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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 Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings: 10 servings
Calories: 455 kcal
Course: Main Course
Cuisine: Tex-Mex

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 Jalapenos

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Remove and reserve the ancho chiles, discard the bay leaves, and skim off any foam from the surface of the stew, if necessary.
  6. 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.
  7. 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.
  8. Add the diced green chiles, give everything a good stir, and let rest for 10 minutes.
  9. Ladle into bowls and let everyone choose their favorite toppings.

Notes

  • 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 Information

Serving 1portion Calories 455kcal (23%) Carbohydrates 47g (16%) Protein 38g (76%) Fat 13g (20%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 82mg (27%) Sodium 2299mg (96%) Fiber 11g (44%) Sugar 11g (22%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 455

% Daily Value*

Serving 1portion
Calories 455kcal 23%
Carbohydrates 47g 16%
Protein 38g 76%
Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 2299mg 96%
Fiber 11g 44%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.