Pressure Cooker Chipotle Chicken Stew

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Ingredients

1.5 tablespoons Roasted Garlic
2 teaspoons Cumin
1 teaspoon Mexican Oregano
2 tablespoons vegetable oil
1 large red onion, finely chopped
1 teaspoon salt
1 - 7 ounce can chipotle peppers in adobo sauce
2 1/2 pounds boneless skinless chicken thighs
5 cups chicken stock
1 cup frozen corn, thawed
1 - 29 ounce can hominy (pozole), drained and rinsed
Juice of 1 lime
Optional Toppings: shredded red cabbage, diced avocado, crumbled queso fresco, diced red onion, and chopped cilantro

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
25 minutes
Resting Time: 
15 minutes
Total Time: 
50 minutes
Serving size: 
6

Directions

1. Using the sauté setting, heat oil in a 6-8 quart pressure cooker. Add the onion and season with salt. Stir often until the onion is translucent, about 5 minutes.
2. Finely chop 2 of the adobo peppers (use more peppers for a spicier stew) and add to the pressure cooker along with 1 teaspoon of the adobo sauce in the can. (remaining peppers and sauce can be refrigerated for 5 days for another use)
3. Add in the Roasted Garlic, Cumin and Mediterranean Oregano to the pressure cooker. Turn the sauté setting back on and cook until spices are fragrant, about 2 minutes. Pour in the stock and carefully scrape the bottom of the pan with a wooden spoon.
4. Stir in the chicken. Close the lid cook on high pressure for 18 minutes.
5. Release the pressure naturally for 5 minutes, then release the remaining pressure manually. (If the value starts to spurt, let the pressure release naturally or an additional 5 minutes)
6. Remove the chicken to a shallow bowl and shred using two forks. Add the chicken back to the pressure cooker along with corn, hominy and lime juice. Stir well. Let stew sit for 5-6 minutes allowing the corn and hominy warm through. Serve stew with desired toppings.

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Recipe Tip:
If your stock is salted, hold off on adding any salt until all cooking is complete.

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