Chicken Pozole Verde

1. Pressure Cooker: Place the fajita chicken, hominy, and soup base into the instapot. Add 2 cups of water (16 fluid ounces) to the pot and stir to mix. Put the lid on the instapot, then set it to high pressure to cook it for 6 minutes.
2. While the soup is cooking, prepare the soup accompaniments. Wash the lime and cut into wedges. Wash and chop the cilantro and serrano pepper (if desired). Caution: serrano peppers are very spicy, handle with care! Set aside until plating.
3. When cooking time is up, do a quick release of the steam. Carefully take off the lid, then stir the soup. Taste, then add salt, pepper, and hot sauce as desired. Turn off all heating elements.
4. Ladle the soup into bowls. Sprinkle with the corn chips, cotija, cilantro, and serrano peppers (if you dare!). Lastly, give your soup a squeeze of fresh lime. Grab a cerveza and fiesta!

Stovetop: Place the fajita chicken, hominy, and soup base into the large pot. Add 2 cups of water (16 fluid ounces) and stir to mix. Place on medium-high heat until the soup comes to a boil. Lower the heat to medium and simmer for 10-15 minutes more or until the chicken is tender. Stir often to prevent sticking. Taste, then add salt, pepper, or your favorite hot sauce as desired. Follow Steps 2 and 4 as outlined above.

Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens.