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5 from 1 vote

Pozole Verde

Pozole with spicy salsa verde, hominy, and chicken
Course: Soup
Cuisine: Mexican
Keyword: hominy, mexican, pozole, salsa verde
Servings: 4 servings


  • 2 chicken breasts
  • 1 cup water
  • 3 cups chicken broth use broth of choice
  • 1 (25 oz) can hominy
  • 2 cups salsa verde
  • salt and pepper to taste


  • cilantro
  • jalapenos
  • radishes
  • limes
  • tortilla chips


  • Place chicken and water in instant pot and season with salt and pepper.
  • Cook on high pressure for 7 minutes and manually release steam.
  • Drain hominy in colander and rinse with water.
  • Remove chicken from pot and shred or chop chicken. Add back to pot and add the rest of the ingredients.
  • Cook on high pressure for 3 minutes just to heat everything through and blend the flavors together. Manually release pressure.
  • Garnish with jalapenos, radishes, cilantro, and lime. Serve with tortilla chips.
  • *Alternatively place everything but hominy and garnish ingredients in large pot or dutch oven. Cover and bring to boil. Reduce heat, add hominy, and simmer on medium-low heat for 30 minutes. Remove chicken and shred or chop it and place back in pot. Serve and garnish as mentioned previously.