PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA

Pressure Cooked Chicken Posole with Avocado Tomatillo Salsa image

Provided by Emily Ellyn, Food Network Star Season 8 Finalist

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 whole chicken
8 cups chicken stock
Juice of 2 limes, lime rinds reserved (see Cook's Note)
2 cloves garlic, crushed
2 tomatillos
1 tablespoon dried chili powder
1 teaspoon dried oregano
2 ancho chiles
Salt and freshly ground pepper
4 cups hominy
3 tomatoes, small dice
1 avocado, small dice
1 jalapeno
1 medium red onion, small dice
1 tomatillo, small dice
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
Juice of 2 limes
Salt and freshly ground pepper
Diced onion
Shredded lettuce
Shredded cabbage
Lime wedges

Steps:

For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.