Ingredients
- 4 medium tomatillo, diced
- 3 cloves garlic, chopped
- 1 small onion, sliced
- 1 serrano chili pepper (add 1 to 2 more for additional heat)
- 1/4 cup cilantro, chopped
- 1 teaspoon dried Mexican oregano leaves
- 2 teaspoons cumin
- 4 cups Pacific Foods® Organic Low Sodium Free Range Chicken Broth
- 1 medium rotisserie chicken, meat shredded
- 1 can (about 15.5 ounces) hominy, rinsed and drained
- 1 sliced avocado
- 1 sliced radish
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Instructions
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Step 1
Peel off the husks from the tomatillos and rinse them thoroughly with warm water until the surface of the fruit is no longer sticky.
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Step 2
Place the peeled and rinsed tomatillos, serrano peppers, onion, garlic, cumin, Mexican oregano, and cilantro in a blender and puree until smooth.
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Step 3
Place the tomatillo puree, broth, shredded chicken, and hominy in an Instant Pot. Cover and cook on manual (HIGH) pressure for 5 minutes. Turn the valve to release the pressure, remove the lid, and season to taste with salt and pepper.
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Step 4
Serve pozole with fresh limes, shredded iceberg lettuce, sliced radishes, sliced avocado, and either tostadas or tortilla chips, if desired.
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Tips
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To make the pozole in a slow cooker place the tomatillo puree, shredded rotisserie chicken, Pacific Chicken Broth, and rinsed hominy in a slow cooker, cover, and cook on HIGH for 1 to 2 hours, or until the hominy is tender.
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