Instant Pot Pozole
This Instant Pot Pozole recipe is so user friendly, you'll have this delicious, flavorful Mexican staple ready in one hour.
- Prep time
- 25 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups water
- 5 guajillo chiles, (rinsed and seeds removed)
- 3 ancho chiles, (rinsed and seeds removed)
- 2 árbol chiles, (rinsed (seeds removed if you want a mild spice level))
- 1 ½ teaspoon kosher salt
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 cloves garlic
- 8 grams Mexican chocolate ((about ⅛ disc))
- 2 ½ pounds pork shoulder, (cut into large 4-inch chunks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons oil
- 4 cups broth ((chicken, vegetable, or beef))
- 3 (15-oz) cans white hominy, (drained and rinsed (about 4 cups))
- 1 tablespoon dried oregano ((Mexican oregano preferred))
- thinly shredded cabbage, diced white onions, lime wedges, dried Mexican oregano, cilantro, thinly sliced radishes, avocado
Instructions
- 1
Prepare the chile sauce: In a small pot over high heat, bring the water to a boil. Remove it from the heat and add in the dried chiles. Cover and let the chiles soak for 10 minutes.
- 2
Carefully transfer the softened chiles and the hot water into a large blender. Add the salt, chili powder, ground cumin, garlic, and Mexican chocolate. Blend for 2-3 minutes until completely smooth. Set aside.
- 3
Prepare the pozole: Season all sides of the meat with the salt and black pepper.
- 4
Press the saute button on the Instant Pot. When hot, add 1 tablespoon of oil and 3 or 4 pieces of meat. Brown the meat on all sides, flipping every 60 seconds. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.
- 5
Transfer all the meat back into the Instant Pot and turn it off. Pour in the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits. Stir in the broth, hominy, and dried oregano and combine.
- 6
Close the lid of the Instant Pot and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, then adjust the +/- buttons until the time reads 45 minutes.
- 7
When finished cooking, carefully move the valve to the venting position and release the pressure. Remove the lid.
- 8
Shred the pork with a fork or spatula (it should fall apart very easily). Taste and season with more salt, if necessary.
- 9
Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, and dried Mexican oregano.