Cook's Note: If you want a depth of flavors, replace the lime juice with 1 lime that you have left to age or dry to a "black lime," or hard dried lime. Cut in half and cook the entire lime in the broth.

For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.

Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.

Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!

For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.

Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.