Instant Pot Pozole
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4.8
36 reviews
Excellent
Instant Pot Pozole
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This Instant Pot Pozole recipe is so user friendly, you'll have this delicious, flavorful Mexican staple ready in one hour.
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Ingredients
For the chile sauce
- 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)
For the pozole
- 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)
Suggested toppings
- thinly shredded cabbage, diced white onions, lime wedges, dried Mexican oregano, cilantro, thinly sliced radishes, avocado
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Instructions
- 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.
- 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.
- Prepare the pozole: Season all sides of the meat with the salt and black pepper.
- 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.
- 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.
- 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.
- When finished cooking, carefully move the valve to the venting position and release the pressure. Remove the lid.
- Shred the pork with a fork or spatula (it should fall apart very easily). Taste and season with more salt, if necessary.
- Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, and dried Mexican oregano.
Nutrition Information
Show Details
Serving
1serving
Calories
140kcal
(7%)
Carbohydrates
3g
(1%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
46mg
(15%)
Sodium
1491mg
(62%)
Potassium
278mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
556IU
(11%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 140kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 1491mg | 62% |
| Potassium | 278mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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