Pozole Rojo de Pollo in the Instant Pot
Enjoy a flavorful Pozole Rojo de Pollo made in your Instant Pot 🍗🌶️ in no time! Perfect for sharing with family or celebrating special occasions with authentic Mexican flavors. You’ll love how quick and easy it is!
Yield: 8 servings
Calories: 280kcal
Equipment
- Instant Pot (or any electric pressure cooker)
- Blender
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Materials
- 2 lbs about 1 kg of chicken (breasts or thighs, skinless; you can mix both)
- 6 cups of chicken broth homemade or store-bought
- 14 oz 400 g of hominy (drained and rinsed)
- 4 guajillo chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 1 chile de arbol optional for extra heat
- 1 medium onion half for the sauce, half chopped
- 4 garlic cloves divided
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin optional
- Salt and pepper to taste
- Hot water for soaking chiles
Instructions
- Soak the Chiles
- Remove stems and seeds from the guajillo, ancho, and chile de arbol (if using).
- Place them in a bowl with hot water for about 10 minutes to soften.
- Blend the Sauce
- In a blender, combine the soaked chiles, 2 garlic cloves, half the onion, a bit of the soaking water (or some chicken broth), and salt.
- Blend until smooth. Set aside.
- Sauté the Chicken in the Instant Pot
- Turn on the Instant Pot to “Sauté” mode.
- Add a drizzle of oil and quickly brown the chicken on both sides. Remove chicken to a plate.
- Combine Ingredients
- Pour the chile sauce into the Instant Pot.
- Return the browned chicken to the pot.
- Add the remaining chicken broth, the other half of the onion (chopped), the remaining 2 garlic cloves, oregano, cumin (if desired), and salt and pepper to taste.
- Stir gently.
- Pressure Cook
- Lock the Instant Pot lid and ensure the valve is set to “Sealing.”
- Select the “Pressure Cook” (or “Manual”) setting and cook on High Pressure for 15 minutes.
- When the cooking time ends, allow a natural pressure release for about 10 minutes, then carefully do a quick release.
- Add the Hominy
- Remove the lid. Take the chicken out to shred it.
- Add the hominy to the pot and stir.
- Return the shredded chicken to the pot. Switch to “Sauté” mode for a few more minutes to heat through.
- Your Pozole Rojo de Pollo is now ready to serve!
Video
Notes
- Spice Level 🌶️: For more heat, add an extra chile de arbol. For milder flavor, omit it altogether.
- Toppings 🥑: Serve with sliced avocado, chopped onion, shredded cabbage, and lime wedges.
- Flavor Boost 🧄: Sauté the onion and garlic before blending for a deeper, richer sauce.
- Hominy Choice 🌽: You can use canned hominy for convenience or dried hominy (soaked) for a more traditional approach.
- Storage 🍲: Leftovers freeze well. Store in airtight containers and reheat with extra broth if needed.