Time: 2 hours.
Complexity: easily
Servings: 8

Posole is a traditional Mexican dish, inherited by modern Mexicans from the Aztecs. It's made with hominy corn, a special type of corn, which is simmered with spices for several hours. However, if you use a pressure cooker, you'll cook it in half the time, and the soup will taste just as amazing. The corn is simmered with chili peppers and other spices, then chicken is added and cooked through. Posole is usually served with toppings of your choice, typically including sliced ​​radishes, crumbled cheese, shredded cabbage, lime, sour cream, and herbs.

Ingredients:

• 1 kg boneless, skinless chicken thighs (about 8 pcs.)
• 4 dried guajillo peppers, stemmed and seeded
• 2 dried ancho peppers, stemmed and seeded
• 2 dried cascabel peppers, stemmed and seeded
• 1 tbsp. vegetable oil
• 1 small white onion, diced
• 8 cloves garlic, coarsely chopped
• 220g dried white hominy corn, sorted and rinsed
• 1 cup fresh cilantro (leaves and soft stems) + extra for serving
• 2 tsp dried oregano + extra for serving
• 1 bay leaf
• Sliced ​​radishes, crumbled queso fresco, sour cream and/or shredded cabbage, for serving
• Lime wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, queso fresco cheese, guajillo pepper, ancho pepper, cascabel pepper, corn, bay leaf, oregano

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Preparation:

Step 1
• Turn the slow cooker on to high heat and sauté. Once hot, add the dried peppers and sauté until they begin to soften, about 3 minutes. Add 1 cup of water. Turn off the slow cooker and close the lid. Let sit until the peppers are completely softened, about 5 minutes. Transfer them to a blender and puree until smooth. Using a silicone spatula, press the mixture through a fine-mesh sieve into a small bowl.
Step 2
• Turn the multicooker back on to the sauté mode on high heat. Once it's hot, pour in the vegetable oil. Add the onion, garlic, 1 tablespoon of salt, and a pinch of ground black pepper; cook, stirring, until the onion is soft, 6-8 minutes. Turn off the multicooker.
Step 3
• Add 6 cups of water, chili pepper puree, hominy, cilantro, oregano, and bay leaf to the slow cooker. Close and secure the lid; ensure the steam valve is closed. Set the pressure cooker to high heat for 1 hour and 10 minutes. When the pressure cooker cycle is complete, carefully open the steam valve to manually release the pressure. Turn off the slow cooker and open the lid.
Step 4
• Add the chicken to the slow cooker and press down to submerge it. Replace the lid and secure it; close the steam valve. Set the pressure cooker to high heat for 10 minutes. Once the cycle is complete, carefully open the steam valve to manually release the pressure. Turn off the slow cooker and open the lid.
Step 5
• Remove and discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred with two forks into small pieces. Return to the pan with the juices and toss to combine. Divide among plates and garnish with dried oregano, radishes, queso fresco, cilantro, sour cream, and/or cabbage. Serve with lime wedges.

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