Pressure Cooked Chicken Posole With Avocado Tomatillo Salsa
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 cups
Chicken Stock2 cloves
Garlic (crushed)1 tbsp
Chili Powder (dried)1 tsp
Oregano (dried)1
Salt4 cups
Hominy1
Jalapeno1 medium
Red Onion (small dice)3 tbsps
Cilantro (chopped fresh)2 tbsps
Olive OilDirections:
1
For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper
2
Cover and cook for 25 minutes on full pressure over high heat
3
Carefully remove the pressure cooker lid
4
While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes
5
Taste and adjust seasoning if needed
6
Remove the chicken from the bone and discard the bones
7
Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy! For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well
8
Season with salt and pepper
9
Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add