Chicken Verde Pozole, Instant Pot Recipe

Chicken Verde Pozole, Instant Pot/MyBajaKitchen.com

Happy New Year from Baja Sur, Mexico.

How did the Holiday Wellness Challenge go for you?

I was pleasantly surprised that I didn’t gain any weight and I’m feeling stronger. I admit that I ate about 2 dozen homemade cookies by myself over the Christmas week. Ugh. When you don’t normally eat wheat and sugar, cookies can make you feel terrible. I swear that I had less energy and more pain than usual. Lesson learned.

Did you eat your 12 grapes for good luck on New Years Eve, Mexican tradition? Or just drink the grapes?

I was in bed by 11 pm. Happily sober. Have you tried any non-alcoholic sparkling wines? I’m loving St. Regis’s Brut which I can almost make myself believe tastes like prosecco, almost.  The Kir Royale was particularly delicious but I couldn’t find any in Reno to bring with me. Total Wines carries St. Regis in the U.S.

Try this chicken verde pozole Instant Pot recipe for a comforting healthy Mexican soup.

You can make it on the stove top or in a pressure cooker, too. I bought a can of hominy with this recipe in mind and the Instant Pot was perfect to get dinner ready quickly. I used canned salsa verde because it’s easy but you could substitute tomatillos and green chilies for the salsa. I used Herdez brand which is readily available in Mexico and in the U.S. I presoaked the chickpeas to make falafel and I had leftovers so those went into the pot too. This would be a great vegan stew/soup without the chicken. Continue reading “Chicken Verde Pozole, Instant Pot Recipe”