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Don’t let the amount of peppers in this recipe scare you. While this Mexican stew does have some heat, the chicken, hominy and vegetables are the stars of this flavorful and satisfying dish.

KEEP SCREEN ON

Yield: Makes 6 quarts

Ingredients
Ingredients
4 whole poblano peppers (418 grams)

2 jalapeño peppers (16 grams)

2½ pounds (885 grams) boneless skinless chicken thighs

4¾ cups (772 grams) rinsed and drained canned white hominy

3½ cups (814 grams) undrained canned diced tomatoes

2 cups (486 grams) canned diced Hatch green chiles

2 cups (480 grams) chicken broth

1½ cups (225 grams) chopped sweet onion

¼ cup (31 grams) all-purpose flour

3 cloves (15 grams) garlic, minced

1 tablespoon (6 grams) ground cumin

2 teaspoons (4 grams) dried oregano

2 teaspoons (4 grams) ground ancho chile pepper

1 teaspoon (3 grams) kosher salt

Sliced radish, toasted tortilla strips, fresh cilantro leaves, lime wedges, chopped red onion and chopped avocado, if desired

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Based on 33 ratings

Preparation Method

  1. Preheat broiler. Cut poblanos and jalapeños in half lengthwise. Remove seeds and membranes. Place cut sides down on a rimmed baking sheet.
  2. Broil (5 inches from heat) for 5-7 minutes, or until charred. Let cool for 15 minutes. Remove skins. Chop peppers and add to the Multi-Function Cooker.
  3. Add chicken to Multi-Function Cooker. Stir in hominy, tomatoes, chiles, broth, onion, flour, garlic, cumin, oregano, ground chile pepper and salt.
  4. Cover and set the Multi-Function Cooker to Meal Timer Mode for 8 hours. Press Start. When finished, shred chicken using two forks. Top with radish, tortilla strips, cilantro, lime, red onion and avocado, if desired.

Variations

Pork Posole
Make as directed, omitting chicken and flour. Add 1½ pounds (682 grams) prepared smoked pulled pork and ¼ cup (59 milliliters) fresh lime juice. Top with cilantro and chopped fresh mint, if desired.

Vegetarian Posole
Make as directed, omitting chicken, diced tomatoes and flour. Substitute vegetable broth for chicken broth. Add 1½ pounds (681 grams) fresh sweet potatoes (cut into 1-inch pieces), 1½ cups (340 grams) salsa verde and 1 clove (5 grams) additional garlic. During last hour of cooking, add 1 pound (454 grams) halved and sliced zucchini.

Pro Tip
Instead of broiling peppers, char them over medium-high heat on your gas range. Using tongs, hold peppers over hot flame, turning until charred.


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