On Sunday while I was doing other cooking projects, I also put together a green chile pozole with chicken from Serious Eats; no real changes except I charred the vegetables in a hot oven before adding them to the chicken and stock. I also used more poblanos. It probably could have been done in the Instant Pot but didn't seem necessary. This necessitated trips to several stores (for poblano peppers, tomatillos, pumpkin seeds, etc) but I think it was worth it. I had made this a few years ago and Carter didn't care for it, but he ate it uncomplainingly (although no compliments were forthcoming). Served with queso fresco, lime and avocados; Jason made a batch of pita bread. I don't know why I don't cook more Mexican food; probably the aforementioned trips to several stores factor.
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