Chicken Posole Recipe
Chicken Posole uses guajillo chiles to make the whole meal jump with flavor. You won't believe how easy this is!
Ingredients
- 3 Dried Guajillo Pepper
- 4 cups Chicken Broth
- 2 tablespoons Olive Oil
- 1 Onion Chopped
- 1 tablespoon Minced Garlic
- 1 1/2 teaspoons Ground Cumin
- 6-8 thighs Boneless Skinless Chicken Thighs
- 1 25 ounce can White Hominy Drained
- Cooked Rice To serve, optional
- Cotija Cheese To serve, optional
Instructions
- 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.)
Notes
- 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.)