No Brainer Pork Pozole
By :Bruce Weinstein & Mark Scarbrough
instant pot recipes
It can’t get much easier: canned staples turned into the base for an otherwise fairly traditional pork and hominy stew. The only trick to this recipe is that you must wait patiently for that natural release to work its magic, tenderizing the pork as it sits in the pot. There’s no added salt because canned products, even low- sodium versions, can be quite salty. Pass extra at the table, preferably a coarse, crunchy salt.
instant pot recipes
Votes: 1
Rating: 4
Rate this recipe!
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Cuisine Mexican
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Keyword pozole recipe
Cook Time 30 minutes
Passive Time 40 minutes
Servings
4-6 servings
Ingredients
  • 1 1/2 pounds boneless pork shoulder cut into 2-inch pieces, any chunks of fat removed
  • 1 can (29-ounces) hominy drained and rinsed (3 1/2 cups)
  • 1 1/2 cups chicken broth
  • 1 medium yellow or white onion chopped (1 cup)
  • 1 can (10-ounce) hot or mild diced tomatoes and green chiles such as Rotel (1 1/4 cups)
  • 1 can (4 1/2-ounce)hot or mild diced green chiles 1/2 cup
  • 2 tbsp pure chile powder preferably pure ancho chile powder
  • 3 medium garlic cloves minced (1 tablespoon)
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup loosely packed stemmed, fresh cilantro leaves, finely chopped
Cuisine Mexican
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Cooking Technique Pressure Cook
Keyword pozole recipe
Cook Time 30 minutes
Passive Time 40 minutes
Servings
4-6 servings
Ingredients
  • 1 1/2 pounds boneless pork shoulder cut into 2-inch pieces, any chunks of fat removed
  • 1 can (29-ounces) hominy drained and rinsed (3 1/2 cups)
  • 1 1/2 cups chicken broth
  • 1 medium yellow or white onion chopped (1 cup)
  • 1 can (10-ounce) hot or mild diced tomatoes and green chiles such as Rotel (1 1/4 cups)
  • 1 can (4 1/2-ounce)hot or mild diced green chiles 1/2 cup
  • 2 tbsp pure chile powder preferably pure ancho chile powder
  • 3 medium garlic cloves minced (1 tablespoon)
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup loosely packed stemmed, fresh cilantro leaves, finely chopped
instant pot recipes
Votes: 1
Rating: 4
Rate this recipe!
Print Recipe
Instructions
  1. Stir the pork, hominy, broth, onion, canned tomatoes and chiles, the canned green chiles, chile powder, garlic, cumin, and oregano in the insert set in a 5-, 6-, or 8-quart Instant Pot until well combined. Lock the lid onto the cooker.
  2. MAX Model: Set to Pressure Cook on MAX pressure for 25 Minutes.

    Pressure Cooking with other models: Set to Pressure Cook/Manual on High Pressure for 30 Minutes.

    Slow-cook Function: Set to Slow Cook on High for 3 hours.
  3. When the pot has finished cooking under pressure, turn it off and let the pressure return to normal naturally, about 40 minutes. Whichever cooking method you’ve used, unlatch the lid and open the cooker. Stir in the cilantro. Set the lid askew over the pot and set it aside for 5 minutes to blend the flavors. Stir again and serve warm.
Recipe Notes

Other Pots
• For a 3-quart Instant Pot, you must
halve all of the ingredient amounts.
• For a 10-quart Instant Pot, you must double all of the ingredient amounts.

Beyond
• The best condiments for this posole are peeled, pitted, and chopped avocado; thinly sliced radishes; and/or fresh lime wedges for squeezing over the servings.

1 reply
  1. Metricwarrior
    Metricwarrior says:

    It reminded me of beef stew. I’ll make it again & I’ll add some potatoes next time.

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