Instant Pot Pozole Verde de Pollo (Chicken Pasole)
This flavorful and authentic Pozole Verde de Pollo is made with fresh vibrant ingredients like tomatillos, poblano peppers, and cilantro. We use the Instant Pot and also include slow cooker, stovetop, and dutch oven instructions!
1.25lbschicken thighscubed, one pack skinless and boneless
4largepoblano peppers
1lbtomatillo
½cuponionsfinely chopped
4clovesgarlic
31ozchickpeas2 cans
½cupcilantro
32ozchicken stock
1tbsporeganofresh
1tbsplime juicefresh
1tbspcumin
1tspsaltsea salt, to taste
¼tspblack pepper
1tbspolive oilor avocado oil
Instructions
Broil
Turn on your oven broiler. Add the tomatillos, poblano peppers, and garlic to a cast iron pan and spray with olive oil. Broil until slightly charred.
4 large poblano peppers, 1 lb tomatillo, 4 cloves garlic
Food Processor
Add your lightly charred tomatillos, poblanos, and garlic to a food processor with 1/4 cup of chicken stock, cilantro, and lime juice. Puree on high until blended to create a salsa verde and place to the side.
4 large poblano peppers, 1 lb tomatillo, 4 cloves garlic, ½ cup cilantro, 32 oz chicken stock
Instant Pot
turn your Instant Pot to saute mode (normal). Once preheated add 1/4 tsp olive oil and saute onions for 2-3 minutes. Then add the cumin, salt, pepper, oregano, and stir.
Then add chicken stock, pureed salsa verde, and chicken thighs. Stir to combine. Turn off Instant Pot and then set the Instant Pot to pressure cook on high for 12 minutes. Once finished, turn off the Instant Pot, wait 5 minutes and then release the pressure.
1.25 lbs chicken thighs, 32 oz chicken stock
finally, open the Instant Pot lid and add the chickpeas. Stir, serve, and add your garnishes.
31 oz chickpeas
Video
Notes
Optional Toppings:
thinly sliced radishes
finely sliced green cabbage, lettuce, or white onion