Instant Pot Pozole Recipe
User Reviews
4.7
Instant Pot Pozole Recipe
Description
The Instant Pot Pozole recipe features boneless pork shoulder seasoned and browned before pressure cooking with sautéed onion, garlic, and chili powder in a broth and water base. Cooking under high pressure tenderizes the pork in about 45 minutes. After releasing pressure, the meat is shredded and combined with hominy, then heated through. This method shortens traditional Pozole cooking time while maintaining concentrated flavors.
The stew has a savory, mildly spiced flavor from chili powder and aromatics, balanced by the hearty pork and tender hominy kernels. The texture features soft, juicy pork pieces alongside hominy’s chewy bite. Garnishing with avocado, lime, and cilantro brightens the dish and adds freshness.
Serve this pozole as a substantial main dish, suitable for gatherings or meals needing a comforting stew. It pairs well with warm tortillas or crusty bread. The recipe makes about 8 half-cup servings, adequate for several people.
Because the recipe uses canned hominy, rinsing it helps reduce excess salt. Skimming excess fat after cooking creates a cleaner broth. The pork should be cut into even pieces for uniform cooking and shredding.
Ingredients
- 1 1/4 pounds pork shoulder trimmed of fat and cut into 4-inch pieces, boneless
- kosher salt fresh cracked
- black pepper fresh cracked
- 1 tbsp olive oil (divided)
- 1 white onion chopped, medium
- 4 garlic minced, cloves
- 2 tablespoons chili powder
- 4 cups chicken broth low sodium
- 2 cups water
- 2 hominy 15 oz canned, drained and rinsed
- 4 oz avocado for serving, diced avocado, lime wedges
- 4 oz lime for serving, diced avocado, lime wedges
- cilantro for garnish
Instructions
- Season the pork with salt.
- Press saute and heat half of the oil.
- Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
- Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
- Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
- Return pork to the pressure cooker. Secure lid.
- Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
- Remove from heat, vent pressure, then remove lid.
- Skim fat if any.
- Using two forks, shred pork; then stir in hominy and heat through.
- Serve with avocado and lime and garnish with cilantro.
Notes
- This recipe yields approximately 8 half-cup servings of pozole.
- Trim excess pork fat before cooking for a cleaner stew.
- Rinse canned hominy to reduce saltiness before adding to the pot.
- Skim any floating fat after pressure cooking for a lighter broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 882mg | 37% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
