Pozole Rojo (Red Pozole)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(80)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 onion, diced
- 4-6 garlic cloves, rough chopped
- 4 ounce can diced green chilies
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, more to taste
- 1/2 teaspoon chipotle powder, more to taste
- 1 bay leaf
- 2 lbs chicken whole thighs (skinless, boneless)
- 4 cups chicken broth
- 3-4 cups cooked hominy -2 to 3 cans drained, or use pre-cooked dried hominy, see notes
- 1 dried Mexican Guajillo Pepper ( feel free to experiment with other Mexican dried chilies)
- juice from one lime ( 2-3 tablespoons)
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Preparation
Step 1
Instant Pot Instructions
Step 2
Set instant pot to “Saute” function ( If cooking on the stovetop see notes)
Step 3
Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste. Add chili powder, cumin, salt, oregano and ground chipotle.
Step 4
Add chicken, broth and cooked hominy.
Step 5
If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors. If you have time, toast them in a dry skillet first to release their oils- or if not just add them in like that.
Step 6
Give a good stir and set instant pot to high pressure, for 14 minutes.
Step 7
Naturally, release the pressure, and using two forks, shred the chicken.
Step 8
Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on “warm”, flavors will meld and get better. Leftovers, even better!
Step 9
Serve with avocado, lime, jalapeño, shredded cabbage or radish, and sour cream.
Step 10
Save recipe for the next time?
