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    Pressure Cooker Chipotle Chicken Pozole Recipe

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    Pressure Cooker Chipotle Chicken Pozole Recipe

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    Del
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    4 views2 pages

    Pressure Cooker Chipotle Chicken Pozole Recipe

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    Del

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    © All Rights Reserved
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    Pressure Cooker Chipotle Chicken Pozole Recipe https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-...

    Pressure Cooker Chipotle Chicken Pozole


    By Sarah DiGregorio

    Total Time 50 minutes

    Rating (1,481)

    A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a
    long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful
    broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free
    to use fewer peppers if youʼre concerned about the heat, but donʼt skimp on the adobo sauce: Itʼs
    milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls
    with plenty of crumbled cheese, diced avocado and crushed chips, for topping.

    The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is
    available here.

    INGREDIENTS PREPARATION

    Yield: 4 to 6 servings Step 1

    Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker.


    2 tablespoons vegetable oil Add the onion, season it with salt and cook, stirring often, until
    the onion is softened and translucent, about 5 minutes. Add the
    1 large red or yellow onion, finely
    garlic and cook, stirring, until slightly softened and fragrant, 2
    chopped
    minutes. Turn the sauté setting off.
    Kosher salt
    8 cloves garlic, finely chopped
    Step 2
    1 (7-ounce) can chipotle peppers
    Open the can of chipotles and remove the chiles, leaving as much
    in adobo sauce
    of the adobo sauce behind as possible. (Scrape the sauce off the
    1 teaspoon onion powder chiles with your fingers as best you can.) Set the chiles aside and
    1 teaspoon garlic powder add the adobo sauce to the pressure cooker. Chop 1 to 4 of the
    1 teaspoon ground cumin chiles until they are almost a paste. (Determine the number of
    chiles according to your desired level of heat: 1 chile for a very
    ½ teaspoon dried oregano
    mild soup and 4 for a very spicy soup.) Add the chiles to the
    2½ pounds boneless, skinless
    pressure cooker. (Store remaining chiles in an airtight container
    chicken thighs
    in the refrigerator for 5 days and in the freezer indefinitely.)
    5 cups chicken broth or stock
    1 cup frozen corn
    Step 3
    1 (29-ounce) can pozole (hominy),
    1 of 2 8/23/2024, 4:17 PM
    Pressure Cooker Chipotle Chicken Pozole Recipe https://cooking.nytimes.com/recipes/1020110-pressure-cooker-chipotle-...

    1 (29-ounce) can pozole (hominy),


    Using the sauté setting, add onion and garlic powders, cumin and
    rinsed and
    Private well drained
    Notes
    oregano to the pressure cooker. Cook, stirring constantly, until
    Juice
    Leaveofa 1 lime (about
    Private 2 this recipe and see fragrant
    Note on it here. and heated through, about 1 minute. Stir in the chicken
    tablespoons), plus more as needed until coated, scraping the bottom of the pan. Add the broth and ½
    Crushed tortilla chips, shredded teaspoon salt (but hold off on the salt if you are using fully salted
    cabbage, diced avocado, crumbled broth.) Close the lid and cook on high pressure for 18 minutes.
    queso fresco, minced red onion and
    cilantro, for topping
    Step 4

    Let the pressure release naturally for 5 minutes, then release


    remaining pressure manually. (If hot liquid spurts out of the knob
    along with the steam, carefully close it and wait 5 more minutes
    before releasing remaining pressure.) Using a ladle, skim excess
    fat from the surface of the soup, if desired.

    Step 5

    Using the sauté setting, coarsely shred the chicken in the pot
    using 2 forks. Add the corn and the pozole and simmer until
    warmed through, 3 to 5 minutes. Add the lime juice and taste; add
    more salt or lime juice if necessary. Serve the soup in bowls with
    the toppings of choice.

    2 of 2 8/23/2024, 4:17 PM

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