Name: Mexican Chicken Stew
Total time: 28 min
Yield: Serves 8
Ingredients: 3 pounds chicken pieces, skinned; 2 cups thinly sliced onion; ¾ teaspoon salt; ½ teaspoon coarsely ground black pepper; 3 (14.5-ounce) cans fat-free, lower-sodium chicken broth; 4 garlic cloves, crushed; 3 bell peppers, seeded and chopped; 1 bay leaf; 1 (15-ounce) can golden or white hominy, drained; 2 tablespoons ground guajillo chile powder; 1 ½ teaspoons dried oregano; ½ cup roasted unsalted pumpkinseed kernels; ¼ cup chopped fresh cilantro; ¼ cup sliced radishes; ¼ cup sliced scallions; ½ cup crumbled queso fresco cheese

Directions

Step 1
Combine first 8 ingredients (through bay leaf) in a 6-quart Instant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release. Remove chicken from broth mixture; cool slightly. Remove chicken from bones; cut chicken into bite-sized pieces. Discard bones.

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Step 2
Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard.
Step 3
Ladle stew into 8 bowls; top each serving evenly with pumpkinseed kernels, cilantro, radishes, scallions, and queso fresco cheese.

Source

[copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17

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Ingredients

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