I went to Denver with my husband in November and I was on a green chile mission. Wherever I ate, I needed to have green chile something! This stew is my nod to all of the wonderful versions of green chili stew that I had during my travels and I hope you can enjoy on a freezing cold day, like I am today!
1, 25 oz can of Mexican-Style Hominy, rinsed and drained
1/2 cup cilantro, loosely packed
2 jalapeno peppers (your choice on seeds/ribs to level the spice)
1 cup red onion, roughly chopped
2 cloves garlic
1 tbsp olive oil
4, 4oz cans hatch green chiles (mine were fire roasted)
1/2 tsp ground cumin
1/2 tsp dried oregano
4 cups chicken broth/stock (I used Swanson Bone Broth)
6 oz of chicken breast
1. In a food processor, combine half of the hominy, cilantro, jalepenos, red onion and garlic. Pulse until everything is finely chopped. If needed, add a little of the chicken broth to loosen up the mixture.
2. In the InstantPot on the saute setting, add olive oil, green chile, cumin and oregano. Stir to combine.
3. Add the pulsed ingredients from the food processor and the chicken broth. Stir to combine.
4. Place the chicken breast in the middle, add the lid, seal the pressure valve and press the soup/broth button which should set the time to 30 minutes.
5. Natural release the pressure for ten minutes before carefully releasing the valve to remove the lid. Shred chicken, stir and serve!