Instant Pot Pozole (Blanco)
User Reviews
5
Instant Pot Pozole (Blanco)
Description
Instant Pot Pozole Blanco combines a smoked ham hock, aromatics like onion and garlic, and dried Mexican herbs including oregano, cumin, and thyme, all cooked under pressure for a quick yet thorough flavor extraction. The ham hock becomes tender enough to shred, enriching the broth throughout the cooking process.
The hominy is added after pressure cooking and sautéed briefly to help reduce the liquid and integrate the flavors. The broth’s seasoning is fine-tuned at the end, with salt adjusted based on the saltiness of the broth or stock and smoked ham hock used.
This pozole is typically served garnished with shredded cabbage, radishes, and lime wedges, offering contrasting fresh and crunchy elements to the hearty soup. It is a dish that balances soft textures from the hominy and meat with aromatic herbs providing warmth and depth.
Natural pressure release is recommended to retain moisture and texture in the meat, and salt addition at the end prevents over-salting given variable broth sodium levels. Using broth instead of water enhances the overall flavor.
Ingredients
- 1 ham hock around 2 - 2 ½ pounds, smoked
- 1 quart cooking stock 4 cups, or broth
- 2 tablespoons olive oil or bacon grease
- 1 large yellow onion
- 1 head garlic or 8-10 garlic cloves
- 1 ounce can hominy (don’t drain)
- 1 teaspoon Mexican oregano
- ½ teaspoon thyme
- 1 teaspoon cumin
- salt I recommend adding 1 ½ teaspoons at the very end if using water, to taste
Instructions
- Roughly chop the onion and peel the garlic. Add onion and garlic to a food processor and Pulse a few times, until the onion and garlic are finely minced.
- Add olive oil or bacon grease and the chopped onion and garlic to the Instant Pot. Saute onion and garlic for 7 minutes by setting the Instant Pot to Saute (normal).
- Add ham hock and water (or stock/broth), along with the Mexican oregano, cumin, and thyme. Pressure cook for 20 minutes at High Pressure (normal).
- If possible, let natural release, which will take 15-20 minutes; otherwise, it’s okay to do a manual release shortly after cooking has finished.
- Remove ham hock. Add hominy and liquid and Saute for 7 minutes; this will help the soup reduce. Stir occasionally.
- Shred ham hock while hominy cooks and immediately add it back into the pozole.
- Taste as it cooks and adjust with additional seasonings if desired.
- Serve with shredded cabbage, sliced radishes, lime wedges, etc.
Notes
- Add salt only at the end to avoid over-seasoning based on your choice of stock and smoked ham.
- Use natural pressure release when possible to preserve meat texture and juices.
- Serve with fresh vegetables like cabbage and radishes and lime wedges to add brightness and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 61mg | 3% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
