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!
Print Share on Twitter Share on FacebookServings: 8 servings
Calories: 280kcal
Equipment
- Instant Pot (or any electric pressure cooker)
- Blender
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 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.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 28g | Protein: 25g | Fat: 8g | Sodium: 900mg | Fiber: 5g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.