POZOLE WITH GREEN ENCHILADA SAUCE RECIPES

Steps:

• Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
• Allow chiles to cool and then remove stems, seeds, and veins.
• Char the onion, tomatoes, and garlic in a hot pan.
• Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
• Bring to a boil and then reduce the heat to low.
• Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
• Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
• Add water little by little if necessary to blend. You may have to blend in two batches
• Strain the mixture.
• Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
• Reduce the heat and simmer for 30 minutes until the sauce has thickened.
• Add salt to taste.
• Allow the sauce to sit for at least 2 hours so that the flavors meld.
• Warm the sauce before serving.

Steps:

• Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.
• Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.
• When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.
• In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.
• Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.