Posole con Pollo Pressure Cooker Recipe

Recipe Category: Chicken


Posole Con Pollo Pressure Cooker Recipe


SERVES 10 to 12 – Cooker: 5- to 8-quart – Time: 60 minutes at HIGH pressure


  • 2 or 3 dried New Mexican red chiles (each about 4 inches long), to taste, rinsed, stems removed, and most of the seeds shaken out and discarded, OR 3 tablespoons pure New Mexico red chile powder
  • 1 cup hottest possible tap water
  • 1½ cups dried posole see page 382, soaked, drained, and rinsed with cold water, OR 3 cups frozen posole, OR 2 cans hominy, rinsed and drained
  • 6 cups chicken broth
  • 4 bone-in chicken thighs, skin removed
  • 4 cloves garlic, peeled
  • 1½ teaspoons dried oregano
  • juice of 1 lime.
  • sea salt and freshly ground black pepper.


  • shredded lettuce.
  • diced fresh tomato.
  • cubed ripe avocado.
  • lime wedges.
  • chopped radishes.
  • crumbled dried oregano.
  • pure chile powder of your choice for sprinkling.
  • diced peeled jicama.
  • diced peeled cucumber.


  1. Place the dried chiles and hot water in a blender and blend until smooth
  2. Be careful when you remove the lid, as a good whiff of the chile sauce can start a nasty coughing fit
  3. Pour the chile sauce into a 5- to 8-quart pressure cooker
  4. If you are using ground chile, simply place it and the hot water in the pressure cooker
  5. Add the posole, broth, chicken, garlic, and oregano
  6. Stir to combine
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 60 minutes
  11. If you are using canned hominy, you will cook the posole for only 30 minutes
  12. Remove the pot from the heat
  13. Open the cooker with the Natural Release method; let stand for 10 minutes
  14. Be careful of the steam as you remove the lid
  15. The posole should be tender, with almost all the kernels popped or bloomed
  16. If they are not, relock the cooker, bring it back to pressure, and cook 10 minutes longer
  17. Repeat if necessary
  18. If a neater presentation is desired, remove the chicken from the bones, discard the bones and cut the chicken into bite-size pieces
  19. Stir in the lime juice and salt and pepper to taste
  20. If your broth was salted, you might not need much
  21. Serve the posole warm, with the toppings in small bowls or plates for diners to customize their chili as they prefer
  22. Pork Posole: Substitute 1 pound boneless country-style pork ribs for the chicken
  23. If desired, cut the meat into bite-size pieces after cooking to serve
  24. Lamb Posole: Substitute ¾ pound cubed boneless lamb shoulder or leg of lamb for the chicken

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