New Mexican Posole Recipe

This is the dish of my childhood, and I never get tired of sharing it. Deeply flavorful with Hatch green chiles, chewy hominy, and veggies in a collagen-rich broth served up with gooey Oaxacan cheese, avocado, radish, fresh tortillas, and cilantro! It’s like a warm hug from your mother. Lots and lots of deep hydration, electrolytes, and protein here to aid in tissue repair, alongside garlic to tame inflammation

New Mexican Posole 

4-6 servings

3 Tablespoons butter/ghee/duck fat (your choice!)

1 large onion, sliced

4 cloves garlic, smashed and minced

1 cinnamon stick

4 bay leaves

1 Tablespoon cumin seeds

1 Tablespoon coriander seeds

2 guajillo chiles, torn and seeds removed*

2 pasillo chiles, torn and seeds removed*

2.5lbs b/s chicken thighs

1 14oz can Muir Glen fire roasted tomatoes

Broth (just enough to cover chicken)

1 14oz can hominy 

Toppings:

Oaxaca cheese

Fresh tortillas (I like Rise N Puff), or crunchy toasted siete almond tortillas 

Radish

Jalapeno

Sour cream

Lime

Cilantro

Avocado 

*can use canned chipotle chile and some good dried chile powder if you can’t find these dried chiles!

1. Set an instant pot to sautee function, and add your fat of choice and onion. Sautee onion for 5 minutes, seasoning very well with salt. 

2. Add in garlic, cinnamon, bay leaves, cumin, coriander, and chiles and sautee for 30 seconds. Season with salt again.

3. Add in chicken thighs and tomatoes season with salt once more!

4. Turn off sautee function and add broth to cover the chicken by about 1 inch.

5. Set pressure cooker to medium pressure, 20 minutes.

6. Let count down, then release pressure.

7. Serve with toppings! Lasts for a full week in an airtight container in the fridge!