to get the most tender chicken. Once done shred the chicken, I love throwing it in my kitchen-aid. It seriously shreds in seconds. Once shredded place the chicken back in the broth. Add hominy and allow to heat up 5-10 minutes. Portion soup into bowls and add your toppings. Enjoy!