Ingredients
1 Pasture Project smokey red spatchcock chicken
1 yellow onion, chopped fine
3 garlic cloves, chopped fine
1 fresh bay leaf
1 teaspoon dried Mexican oregano
1 jar Somos red enchilada sauce
1 can hominy
1 bag Craize sweet corn crackers
1 cup shredded green cabbage
4 radishes, shaved or sliced thin
1 avocado, cut in chunks
3 tablespoons fresh cilantro leaves
3 limes cut in wedges
Instructions
This recipe is best made in a pressure cooker like an instapot. If you don’t have a pressure cooker don’t worry! Just allow the soup to simmer in a regular pot, covered for 3-4 hours.
- Place the chicken and all marinade from the bag along with onion, garlic, bay leaf, oregano, enchilada sauce, and hominy in a large pressure cooker. Add water until the chicken is covered by an inch of water.
- Close the pressure cooker and bring the pot to full pressure for 15 minutes. After that allow the pressure to fall naturally. Do not vent or open the valve until the pressure is all the way down. Then open the pressure cooker.
- Remove the chicken to sheet tray and allow to cool for 20 minutes. Shred the chicken and discard the carcass.
- Add half of the chicken back to the pot and save the other half for one of our delicious leftover recipes.
- Season the soup with salt and pepper.
- Serve the pozole hot and garnished with cabbage, avocado, and radish. The lime wedges and sweet corn crackers should be served on the side.
