Ingredients

• 1 pound tomatillos , husked and chopped
• 1 large poblano pepper , seeded and chopped
• 1 large jalapeno pepper , seeded and chopped
• 1 small bunch fresh cilantro , stems removed
• 1 lime , juiced
• 2 cloves garlic , minced
• 2 tablespoons olive oil
• 2 pounds skinless , boneless chicken breast, cubed
• 1 small onion , chopped
• 2 teaspoons Mexican oregano
• 1 teaspoon ground cumin
• 3 , 15.5 ounce
• 3 cups chicken broth

Instructions

1. 1 Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
3. 3 Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.

Nutrition per serving