Name: Instant Pot Red Pozole
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 3 pounds boneless pork shoulder, cut into 1-inch cubes; 1 ½ teaspoons fine sea salt; 1 teaspoon vegetable oil; 1 large onion, diced; ½ teaspoon fine sea salt; 4 cloves garlic, minced; 1 chipotle en adobo, minced, with adobo sauce; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano (preferably Mexican oregano); 2 (15-ounce) cans hominy, drained and rinsed; 14-ounce can fire-roasted diced tomatoes; 4 cups chicken broth (preferably homemade chicken broth) or water; 1 teaspoon fine sea salt (if using homemade broth or water); Juice of 1 lime; 1 tablespoon brown sugar; Shredded cabbage; Diced Avocado; Sliced jalapeno; Diced onion; Minced green onion; Mexican Hot Sauce

Description

Instant Pot Red Pozole Recipe. A hearty Mexican stew of hominy, pork, and chiles. It is ready in a little over an hour, thanks to canned hominy and pressure cooking.

Ingredients

Scale

3 pounds boneless pork shoulder, cut into 1-inch cubes
1 ½ teaspoons fine sea salt
1 teaspoon vegetable oil
1 large onion, diced
½ teaspoon fine sea salt
4 cloves garlic, minced
1 chipotle en adobo, minced, with adobo sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano (preferably Mexican oregano)
2 (15-ounce) cans hominy, drained and rinsed
14-ounce can fire-roasted diced tomatoes
4 cups chicken broth (preferably homemade chicken broth) or water
1 teaspoon fine sea salt (if using homemade broth or water)
Juice of 1 lime
1 tablespoon brown sugar

Optional Accompaniments

Shredded cabbage
Diced Avocado
Sliced jalapeno
Diced onion
Minced green onion
Mexican Hot Sauce

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Instructions

Brown the pork (in 2 batches): Sprinkle the pork evenly with 1 ½ teaspoons of fine sea salt. Heat the vegetable oil in an Instant Pot set to Sauté mode - High (or medium-high heat in a stovetop pressure cooker) until the oil is shimmering. Brown the pork in two batches (depending on the size of your pressure cooker - don't crowd the pan for good browning). Brown each batch until browned on the bottom, about 5 minutes. Remove the batches of browned pork to a bowl, leaving as much fat behind as possible.
Sauté the aromatics and toast the spices: Add the onions to the pressure cooker pot and sprinkle with ½ teaspoon of fine sea salt. Sauté the onions until softened, about 5 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Stir in the garlic cloves, chipotle en adobo, chili powder, cumin, and oregano. Toast the spices until the garlic is fragrant, about one minute.
Pressure Cook the Pozole for 20 Minutes With a Natural Pressure Release: Put the pork (and any juices in the bowl) back into the pressure cooker. Add the hominy and diced tomatoes, and stir in the chicken broth or water (and optional 1 teaspoon of salt if using the homemade broth or water). Scrape the bottom of the pot one more time, to make sure nothing is sticking.. Lock the lid on the pressure cooker. Cook at high pressure for 20 minutes in a stovetop PC, or 24 minutes in an electric PC. (Use Manual, Pressure Cook, or Pressure Cook - custom set to 20 minutes in an Instant Pot). Let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you are in a hurry).
Serve: Unlock the lid, tilting it away from you to avoid the steam. Stir in the lime juice and brown sugar. Serve with the accompaniments for people to add to their bowls of pozole. Enjoy!

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Pressure Cooker
Method: pressure cooker
Cuisine: Mexican

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Nutrition

Serving Size: 2 cups of posole
Calories: 310
Sugar: 4.2 g
Sodium: 866.4 mg
Fat: 8 g
Carbohydrates: 16.2 g
Fiber: 2.8 g
Protein: 42.2 g
Cholesterol: 102 mg