I cheated a little tonight since I had premade pork stock. You can use chicken stock too. All I had to do was cook up chicken breast. Since I was too lazy to shred the chicken, I decided to just cut the chicken into cubes. I think if you have time to cook a whole chicken and shred it, it would be even better! I also used this chili instead of boiling down a bunch of dried chili for saving time! I also enjoy the smoky flavor of the chipotle chili and it adds that red color.
32 ounces chicken or pork stock
1 pound of chicken breast cubed
1 can Hominy 25 ounces - drained and rinsed
2 teaspoon oil
1 small chopped yellow onion
1 chopped jalapeño
1 small can of chipotle peppers (blended in my bullet w/ 4 garlic cloves) and add 4 tbsp chicken stock for easy blending.
2 bay leaves
1 teaspoon cumin
2 teaspoon oregano
1/4 bunch of cilantro chopped (stems and leaves)
1 carrot chopped/small
2 stalks of celery chopped/small
2 tablespoon Powder chicken boullion or chicken flavor seasoning
Salt/pepper to taste
In an instant pot on sauté mode, add 2 teaspoon of oil, sauté the onion, jalapeños first. Then add bay leaves, cumin, oregano, cilantro, chicken boullion, along the blended chipotle chili and garlic. Then add the chicken until until it’s well incorporated and almost cooked. Last, add the carrot, celery, hominy and stock. Feel free to add more water if you want more broth. Close lid and cook for 8 min on high pressure.
Do quick release and taste. Feel free to add more salt and pepper to your taste.
Laddle into a bowl and add the following toppings below. I love lots of colors in my pozole but you can add whatever you like. These are pretty typical toppings.
Chopped purple onion
Chopped purple cabbage
red radishes julienned or sliced
1/4 bunch of chopped cilantro leaves
Cubed avocados (optional)
Tortilla chips (optional)