Instant Pot Pork Pozole Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
232 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Pork Pozole Recipe
Description
The Instant Pot Pork Pozole Recipe combines pork shoulder pieces with tomatillos, canned green chiles, white hominy, and a fragrant mixture of cumin, oregano, chili powder, and coriander. The pork is lightly floured and browned in the pot to build depth of flavor before adding aromatics like onion and garlic. The stew is pressure cooked for 30 minutes in chicken broth, tenderizing the pork and melding flavors. Once cooked, the bay leaf is removed for a smooth finish.
This pozole presents a savory and slightly tangy flavor from the tomatillos and lime juice, balanced with mild heat from the green chiles and spices. The hominy provides a distinctive chewy texture that complements the tender pork. It is traditionally enjoyed with fresh garnishes such as cilantro, shredded cabbage, radish slices, avocado, and jalapeño slices, served alongside warm tortillas for making tacos or dipping.
While the pressure cooker speeds up the cooking process, the recipe’s layers of flavors remain well-developed. Utilizing canned hominy and green chiles streamlines preparation without sacrificing authenticity. Fresh lime juice added at the end brightens the stew’s flavors. This recipe creates a satisfying meal that can be enjoyed as a main course for lunch or dinner and can accommodate various toppings based on personal preference.
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 black pepper ground
- 2 tablespoons vegetable oil
- 1 white onion chopped, medium
- 4 garlic minced, cloves
- 6 tomatillos , husked removed, rinsed and coarsely chopped
- 7 ounce green chiles canned chopped
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1 bay leaf
- 30 ounces white hominy drained and rinsed, canned; about 4 cups
- 4 cups chicken broth low sodium
- 2 tablespoons lime juice fresh
- kosher salt to taste, freshly ground pepper
- black pepper to taste, freshly ground pepper
Garnish:
- cilantro
- cabbage shredded
- lime wedges
- radish slices
- avocado
- tortillas
- jalapeño
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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