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If you’re not familiar with Pozole, it’s a Mexican stew with a chile based broth and hominy. Traditional Pozole is usually made with shredded pork in a red chile sauce, and pozole verde typically includes shredded chicken (although others types of shredded meat would taste great!).
Traditional Mexican pozole has a fair amount of carbs since it uses hominy as one of the main ingredients. I paired this recipe with a Dry Farm Wines light, Austrian red. Be sure to check out my review of Dry Farm Wines. Their wine is all tested to be under one gram of sugar in the entire bottle and won’t kick you out of ketosis!
Instant Pot Pozole: Add chicken, broth, onion, garlic, bay leaf, salt to the instant pot and pressure cook for 10 minutes (or 15 minutes for frozen thighs). Meanwhile, prepare the green chile sauce according to instructions.