Pressure Cooker Chipotle Chicken Stew
2 tablespoons vegetable oil
1 large red onion, finely chopped
1 teaspoon salt
1 - 7 ounce can chipotle peppers in adobo sauce
1 1/2 tablespoons Garlic, Roasted (granulated)
2 teaspoons Cumin
1 teaspoon Mediterranean Oregano
5 cups chicken stock
2 1/2 pounds boneless skinless chicken thighs
1 cup frozen corn, thawed
1 - 29 ounce can hominy (pozole), drained and rinsed
Juice of 1 lime
Optional Toppings: shredded red cabbage, diced avocado, crumbled queso fresco, diced red onion, tortilla chips, and chopped cilantro
1. Using the sauté setting, heat oil in a 6-8 quart pressure cooker. Add the onion and season with salt. Stir often until the onion is translucent, about 5 minutes.
2. Finely chop 2 of the adobo peppers (use more peppers for a spicier stew) and add to the pressure cooker along with 1 teaspoon of the adobo sauce in the can. (remaining peppers and sauce can be refrigerated for 5 days for another use)
3. Stir in the Roasted Garlic, Cumin and Oregano to the pressure cooker. Turn the sauté setting back on and cook until spices are fragrant, about 2 minutes. Pour in the stock and carefully scrape the bottom of the pan with a wooden spoon.
4. Add in the chicken. Close the lid cook on high pressure for 18 minutes.
5. Release the pressure naturally for 5 minutes, then release the remaining pressure manually. (If the value starts to spurt, let the pressure release naturally or an additional 5 minutes)
6. Remove the chicken to a shallow bowl and once cool enough to handle shred using two forks. Add the chicken back to the pressure cooker along with corn, hominy and lime juice. Stir well. Let stew sit for 5-6 minutes allowing the corn and hominy warm through. Serve stew with desired toppings.