I’m often asked what Posole is. It’s a delicious Mexican stew, with chunks of pork or chicken, and hominy (lime soaked corn kernels). Making Posole in the Instant Pot is perfect. It’s quicker and thanks to pressure cooking, the meat is stewed during the cooking process.
Posole can be red (rojo) or green (verde), similar to red and green enchilada sauces. The coloring comes from using dried chiles or tomatillos.
Do you know what tomatillos are? They look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. They aren’t little green tomatoes, but small fruits.
My family prefers Verde Posole, so this recipe uses tomatillos and green chiles to give it the green color.
Posole is a Family Favorite
I began making Posole several years ago. My husband loved the Pork Posole that a co-worker brought into work.
And, one day I found a recipe for Pork Posole. I made it that night for dinner and it was delicious. After that, it became our new favorite meal.
Over the years, I made small modifications to the recipe to adapt it to our tastes. For instance, I add extra hominy. And, I like using chicken instead of pork since it cooks quicker and is a little healthier.
Frequently Asked Questions
Yes, you can. There are directions for making this in a slow cooker in the recipe below.
You can substitute any salsa verde (green salsa). My favorite is the Herdez brand, though I also like Hatch brand, and Trader Joe’s brand.
Yes you can as long as the ingredients stay below the MAX line on the inside of your Instant Pot liner. This shouldn’t be an issue with 8 quart pots.
Sure. If you are using a roast, slice it into 1/2 pound (8 ounce) pieces. If you are using pork chops, you can use them whole or slice them into bite size pieces.
This is not a spicy dish. To increase the spice level, leave the seeds and membranes of the chiles intact. Or use medium salsa.
If you are new to Instant Pot or pressure cooking, read this FIRST.
Using the Instant Pot for Posole has made the preparation even easier. It takes less than an hour from start to finish, rather than 4-6 hours in the slow cooker.
Of course, if you’re going to be at work or away from home all day, then the slow cooker would be more convenient. But, I have to say that the Instant Pot makes a more flavorful Posole. During the pressure cooking process, the meat is literally infused in the broth and spices.
Step-by-Step Posole Prep
Since the tomatillos, peppers, and garlic for the Posole are going into the blender, they just need a really coarse chopping. Add them to the blender along with the lime juice, and blend until smooth.
Turn the Instant Pot on and select the saute feature. Once it’s reached temperature (mine says “HOT” when ready), add the olive oil. Brown the chicken on both sides. Remove and set on a plate.
Add the onions and seasonings, and saute until translucent.
Return the chicken to the Instant Pot, and add the tomatillo sauce, chicken broth, and hominy. Stir to combine.
Press cancel, add lid and twist to seal, then close pressure lever. Select high pressure, setting for 20 minutes.
Release pressure carefully using the quick-release method (according to the manufacturer’s instructions). Be sure protect your hand, and aim the steam away from you. Unlock and remove the lid.
Garnish Posole with your favorites. I recommend avocado, cilantro, radishes, cheese, or tortilla chips.
Here’s the Recipe:
Instant Pot Chicken Posole
Chicken Posole is the best Mexican stew! It's full of tender pork and hominy together in a delicious tomatillo broth. This is sure to become a new family favorite meal!
This recipe includes instructions for the Instant Pot (pressure cooker) and Crock Pot.
- 1 lb. tomatillos, husks removed, rinsed and coarsely chopped (can substitute salsa verde/green salsa)
- 2 poblano chiles, seeded and finely chopped (can substitute 1 jalapeno pepper)
- Juice of 1 lime
- 4 garlic cloves, thinly sliced
- 2 lb. boneless, skinless chicken thighs
- Kosher salt and freshly ground pepper
- 2 Tbsp. extra-virgin olive oil
- 1 onion
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 can (25 oz) hominy, drained and rinsed
- 4 cups chicken broth
Combine tomatillos (or salsa), poblano pepper, lime juice, and garlic in a blender; blend until smooth. Set aside.
- Select Saute function on Instant Pot. Add olive oil, chicken, onion, salt and pepper, oregano, and cumin; cook for 5 minutes. Add tomatillo mixture, hominy, and chicken broth. Stir to combine.
- Close and lock the lid. Select Manual, High Pressure function and set timer for 20 minutes.
- Release pressure carefully using the quick-release method (according to the manufacturer’s instructions). Unlock and remove the lid. Stir in cilantro. Ladle into bowls.
Omit olive oil. Add all ingredients except cilantro to pot. Place on lid and set to 4 hours for high or 6 hours on low.
- Remove chicken, and shred with two forks. Return chicken and cilantro to pot and let sit for 30 minutes. Ladle and serve.
And, your Instant Pot Chicken Posole is ready to serve! This is the perfect dish to share with a group.
Did you know that January is Instant Pot (Pressure Cooking) Month here at The Feathered Nester? Well, it is and I have new Instant Pot recipes and tutorials.
Share your Feathered Nester dishes on Instagram with the #thefeatherednester or on my Facebook page (HERE). I’d love to see what you’ve made!
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