Instant Pot Pork Pozole Recipe
User Reviews
4.5
81 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
6
-
Calories
232 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Pork Pozole Recipe
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With tomatillos and green chiles, this Instant Pot Pork Pozole recipe is a traditional Mexican stew full of flavor and spices!
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Ingredients
Pork Pozole:
- 1.5 pounds pork shoulder , trimmed and cut into 2-3 inches pieces
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 medium white onion , chopped
- 4 garlic cloves , minced
- 6 tomatillos , husked removed, rinsed and coarsely chopped
- 7 ounce canned chopped green chiles
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon ground coriander
- 1 bay leaf
- 30 ounces can white hominy (about 4 cups) , drained and rinsed
- 4 cups low sodium chicken broth
- 2 tablespoons fresh lime juice
- kosher salt & freshly ground pepper , to taste
Garnish:
- cilantro
- shredded cabbage
- Lime wedges
- radish slices
- avocado
- tortillas
- Jalapeño
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Instructions
- In a large bowl, mix the flour with Kosher salt and ground black pepper. Toss with the pork pieces. Remove the pork and discard the seasoned flour.
- Heat the vegetable oil in an Instant Pot using the saute function.
- Add the floured pork, working in batches to not crowd. Lightly brown on all sides. Remove the cooked pork to a plate and set aside. It does not need to be fully cooked.
- Without cleaning out the pot, add the chopped onion to the pot, cooking for 3-4 minutes, or until it starts to brown and soft. You might need to add another teaspoon of vegetable oil if the pot is dry, it really depends on how fatty the pork was.
- Add the minced garlic, saute for another 2 minutes.
- Stir in the tomatillos, canned green chiles, oregano, cumin, chile powder, coriander, bay leaf, hominy, chicken broth and return the browned pork to the pot.
- Lock the lid and seal the vent. Cook on manual pressure for 30 minutes.
- Use the quick release function. Fish out the bay leaf and pork pieces. Using two forks, shred the pork and return to the soup.
- Skim off any excess oil on the top.
- Stir in the fresh lime juice and correct seasoning for salt and pepper, if needed.
- Serve and garnish with fresh lime wedges, cilantro, radish, avocado, tortillas and jalapeno slices.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
15g
(5%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
46mg
(15%)
Sodium
495mg
(21%)
Potassium
536mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
158IU
(3%)
Vitamin C
8mg
(9%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 46mg | 15% |
| Sodium | 495mg | 21% |
| Potassium | 536mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
81 reviews
Excellent
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