Ingredients

The following ingredients have 10 Servings
  • 3 dried guajillo peppers
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 6-8 thighs boneless skinless chicken thighs
  • 1 25 ounce can white hominy, drained
  • cooked rice, to serve, optional
  • cotija cheese, to serve, optional

Instruction

  • Set your Instant Pot to “Saute” and heat the guajillo chiles until they are fragrant, about 10 minutes. Move the chiles to a blender, cover with chicken broth, and blend until smooth. Set aside. Dice the onion, and add it to your instant pot on “Saute” with the olive oil. Add the garlic and cumin and saute until the onions are softened. Add the chicken to the onions. Pour the hominy on top of the chicken. Pour the guajillo chicken broth over the top. Seal your instant pot and set to Poultry for 16 minutes. Let the pressure come down naturally for 10 minutes before releasing the pressure valve. Serve as a stew, or over rice. Garnish with cotija cheese (optional.)