POBLANO SALSA VERDE RECIPES

Steps:

• Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
• Quarter the onion.
• Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
• Bring the water and ingredients to a boil and then simmer for 10 minutes.
• Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
• Heat 2 tablespoons of cooking oil in the pot.
• Pour the blended salsa back into the pot with the hot cooking oil.
• Reduce the heat and simmer for 20 minutes.
• Add the salt and adjust if necessary.

Steps:

• Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
• Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.