Recipe Description:
Pozole is a traditional Mexican recipe that is delicious but typically time consuming and complicated to make, but this take makes it easy and reinvents the family-favorite dish with a healthier approach using avocados beyond just a topper. Ready in under an hour, this delicious dish featuring chicken, hominy, and a tomatillo and avocado sauce is easily prepared using an Instant Pot®. This recipe can easily be vegetarian if preferred by removing the cooked shredded chicken and using vegetable stock. Either way, it is a perfect weekday meal or great for special celebrations!
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Servings:
- Recipe serving size: 1 1/2 cups
- Number of servings:
Ingredients:
- 8 oz. tomatillos (about 4 medium-sized tomatillos), husked, rinsed, and cut in half
- 2 jalapeño peppers, rinsed, stemmed, cut lengthwise and seeded
- 1-2 serrano peppers, rinsed, stemmed, cut lengthwise and seeded (To add more spice, use 2 serrano peppers)
- 1 medium white onion, peeled, and quartered
- 5 large garlic cloves, peeled
- 1 cup fresh cilantro leaves, rinsed
- 2 tsp. olive oil
- 1/2 tsp. salt
- 6 cups low sodium chicken or vegetable broth
- 1 (28-oz.) large can hominy, drained
- 1 tsp. dried oregano
- 1 ripe, fresh avocado, halved, pitted, and peeled
Toppings:
- 3 cups shredded cooked chicken
- 1 ripe, fresh avocado, halved, pitted, peeled, and sliced
- 3 limes, cut into wedges
- 2-3 cups shredded cabbage
- 3 small radishes, sliced
Instructions:
- In a blender or food processor, add tomatillos, jalapeños, serranos, onion, garlic, and cilantro and blend until a smooth consistency.
- In an Instant Pot®, select the sauté option on medium heat and add oil. Pour the blended tomatillo sauce and let it heat for 3 minutes.
- Season with salt, and add broth, hominy, and oregano. Select to cook on high pressure for 5 minutes. Cover, seal, and lock the lid.
- Once it is done, manually release pressure by pressing the valve. Open the lid and with a soup ladle, scoop out ½ cup of broth into a blender or food processor and blend with one avocado, until liquid consistency, adding more broth if it needs more liquid.
- Add avocado mixture back to the Instant Pot® and stir well until mixed throughout.
- To serve, portion 1 ½ cups of pozole into a bowl and add ½ cup of shredded cooked chicken, slices of fresh avocado and radishes, lime wedges and shredded cabbage on top.
Notes & Tips:
Instant Pot is a registered trademark of IB Holdings.
Nutrition Facts
6 servings per recipe
Serving Size 1 serving (460g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 330 | |
| % Daily Value* | ||
| Total Fat 12g | 15% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 2g | - | |
| Monounsaturated Fat 7g | - | |
| Cholesterol 60mg | 20% | |
| Sodium 1250mg | 54% | |
| Total Carbohydrate 33g | 12% | |
| Dietary Fiber 9g | 32% | |
| Total Sugars 7g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 25g | 50% | |
| Vitamin D 0mcg | 0% | |
| Calcium 80mg | 6% | |
| Iron 2.7mg | 15% | |
| Potassium 950mg | 20% | |
| Vitamin A 120mcg | 15% | |
| Vitamin C 41mg | 45% | |
| Vitamin E 2mg | 15% | |
| Vitamin K 59mcg | 50% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.3mg | 20% | |
| Niacin 10.6mg | 70% | |
| Vitamin B6 1mg | 60% | |
| Folate 80mcg DFE | 20% | |
| Vitamin B12 0.3mcg | 10% | |
| Pantothenic Acid 2.1mg | 45% | |
| Phosphorus 310mg | 25% | |
| Magnesium 75mg | 20% | |
| Zinc 2.7mg | 25% | |
| Selenium 22mcg | 40% | |
| Copper 0.3mg | 35% | |
| Manganese 0.5mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
