Chicken Pozole Verde

Pressure Cooker: Place the fajita chicken, hominy, and soup base into the Instant Pot. Add 2 cups of water (16 fluid oz.) to the pot and stir to mix. Put the lid on the Instant Pot then set to pressure cook on high pressure for 6 minutes.

While the soup is cooking, prepare the soup accompaniments. Wash the lime and cut it 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.

When cooking time is up, do a quick release of the steam. Carefully take off the lid then stir the soup. Chicken should be at an internal temp of 165°F.Taste then add salt, pepper, and hot sauce as desired. Turn off all heating elements.

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 oz.) and stir to mix. Place on medium-high heat until the soup begins to boil. Lower the heat to medium and simmer for 10–15 minutes more, or until the chicken is very tender and has reached an internal temp of 165°F. 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.