Pozole with Chicken in a Slow Cooker

Chowder pozole is a national Mexican dish that modern people of Mexico inherited from the Aztecs. It is made from special hominy corn, which is cooked with spices for several hours. But if you cook in a multicooker in pressure cooker mode, you will be done in half the time, and the soup will taste just as amazing. Corn is boiled with chilli peppers and other spices, then the chicken is added to the soup and brought to readiness. Pozole is usually served with toppings.

Summary

Ingredients

• 1 kg. chicken thighs without bones and skin (about 8 pcs.)
• 4 dried guajillo peppers, peeled of stalks and seeds
• 2 dried ancho peppers, peeled of stalks and seeds
• 2 dried cascabel peppers, peeled of stalks and seeds
• 1 tbsp vegetable oil
• 1 small white onion, diced
• 8 garlic cloves, coarsely chopped
• 220 gr. dried white hominy corn, sort and rinse
• 1 tablespoon. fresh cilantro (leaves and soft stems) + optional for serving
• 2 teaspoon dried oregano + additional for serving
• 1 bay leaf
• Sliced ​​radish, crumbled queso fresco cheese, sour cream and shredded cabbage, for serving
• Lime wedges, for serving

Instructions

1. Turn on the multicooker in frying mode with high heat. When it’s hot, add the dried peppers and saute until they soften about 3 minutes. Add 1 tablespoon. water. Turn off the multicooker and close the lid. Let it brew until the peppers are completely soft, about 5 minutes. Transfer them to a blender and blend until smooth. Using a silicone spatula, scrub the mixture through a fine sieve into a small bowl.
2. Turn on the multicooker again in frying mode with high heat. When it warms up, add vegetable oil. Add onion, garlic, 1 tbsp salt and a little ground black pepper; fry, stirring occasionally, until the onions are tender, 6-8 minutes. Turn off the multicooker.
3. Add 6 tablespoon to the multicooker. water, chilli puree, hominy, cilantro, oregano, and bay leaf. Close and secure the cover; make sure the steam valve is closed. Set the high heat pressure cooker for 1 hour 10 minutes. At the end of the pressure cooker cycle, carefully open the steam valve to manually release the pressure. Turn off the multicooker and open the lid.
4. Add chicken to a multicooker and press down to submerge it in the liquid. Cover with the lid again and fix it; close the steam valve. Set the pressure cooker on high heat for 10 minutes. At the end of the cycle, carefully open the steam valve to manually relieve pressure. Turn off the multicooker and open the lid.
5. Remove and discard the bay leaf. Transfer the chicken to a rimmed baking sheet and chop with two forks into small pieces. Return to the pan along with the juices that have evolved and stir. Arrange on bowls and sprinkle with dried oregano, radish, queso fresco, cilantro, sour cream and cabbage. Serve with lime wedges.