For us, the arrival of winter means hearty, warming soups…and with the Instant Pot’s help, they don’t require much advance planning or cooking time. This time, farm-raised chicken, fresh tomatillos, homemade bone broth, and hominy combine to make a delicious soup.
The recipe starts by making salsa verde: blending cilantro, chili peppers, garlic, and lime. My local grocery store didn’t have any poblano peppers in stock, so I used 1.5 jalapeños, instead (making it quite spicy).
While it’s possible to sub green tomatoes or premade salsa verde, I think the fresh tomatillos (I was surprised the local grocery store had them in stock) really punch the flavor up.
In the Instant Pot, I sautéed chopped onion and spices in oil, then added the cubed cooked chicken. I added the remaining ingredients and set the IP on Manual for 20 minutes.
Since I don’t keep Mexican oregano on hand, I just used “standard” oregano and the soup still came out great; in the future, however, I’ll try to find Mexican oregano or a more similar substitute. Why? Because Mexican oregano apparently has a very different flavor profile. Read more here.
My recipe “hacks”:
- Subbed cubed cooked chicken
- Used homemade bone broth
- Added half an extra jalapeño for the poblano
- Used regular oregano instead of Mexican oregano
- Allowed natural release (NR) after cooking cycle completed
Low carb suggestion: while I haven’t yet tried it, I think subbing precooked, chopped cauliflower florets (in the same quantity) for the hominy would work well. The hominy itself doesn’t have a pronounced flavor, and small florets would be texturally similar. Let me know if you do try it…and I’ll update this post when I do, too.
Spice up a chilly winter’s day with the bright flavors of Chicken Posole Verde soup…and enjoy its slow-cooked flavor in a fraction of the time!