Instructions

• Toast the guajillo and ancho chiles in a dry skillet until you can smell that smoky aroma. It doesn’t take long, just a couple minutes, but watch ‘em so they don’t burn.
• Soak the toasted chiles in hot water for about 15 minutes. This softens ‘em so you can blend them smooth.
• Blend the soaked chiles with garlic and some of the soaking water until it’s nice and smooth, kinda like a thick sauce.
• Heat your vegetable oil in the pressure cooker pot over medium heat. Toss in the chopped onion and cook till translucent, just a few minutes.
• Add the diced chicken breasts and brown ‘em on all sides. This seals in flavor before pressure cooking.
• Pour in the chile sauce and stir it around for 5 minutes, letting it get cozy with the chicken. Then add chicken broth, hominy, and cubed butternut squash. Sprinkle in cumin, oregano, salt, and pepper.
• Lock the lid on your pressure cooker and bring it up to pressure. Then cook for about 10 minutes, and do a natural release for 10 more. After that, give it a quick release if any pressure remains.
• Check if chicken’s cooked through and squash is tender. Adjust seasoning as you like.
• Serve hot with fresh cilantro and lime wedges.