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A square white bowl filled with Instant Pot pork pozole, garnished with radish, shredded cheese, lime, and cilantro, with a spoon resting in it.
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5 / 4 votes

Instant Pot Pork Pozole

Deeply-flavored Instant Pot pork pozole is a thick soup, made with puffy hominy, lots of chiles, and tender pork. A comfort food that's also an everyday staple, your pressure cooker makes it possible to have pork pozole on the table in 2 hours.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Mains
Cuisine: Tex Mex
Servings: 10 servings
Calories: 455

Equipment

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large Spanish or yellow onion (10 oz | 283 g), diced
  • 1 poblano chile pepper (3 1/2 oz | 100 g), seeded and diced
  • 4 jalapeno chile peppers, 2 seeded and diced and 2 roughly chopped with seeds and ribs intact, plus more for garnish (optional)
  • 3 cloves garlic, minced or pressed
  • 4 cups store-bought or homemade low-sodium beef broth
  • 1 teaspoon liquid smoke, optional
  • 5 (15.5-ounce) cans white hominy, rinsed and drained
  • 2 tablespoons dried oregano
  • 1 1/2 tablespoons chili powder, optional
  • 4 teaspoons seasoned salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 3 pounds boneless country-style ribs or boneless pork shoulder, cut into large chunks
  • 2 bay leaves
  • 4 ounces dried ancho or guajillo chiles, about 10 chiles, kept whole with stems and seeds removed
  • 4 cloves roasted garlic, or additional raw garlic
  • 1 teaspoon kosher salt
  • 2 (7-ounce) cans diced green chiles, with their juices

Optional Toppings

  • Chopped fresh cilantro
  • Sliced radish
  • Lime wedges
  • Shredded green cabbage
  • Sliced jalapeños
US - Metric

Instructions

  • Add the oil to the insert of an Instant Pot or pressure cooker, and use the sauté function (on high, if available) to heat, about 3 minutes. Stir in the onion, poblano, and the 2 diced jalapeños, if using, and sauté until slightly softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  • Stir in the broth, liquid smoke, if using, white hominy, oregano, chili powder, if using, seasoned salt, cumin, garlic powder, black pepper, and cayenne, if using. Stir well.
  • Add the pork, bay leaves, and ancho chiles but do not stir. Just make sure the chiles are smoothed out with a mixing spoon on top of everything in the pot.
  • Secure the lid, move the valve to the sealing position, and cook on high pressure for 35 minutes. When done, allow a 15-minute natural release followed by a quick release (the pin may have dropped on its own at this point).
  • Remove and reserve the ancho chiles, discard the bay leaves, and skim off any foam from the surface of the stew, if necessary.
  • Transfer 2 cups of the broth from the pot to a blender or food processer and add the reserved ancho chiles, the 2 roughly chopped jalapeños, if using, roasted garlic, and kosher salt. Blend until puréed, 1 to 2 minutes.
  • Place a fine-mesh strainer over the Instant Pot and pour in the pureed chile mixture. With a wooden spoon or spatula, firmly press the puree into the strainer, scraping it around so all the drippings drip into the pot. Do this for a good 1 to 2 minutes (really press all that puree through the strainer!) and then discard whatever was caught in the strainer.
  • Add the diced green chiles, give everything a good stir, and let rest for 10 minutes.
  • Ladle into bowls and let everyone choose their favorite toppings.

Notes

Can I make this posole with chicken?

Yes, you can! Substitute 3 pounds (1.36 kg) boneless, skinless thighs or breasts for the pork and follow the directions. The cook time is the same.

Nutrition

Serving: 1portion | Calories: 455kcal | Carbohydrates: 47g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 2299mg | Fiber: 11g | Sugar: 11g