Comfort food – Mexican style. Pork pozole is a traditional soup from Mexico, where pork shoulder is slowly simmered with hominy resulting in a flavorful, comforting, hearty soup. And it’s one of my all-time favorite foods, especially at this time of year.
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However, this time of year is also sort of diet season, so I was looking for a way to still have the wonderful comforting flavor of pozole, but make the soup a little bit better for you. So I swapped the pork for chicken thighs and added some extra veggies. The result: just as delicious as my Pork Pozole. This soup only takes a few minutes to pull together and when you make it in your instant pot it’s ready in no time at all.
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Instant Pot Chicken Pozole
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course:
Soup
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 carrots, sliced
- 1 large sweet onion, chopped
- 3 cloves garlic, sliced
- 1 25-ounce can hominy, rinsed and drained
- 1 14 1/2-ounce can diced tomatoes
- 3 cups chicken broth
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1 6-ounce package baby spinach or kale
Instructions
-
Add all ingredients except spinach to Multipot. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting. (If using Manual setting, select High pressure.) Set the timer to 10 minutes. When done, allow pressure to release naturally for 5 minutes, then press Cancel and use the quick release method to release the pressure.
-
Remove chicken from Multipot. Stir in spinach and select the Sauté setting on Multipot. Simmer 3 minutes. Meanwhile, shred chicken, and return chicken to mulitpot. Press Cancel.
-
Serve in soup bowls and garnish with sliced radish, cilantro and lime wedges if desired.
