Pressure Cooker Chipotle Chicken Pozole

Love this recipe. I've made it as written and, one time, without the frozen corn because of some of the comments. I like it better with the corn but it works without it, too. Love adaptable recipes!

The layering of flavors in this dish is great! Pairing sautéed fresh onion/garlic with powdered versions in the pressure cook works extremely well. I'll use that approach in other recipes. Thank you! I considered cutting up the chicken thighs, but not necessary. They shredded with the forks in seconds. The only two changes I would make is to add a bit more corn and hominy, and I'll go heavier on the chipotles next time. It seemed "chicken-heavy" and the spice level could use a kick for me.

We adored this pozole! It reminded us of the chicken pozole we had in Mexico near Freida Kahlo's museum. We used a large white onion, better than buillion,coconut oil and did not add any salt.shredded cabbage, finely diced red onion and cilantro as condiments. The four chipoltes added just the right touch of heat which was finished off nicely with the lime juice. The whole dish came together so quickly. Will definitely make again and again.

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.