Set your Instant Pot to “Saute” and heat the guajillo chiles until they are fragrant, about 10 minutes. Move the chiles to a blender, cover with chicken broth, and blend until smooth. Set aside.
Dice the onion, and add it to your instant pot on “Saute” with the olive oil. Add the garlic and cumin and saute until the onions are softened.
Add the chicken to the onions. Pour the hominy on top of the chicken. Pour the guajillo chicken broth over the top.
Seal your instant pot and set to Poultry for 16 minutes.
Let the pressure come down naturally for 10 minutes before releasing the pressure valve.
Serve as a stew, or over rice. Garnish with cotija cheese (optional.)
This chicken posole is also great topped with lime greek yogurt. Just mix 1/2 cup greek yogurt, the juice and zest of 1 lime, and 2 teaspoons of honey.
To cook in the oven: Follow the directions to saute ingredients, but use an oven-safe dutch oven on the stove top. After adding the chicken, hominy and broth cover and braise in a 275F oven for 2.5-3 hours.
To cook in a slow cooker: Follow the directions to saute ingredients in a separate pan. Add sauteed ingredients to a slow cooker with the chicken, hominy, and broth. Cook on high for 3-4 hours or low for 6-8 hours. (Cooking times are approximate. I haven’t tested it in my slow cooker, but this recipe should work very well in slow cookers. Slow cooker temperatures will vary slightly.)