Pressure Cooker Chipotle Chicken Pozole Recipe (2024)

Just a hint on step two. Since I use Chipotles in Adobo quite often, I puree a whole can at a time, with my immersion blender and freeze in one tablespoon aliquots. A tablespoon is close to one chile. They give a nice smoky heat to many recipes. In step two, just throw in one to four cubes during the sautee.

I'm sure it's just me, but I've never seen frozen kernel corn in a posole. I personally prefer cooked dried hominy to canned; maybe the pressure cooker would be good for that. For the chile component, my favorite is New Mexico chile powder added after you cook the onions. Cook that through, then you add pre-cooked chicken and the cooked hominy, etc. and simmer for 30 minutes. Vegetarians could substitute pinto beans for the chicken, canned (rinsed) or cooked from dried beans.

Can this be made in a slow cooker?

Yes. We make it with seafood sometimes, and then also vegetarian or vegan. If making either you don’t really need the Instant Pot (to my mind.) Saute all the ingredients up to the chicken, and a vegetarian stock and simmer for a few, then add your posole and corn and cook a bit more. You can press, season and saute up some tofu and add that. Then serve w/plenty veg garnishes (no queso fresco if vegan) There’s a BUNCH of other riffs on this but my comment space is limited: google for more ideas.

Look for canned hominy...it is often labeled that way. If a grocery near you has a decent (even if small) Latin food section, hey will most likely have it. May also be with regular canned veggies. But, glad you found a nice, pleasing work-around adaptation!

I made this stovetop and the chicken was shreddable in 45 min or so. I think this would be just as wonderful w/ traditional pork.

This was so good! I made it with 3 chicken breasts rather than thighs. The chicken breasts were cooked perfectly...they were easily shred-able after 18 minutes on high pressure and 10 minutes natural release. I used 2 chipotle peppers and about a third of the sauce in the can and it was plenty spicy.

This is a terrific recipe - and very easy with the Instant Pot. I couldn’t find pozole and substituted canned corn. It tasted great!

When the recipe says “1 29-oz. can of pozole, rinsed and well-drained,” that’s incorrect. “Pozole” is what you’re making, it’s NOT what’s in the can. The can is only hominy (in Mexico it’s called nixtamal - the soaked dried-corn kernals - in the U.S. it’s hominy.) Pozole is the finished product, the soup. If people look for cans of “pozole” they won’t be getting just hominy, they’ll be getting soup, with meat, hominy, seasonings, etc.

Really great and easy recipe. I used dried hominy and cooked it the day before making the pozole. I did not add corn and only used one tbsp of oil. So good!!

Could only find 25 oz can of hominy, and have never seen regular corn in pozole so did t use. It had too much chicken and not enough hominy, but taste was great. Will try 2 lbs of chicken next time.

I’ve made this a few times with one minor change: I use a can of drained, rinsed black beans instead of corn. I just don’t like corn *in* things, but I do like hominy! Love this recipe.

Add 3.5 cups of hominy.

Use less adobo sauce - start at one tsp. No chilis Added fire roasted corn sand cooked brown rice

Made this last night pretty much as written, it was delicious! At first I was afraid it was too spicy (used 3 chiles, we like spice) but it turned out just right. I've not really mastered the IP so I like having a good go to recipe. We will make this again for sure.

Aren’t the chipotle peppers really spicy hot?

I cook red pozole often. Id suggest making a chilli sauce, separately. Take 10-12 large dried chillies (ancho and guajillo) and hydrate them in hot water, with an onion, garlic, a tomato and salt and pepper. Drain the water (save some) and put the ingredients in a blender ( top up with water). Blend to a sauce and use half in the pozole. Freeze the rest. This will really improve the taste vs chipotle. Also use Mexican oregano,if poss.

When the recipe says “1 29-oz. can of pozole, rinsed and well-drained,” that’s incorrect. “Pozole” is what you’re making, it’s NOT what’s in the can. The can is only hominy (in Mexico it’s called nixtamal - the soaked dried-corn kernals - in the U.S. it’s hominy.) Pozole is the finished product, the soup. If people look for cans of “pozole” they won’t be getting just hominy, they’ll be getting soup, with meat, hominy, seasonings, etc.

Canned Kernel corn i Pozole, seriously?I'm leavin' that out...

I make a similar soup without a recipe using either canned or dried chipotle chiles, which deliver smoky and fruity chile flavor without the murkiness of canned chipotle. Both ways are good but I prefer the dried chiles.

This was a good recipe. My kids, having never had hominy before, kept calling it beans. "These beans really add something." I am the only one in my family who enjoys soup, so I used one cup less broth and I had soup while they used a slotted spoon to scoop out the meat and veggies for "tacos." It was a hit.

Adding 4 chiles didn’t make the soup “extremely spicy.” I added more than that and there’s barely any spice. Next time, I’ll add all the chiles.

Two chilies was fine. Less spicy the next day after being defatted a little. Used one smaller can white hominy, one yellow, omitted corn. Added peas for color - meh. They were less noticeable flavor wise the second day.

Made this with chicken and a few times with pork shoulder. Delicious. For the pork, cook about 30m in the pressure cooker. A go-to recipe for me.