This week we’re moving on to green pozole with chicken. I might like this version even better! Once again, I’m taking some help from the store with a tomatillo-based jar salsa verde and Better than Bouillon Sofrito flavor base.

NOTES:
• BTB Sofrito: I’m starting to see this in more stores in my area. It really does make a difference in making the soup taste more “Mexican.” But it’s fine to use a regular chicken base/broth instead if you can’t find it.
• Salsa Verde: I like the Herdez roasted salsa verde because tomatillos are the first ingredient. You can choose any heat level and brand, so long as water is not the first ingredient.
◦ Fresh Tomatillos? You can absolutely use fresh tomatillos instead the the jar salsa. You would need to use a blender/food processor to blend it with onions, cilantro, and few other things before adding it to the soup. This adds another layer of work and an appliance to clean so I’m sticking with the jar salsa to keep things easy. Or you could finely dice a pound of fresh tomatillos (husk-removed) and sauté them in the beginning along with the onions and poblanos; then omit adding the jar salsa.
• Green Chili Choices: I had this little can of hot hatch chilies and they really pack a punch. There are plenty of other types of peppers and heat levels to choose from – just stick with green!
• Mexican Oregano: I’ve heard about it, but never bought it – I’ve only recently started using Mexican oregano and it is a revelation! It’s stronger and more citrusy than the regular Mediterranean which has a minty note. Steve and I did a side-by-side smell and taste test and even he was surprised at the differences. Going forward, I will be using this oregano in my Mexican/Latin cooking. But if you don’t have it, you can certainly stick with the regular one – everything will still be delicious!
◦ They aren’t even the same plant! Here’s a link to a site with some more details on the differences: https://spicesinc.com/blogs/oregano-t...
• White or Black Pepper: This was not a critical decision point here. I simply have a bottle of white pepper that I’m using up and it blends in well with the soup. I do find that the white has a stronger pepperiness which I really like. It’s spicier and has a stronger aroma. But you can use regular black if that’s what you have.
◦ SIDENOTE: According to worldofspice.co.uk : “Black pepper is harvested just before the berries have ripened. Sun drying turns them dark brown and wrinkly. White pepper is harvested when the berries are fully ripe and then husked. The red, outer skin is removed, and the green inner seeds are sun-dried, which lightens their colour.”

**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**

Instant Pot Duo 6qt: https://amzn.to/43bDS9Q

Today’s Ingredients:
2 TB vegetable oil
1 large onion, chopped
2 large poblano peppers, seeded and chopped
2 lbs boneless skinless chicken thighs, 1” pieces
6 cloves garlic, minced
2 TB Better than Bouillon Sofrito Flavor Base
1 TB dried Mexican oregano
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
½ tsp white pepper
5 cups water
25 oz can Mexican-style hominy, drained (Juanita’s in the video)
16 oz tomatillo salsa verde (Herdez roasted medium heat in the video)
4 oz can chopped green chiles, undrained (Hatch Select HOT in the video)
1 cup chopped fresh cilantro
2-4 TB fresh lime juice, to your taste
salt and pepper, to your taste

OPTIONALS for Toppings/Garnishes: tortillas, tortilla chips, cabbage, lettuce, radishes, onions, cilantro, pico de gallo, crema, limes wedges, serranos, jalapeños, etc.

Instructions:
1. Heat the pot on the highest sauté setting and add the oil when the display reads “HOT.” Add the onions and poblanos and cook, stirring once or twice, until just softened. Then add the chicken and cook, stirring once or twice, until the meat is no longer pink on the outside.
2. Add the garlic, sofrito flavor base, oregano, chili powder, cumin, salt, and white pepper. Cook, stirring continuously, for just another minute.
3. Add 1 cup of water and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits from the bottom to avoid getting a “BURN” warning later.
4. Add the hominy, tomatillo salsa, green chiles, and cilantro. Use the remaining 4 cups of water to swish out the salsa jar and add to the pot. Stir to evenly distribute everything.
5. Lock and seal the lid and cook on high for 10 minutes followed by a 10 minute natural pressure release. Carefully release any remaining pressure before reopening the lid.
6. Taste and adjust seasoning and lime juice according to your liking. (I added just 3 tablespoons of lime juice.)
7. Serve with optional toppings/garnishes and ENJOY!