I finally figured out a way to use my Instant Pot to make green chicken pozole. If you’re hispanic like me, you know red and green pozole is the go-to Mexican soup for hot AND cold weather!
I am not someone who makes pozole all the time. To be honest, I don’t think I’ve ever attempted to make it on my own. Instead, I decided to go to the main source for the best green chicken pozole: my mother-in-law.
I have the BEST mother-in-law a girl could ask for. Just recently she took the time to show me how to make her beloved green chicken pozole. I decided the take her recipe and modify it slightly to make my own Instant Pot version. The only ingredient I really left out was the chicken bouillon cube. Instead, I used garlic salt and garlic cloves.
What is Pozole?
Pozole is a Mexican soup traditionally served at large family gatherings or parties. You know it’s pozole time when all the moms and grandmas start pulling out their HUGE soup pots.
There are many different variations of pozole, but typically, it is made using meat, broth, peppers, and hominy. Some recipes also include different types of vegetables, but I decided to keep my recipe as close to my mother-in-law’s as possible.
Gadgets you will need
- Instant Pot: This is a user friendly pressure cooker that cooks food quickly. I have the Instant Pot Lux, but if you’re looking to purchase an IP, I would buy the Instant Pot Duo 8 or 10 ct.
- Blender: Any blender will do, just make sure it has a spout to let hot air escape. In this recipe, I’m using the Ninja Blender.
- *Air Fryer*: Any air fryer will do. Just keep in mind, if your air fryer is on the smaller side, you may have to roast your peppers in 2 batches. I have the Emeril Lagasse air fryer, which I found on sale at Marshalls 😊.
Ingredients for Green Chicken Pozole
- Jalapeno peppers
- Anaheim or Pasilla peppers
- Onion
- Garlic cloves
- Cilantro
- Garlic salt
- Chicken broth: Homemade or boxed
- Hominy: You can use canned or frozen
- Chicken breast
How to Make Instant Pot Green Chicken Pozole
- Place the Jalapeno and Pasilla peppers in the air fryer and allow them to roast at 350 degrees for 15 minutes.
- While the peppers are roasting, prep the onion and garlic cloves by removing the outer, papery skin.
- Once the peppers have finished roasting, take them out of the air fryer and remove the stems.
- Place the roasted peppers, garlic, onion, cilantro, water, and garlic salt in the blender and blend until completely smooth. Make sure your blender has a spout for the hot air to escape.
- Once everything is blended, place the green chili and the remainder of the ingredients in the Instant Pot.
- Place the lid on the Instant Pot to a sealing position and cook at high pressure for 15 minutes.
- Once the timer goes off, do a quick release by releasing the pressure valve. BE CAREFUL!
- Remove the chicken breast and cut into bite-sized cubes.
- Place the chicken back in the Instant Pot and gently stir everything together.
- Serve and enjoy!
Different toppings for Green Chicken Pozole
- cilantro
- lemon juice
- onions
- green onions
- avocado
- cabbage
- sour cream
- cheese
Green Chicken Pozole Recipe Card
I am so happy my mother-in-law took the time to show me how to make green chicken pozole. This is a recipe that will be passed down from generation to generation. I really hope you give it a try 😊.
What are some of your favorite family recipes that have been passed down over the years?
Instant Pot Green Chicken Pozole
Make a delicious bowl of traditional green chicken pozole with the Instant Pot. This soup is made with simple and wholesome ingredients.
Ingredients
- 2 Jalapenos
- 4 Anaheim or Pasilla peppers
- 1/2 an onion
- 3 garlic cloves
- 1 bunch of cilantro, stems removed
- 3 tsp of garlic salt (you may need to use less, depending on how much salt is in your chicken broth)
- 3/4 cup water
- 4 cups hominy
- 2 Lbs chicken breast
- 8-10 cups of chicken broth (don't exceed the max line)
Instructions
- Place the Jalapeno and Pasilla peppers in the air fryer and allow them to roast at 350 degrees for 15 minutes.
- While the peppers are roasting, prep the onion and garlic cloves by removing the outer, papery skin.
- Once the peppers have finished roasting, take them out of the air fryer and remove the stems.
- Place the roasted peppers, garlic, onion, cilantro, water, and garlic salt in the blender and blend until completely smooth. Make sure your blender has a spout for the hot air to escape.
- Once everything is blended, place the green chili and the remainder of the ingredients in the Instant Pot.
- Place the lid on the Instant Pot to a sealing position and cook at high pressure for 15 minutes.
- Once the timer goes off, do a quick release by releasing the pressure valve. BE CAREFUL!
- Remove the chicken breast and cut into bite-sized cubes.
- Place the chicken back in the Instant Pot and gently stir everything together.
- Serve and enjoy!
Notes
*You may need to roast the peppers in multiple batches if you have a smaller air fryer.
*If you have a smaller Instant Pot, do not pour chicken broth past the max line.
Check out more Instant Pot Recipes!
Instant Pot Recipes
Instant Pot Pasta e Fagiolil is a hearty and comforting meal that your family is sure to LOVE!
Deviled Eggs are one of the easiest snacks to make. These deviled eggs are made in the Instant Pot, which makes the cooking process so much easier and consistent.
This Instant Pot tomato soup is easy to make and tastes great on a cold and rainy day. If you are lactose intolerant, this recipe also comes with a dairy free option.
Use the Instant Pot to make delicious and healthy hummus with dried chickpeas that DO NOT need to be pre-soaked.
Leave a Reply