Ground guajillo chile powder found in Mexican markets is quite different from regular chili powder. This spicy chicken soup recipe is made simple with the pressure cooking power of your Instant Pot.
How to Make It
Combine first 8 ingredients (through bay leaf) in a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page 4). Remove chicken from broth mixture; cool slightly. Remove chicken from bones; cut chicken into bite-sized pieces. Discard bones.
Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard.
Ladle stew into 8 bowls; top each serving evenly with pumpkin-seed kernels, cilantro, radishes, scallions, and queso fresco cheese.