0 from 36 votes
Instant Pot Pozole
This Instant Pot Pozole recipe is so user friendly, you'll have this delicious, flavorful Mexican staple ready in one hour.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 140 kcal
Course:
Soup
Cuisine:
Mexican
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
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.
Cup of Yum
Nutrition Information
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
% 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.