Peel off the husks from the tomatillos and rinse them thoroughly with warm water until the surface of the fruit is no longer sticky.
Place the peeled and rinsed tomatillos, serrano peppers, onion, garlic, cumin, Mexican oregano, and cilantro in a blender and puree until smooth.
Place the tomatillo puree, broth, shredded chicken, and hominy in an Instant Pot. Cover and cook on manual (HIGH) pressure for 5 minutes. Turn the valve to release the pressure, remove the lid, and season to taste with salt and pepper.
Serve pozole with fresh limes, shredded iceberg lettuce, sliced radishes, sliced avocado, and either tostadas or tortilla chips, if desired.
To make the pozole in a slow cooker place the tomatillo puree, shredded rotisserie chicken, Pacific Chicken Broth, and rinsed hominy in a slow cooker, cover, and cook on HIGH for 1 to 2 hours, or until the hominy is tender.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.