It’s been cold and drizzly here in Phoenix this past week – and while I’m enjoying every minute of it, I have to say that it’s very strange weather – considering that we are usually basking in the sunlight for the majority of the year.
I’ll cheerfully take it though – some areas of the U.S. are digging out from snow or cranking up the heater to combat the negative temps, while we just have to throw on a jacket and go about our day. Cold weather screams “soup” down here, and I couldn’t think of a better way to warm up than by making a batch of posole verde with hatch chiles for the Mr. and kids.
We’ve enjoyed posole in our Mexican family for years ~ while it’s usually reserved for birthdays, holidays and instances when friends or family come to visit, sometimes it feels good to be a rebel and make it just for giggles – or, in our case, to warm up from the cold.
My posole is no match for my mother-in-laws though – she has been making it for over 50 years… but this was a wonderful variation. She always makes hers with chile rojo (red chiles) and while I usually make mine with chile rojo too, sometimes it’s nice to break from tradition and be a little different…
In our case, hatch chiles.
We visited the Hatch Chile Festival in Hatch, New Mexico last year and brought back some freshly roasted hatch chiles. I used those chiles to make a pretty incredible Hatch Chile Sauce that keeps wonderfully in the freezer.
That sauce is the perfect base for this posole – it gives the hominy and chicken plenty of flavor without sending anyone to the emergency room.
Get started by using the saute feature to saute your onions, garlic, and chicken in a little oil until the onions are clear and the chicken has lightly browned. Turn off the saute feature and add 1/2 – 3/4 C. of your hatch chile sauce. Give it a stir, and then pour in your chicken broth and hominy, cumin, coriander, and oregano.
Place the lid on the Instant Pot and push manual (pressure cooker mode) and set the time to 20 minutes.
As your posole cooks, slice up your onions, cabbage, radishes, and cilantro and set them on a large plate or in separate smaller bowls. Cut up some limes and lemons into wedges and set those aside, too.
Once the Instant Pot beeps done, allow the pot to release naturally for 8-10 minutes, then do a quick release with any remaining pressure. Add your salt and pepper at this time (start with 1 tsp and add more, to taste) and then ladle into bowls – top with onions, cabbage, radishes, and cilantro and the juice of your lime or lemon wedges.
We always serve up posole with corn tortillas or tostadas, but feel free to do what works for you ~ if you should have leftovers, just throw them in a canning jar and store in the fridge for the following day.
Posole always tastes incredible a day or two later, as the flavors have time to blend — though I doubt you’ll have any leftover!
Traditional Mexican posole verde made with Hatch green chiles and chicken - easily made in the Instant Pot!
Ingredients
- 2 boneless skinless chicken breasts, thawed and diced
- 4 cloves garlic, minced
- 1/2 onion, sliced thin
- 1 Tbsp olive oil or avocado oil
- 5 C. chicken stock
- 4 C. Mexican style hominy, or more based on preference
- 3/4 C. New Mexico green chile sauce
- 1 tsp cumin
- 1/2 tsp ground oregano
- 1/2 tsp ground coriander
- 1 tsp salt, or more to taste
- 1/4 tsp pepper, or more to taste
- 1 C. shredded cabbage
- 1/2 C. diced onion
- 1/2 C. diced radish
- 1/4 C. chopped cilantro
- 1 Tbsp dry oregano leaves
Instructions
- In your Instant Pot, add the oil, garlic, onion and chicken and saute until the onions are clear and the chicken is lightly brown. Turn the saute function off.
- Add the chicken stock, hominy (more if you prefer a generous helping) and green chile sauce in addition to the cumin, oregano and coriander. Place the lid on the Instant Pot and push manual (pressure cook/high) and cook for 20 minutes.
- As the IP is cooking your posole, chop your cabbage, onion, radish and cilantro, place to the side. Slice your lemons and limes into wedges and set those aside as well.
- When the pot beeps done, allow the pressure to release naturally for 8-10 minutes, then manually release remaining pressure.
- Add your salt and pepper, more or less to taste. Ladle into bowls and top with cabbage, diced onions, radishes, cilantro and dry oregano with limes or lemons.
- Refrigerate any leftovers and enjoy within the next 48 hours.
Stove top variation: Saute your onions, garlic and chicken in a large stockpot on medium heat in a little oil – then add the broth, hominy, hatch chile sauce, and spices and bring to a boil. Reduce the heat immediately and simmer for 25-30 minutes. Remove from the heat, add salt and pepper, to taste, then ladle into bowls and garnish.
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