Instant Pot Pozole

4.99 from 51 votes

This flavorful Instant Pot pozole is a quick and comforting take on the classic Mexican stew, made with chicken, hominy, and zesty tomatillo broth.

Prep Time5

Cook Time45

Total Time50

Course: Entree

Cuisine: Mexican

Keyword: Instant Pot, posole, pozole, mexican stew, chicken stew, pozole verde, instant pot pozole

Servings: servings

Calories: 209kcal

1 pound tomatillos husks removed. Rinsed and coarsely chopped - *See Notes for substitutions
2 poblano chiles seeded and finely chopped - *See Notes for substitutions
2 tablespoons lime juice approx. 1 lime
4 garlic cloves thinly sliced
2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs
½ teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
4 cups chicken broth
1 onion chopped
25 ounces canned hominy drained and rinsed

Combine tomatillos (or jarred salsa), poblano pepper, lime juice, and garlic in a blender; blend until smooth. Set aside.
Select SAUTE function on Instant Pot. Add olive oil and once it's hot, add the chicken, salt, oregano, and cumin. brown the chicken for 1-2 minutes on each side.
Add the onion and saute for 5 minutes, until onions are soft and translucent.
Stir in the chicken broth, using the spoon to scrape up any bits of food on the bottom of the pot. Add tomatillo mixture and hominy; stir to combine.
Close and lock the lid. Select Manual, HIGH Pressure function and set timer for 20 minutes.
After 20 minutes, carefully perform a quick release of pressure (according to the manufacturer's instructions).
Unlock and remove the lid. Using two forks, shred the chicken. *If it's easier, you can remove and shred the chicken on a cutting board, then return it to the Instant Pot.
Stir in cilantro and ladle the chicken pozole into bowls. Serve with desired toppings.

When sautéing the chicken, resist the urge to stir the chicken right away. Instead, let it turn golden or brown lightly before stirring. This prevents sticking and adds more flavor when you deglaze the pot.

Ingredient Notes:

Tomatillos: If you are unable to find tomatillos, substitute with 2 cups of salsa verde (green salsa)
Poblanos: Instead of 2 poblano chiles, you may substitute with 1 jalapeno or 1 Anaheim chile.

Recipe Variations:

Add some chopped cilantro to the salsa for extra flavor.
For a bit of spice, add chili powder, diced jalapeno, or serrano pepper to the salsa.
Use green chili peppers in place of the poblano chiles for more heat in chicken posole.
Add a can of refried beans to the stew for extra protein and creaminess

Storing Instructions:

Instant Pot Posole will be kept in the fridge for 4-5 days or in the freezer for up to 2 months.
When you're ready to reheat it, simply put it back into the Instant Pot (frozen or thawed) and cook on high pressure for 5 minutes.

Crock Pot Instructions:

Omit olive oil, and instead of boneless skinless thighs, use skinless bone-in thighs.
Add all ingredients except cilantro to the slow cooker pot. Place lid on and set to slow cook for 4 hours on high or 6 hours on low.
Transfer chicken to a cutting board. Use two forks to shred the meat, then return it to the pot. Stir in cilantro, and let the pozole sit for 30 minutes. Ladle into bowls and serve.