Whether there is a chill in the air or it’s warm spring evening, your Instant Pot can be the best companion in the kitchen, especially when it’s time to prepare these delightful Chicken Pozole Tacos.
Tacos always seem to please people, and even more so when it’s a build-your-own kind of situation at mealtime. Big chunks of boneless chicken breast are sauteed with a leek or an onion, and seasoned with some pantry spices for a quick-fix on taco night. I know Tuesdays are usually that special day — but why hold it to just one evening? Tacos make a great gathering food that is cost effective and just plain tasty.
Hominy is one of those ingredients that many people overlook and pack some serious texture, and bond with chicken is such a delightful way. I know pozole is a Mexican stew, but I thought it would be delicious in taco form too. Don’t skip on the condiments either because I good taco always has a few extra things that make it even more special. So invite some friends and make this easy recipe tonight.
1 pound boneless skinless chicken breasts, cut into bite-size chunks
1 large leek or white onion, diced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons salt
1/2 teaspoon black pepper
1 chipotle chili pepper + 1 teaspoon adobo sauce from can
14 ounce can diced fire-roasted tomatoes
28 ounce hominy, drained
1 dozen corn tortillas
2 cups shredded jack cheese, optional
shredded cabbage, optional
2 avocados, diced, optional
oil for cooking
- In a instant pot or electric pressure cooker, add 2 teaspoon oil and chicken chunks. Sauté for 2 minutes. Add leek or onion and stir. Add chili powder, cumin, salt and pepper, stir. Continue to cook for 2 minutes.
- Add chipotle chili and adobo, stir to incorporate. Add tomatoes and hominy, stir.
- Cook on high for 20 minutes. Release naturally and toast tortillas on stove top or under broiler.
- Serve with cheese, cabbage, and avocado, if desired. Enjoy!