Instant Pot Pozole Blanco - Mexican Hominy Soup with Chicken

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Closure on the pozole mini-series:
White pozole is the simplest of the three styles of pozole (red and green being the other two), but it’s still full of flavor. No chilies or tomatillos are used in this version so it comes out quite mild, but each person can punch up the flavor and heat with a variety of toppings including fresh chilies and hot sauce.

Steve said that this was his favorite out of the three because it was mild and the broth reminded him of a really good matzo ball soup, but with a definite Mexican taste from the seasonings. I think the green pozole (pozole verde) is still my favorite, but this one is a close second.

NOTES (reposting from the previous pozole verde video):
• 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!
• 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 or if you want to tone down the heat a bit.

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Today’s Ingredients:
2 TB vegetable oil
1 large onion, chopped
2 lbs boneless skinless chicken thighs, 1” pieces
6 cloves garlic, minced
1 TB Mexican oregano (Mediterranean oregano is okay, too)
2 tsp salt
1 tsp chili powder
1 tsp ground cumin
½ tsp dried thyme
½ tsp white pepper (black pepper is okay, too)
2 bay leaves
5 cups chicken broth (Better-than-Bouillon and water in the video)
25 oz can Mexican-style hominy, drained (Juanita’s in the video)
2 TB lime juice, more or less 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, cheese, hot sauce, etc.

Instructions:
1. Heat the pot on the highest sauté setting and add the oil when the display reads “HOT.” Once the oil is heated through, add the onion and chicken thighs and cook, stirring once or twice, until the chicken is no longer pink on the outside.
2. Add garlic, oregano, salt, chili powder, cumin, thyme, white pepper, and bay leaves. Cook, stirring continuously, for just another minute until fragrant.
3. Pour in 1 cup of chicken broth to deglaze the bottom of the pot. Make sure to scrape up any stuck on bits to avoid a “BURN” warning later. Then stir in the remaining broth and drained hominy. Stir to evenly distribute the ingredients throughout the pot.
4. Lock and seal the lid and cook on high for 10 minutes, followed by a 10 minute natural pressure release. Carefully release all remaining pressure before reopening the pot.
5. Taste and adjust the seasonings, adding lime juice and salt and pepper to your liking. Serve with optional toppings/mix-ins and ENJOY!