INSTANT POT POZOLE ROJO
In Mexican pozolerias you're given the choice of 8 to 12 different toppings and every person can customize their bowls. Put out a selection of garnishes and let your guests do the same.
Provided by Food Network Kitchen
Time 3h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use.
- Meanwhile, set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use.
- Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes.
- Blend the chile mixture in a blender until completely smooth. Transfer back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
- Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine.
- Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges.
CHEATER INSTANT POT® POLLO EN MOLE
This chicken mole is my rendition of the Mexican classic, but cooked in an Instant Pot®. I'm not claiming it's authentic, but family raves about it. I use Mexican mole dry seasoning from the Savory Spice® shop. Serve on top of rice or warmed corn tortillas garnished with queso fresco and sliced avocado.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine tomatoes, chicken broth, mole seasoning, water, 2 tablespoons grapeseed oil, ancho chile powder, chipotle chile powder, salt, and pepper in a blender; blend until smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to get hot and add remaining 1 tablespoon grapeseed oil. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Add chicken and pour sauce on top.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Mexican chocolate and stir to combine.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 20.9 g, Cholesterol 64.8 mg, Fat 24.3 g, Fiber 4.4 g, Protein 26.9 g, SaturatedFat 1.9 g, Sodium 781.5 mg, Sugar 5 g
POLLO EN MOLE (CHICKEN IN MOLE SAUCE)
A chicken dish from the Yucatan Peninsula of Mexico. I found it on a website stating that it came from a family in Cancun.
Provided by coconutcream
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and cut into large chunks.
- Place in a pot with enough water to cover the chicken and bring to a boil.
- Reduce heat and simmer on medium for about 15 minutes.
- Remove all of the broth and add back 1 cup of that broth to the pot.
- Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
- Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
- Serve with warm tortillas.
POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE
Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.
Provided by Molly53
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a shallow layer of oil in a very large skillet, or use two skillets.
- Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
- While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
- When chicken is done, drain broth and reserve.
- Add 1 to 1 1/2 cup of broth to sauce.
- Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
INSTANT CHICKEN MOLE POBLANO
An easy Chicken Mole Poblano recipe.
Categories Chicken Pepper Poultry Rice Stew Quick & Easy Hot Pepper Winter Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
- While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly).
- *Available at mexgrocer.com and some Latino markets.
More about "cheater instant pot pollo en mole food"
EASY CHICKEN MOLE | FAST INSTANT POT SHREDDED CHICKEN MOLE
From wellplated.com
4.8/5 (54)Total Time 50 minsCategory Main CourseCalories 257 per serving
- Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add the onion and sauté until softened, about 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the Instant Pot and scrape the onion and garlic into a blender. Return the insert to the pot and set back to SAUTE. Add a few splashes of water, scrape up any browned bits, and discard them. You want the bottom of the Instant Pot to be fairly clean so that it does not burn. Turn off the Instant Pot.
- To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.
- Lightly coat the Instant Pot with nonstick spray and place the chicken in the Instant Pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately.
- Remove the chicken to a plate. Turn the Instant Pot to SAUTE and bring the sauce to a simmer. Let bubble, stirring occasionally, until the sauce is rich and thick, about 10 minutes. Place a layer of paper towels over the top as the sauce cooks to catch any splatters. While the sauce cooks, shred the chicken with two forks. Return the chicken to the pot and toss with the thickened sauce. Enjoy with any desired toppings over rice, as a filling for tacos or quesadillas, over nachos, or right out of the Instant Pot with a fork.
INSTANT POT CHICKEN MOLE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine MexicanCategory DinnerServings 4Total Time 45 mins
- In a blender, combine ½ cup water, powdered almond butter, raisins, chipotle peppers, cocoa, tomato paste, cumin, cinnamon, salt, garlic, and onion. Blend on high speed until smooth, about 1 minute.
- Coat bottom of a 6-quart or larger Instant Pot with nonstick spray. Add chicken to pot, and top with mole sauce. Drizzle remaining ¼ cup water over sauce. Close pot and seal vent; set to high pressure for 12 minutes. (It may take 10 to 15 minutes for the machine to reach full pressure.)
- When pressure cooker beeps, carefully release pressure manually. Garnish chicken with cilantro, if desired.
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