Name: Pozole
Prep time: 30 min
Cook time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 1/2 lbs boneless pork shoulder (cut into 2 inch pieces); 1 tsp salt (divided); 1 tsp ground black pepper (divided); 2 tbsp vegetable oil; 2 medium yellow onions (peeled and chopped); 2 medium poblano peppers (seeded and diced); 1 chipotle pepper in adobo (minced); 1 cinnamon stick; 4 garlic cloves (peeled and minced); 1 tbsp smoked paprika; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground coriander; 1 can lager-style beer (12 ounces); 4 cups chicken broth; 2 cans hominy (drained and rinsed, 15 ounces); 1 tbsp lime juice; 1/2 cup chopped cilantro

Pozole

By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

This Mexican pork stew is a celebratory dish, often served for special occasions and holidays. It contains hominy, which is dried field corn soaked in an alkali solution. After soaking, the corn is washed. It is then used for making masa, or used as is in soups and stews. Most markets sell canned hominy in the bean section or with the canned vegetables.

Course

Main Course

Cuisine

Mexican, Modern

Difficulty

Medium

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Broth, Hominy, Onion, Poblano Peppers, Pork Shoulder

Keyword

instant pot pozole, instant pot recipe, instant pot recipes, instant pot stew recipe, pressure cooker recipes, stew recipe

Prep Time

30 minutes

Cook Time

35 minutes

Servings

6 servings

Ingredients

2 1/2 lbs boneless pork shoulder cut into 2 inch pieces
1 tsp salt divided
1 tsp ground black pepper divided
2 tbsp vegetable oil
2 medium yellow onions peeled and chopped
2 medium poblano peppers seeded and diced
1 chipotle pepper in adobo minced
1 cinnamon stick
4 garlic cloves peeled and minced
1 tbsp smoked paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander
1 can lager-style beer 12 ounces
4 cups chicken broth
2 cans hominy drained and rinsed, 15 ounces
1 tbsp lime juice
1/2 cup chopped cilantro

Course

Main Course

Cuisine

Mexican, Modern

Difficulty

Medium

Browse Category

Soups, Stews & Broths

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Chicken Broth, Hominy, Onion, Poblano Peppers, Pork Shoulder

Keyword

instant pot pozole, instant pot recipe, instant pot recipes, instant pot stew recipe, pressure cooker recipes, stew recipe

Prep Time

30 minutes

Cook Time

35 minutes

Servings

6 servings

Ingredients

2 1/2 lbs boneless pork shoulder cut into 2 inch pieces
1 tsp salt divided
1 tsp ground black pepper divided
2 tbsp vegetable oil
2 medium yellow onions peeled and chopped
2 medium poblano peppers seeded and diced
1 chipotle pepper in adobo minced
1 cinnamon stick
4 garlic cloves peeled and minced
1 tbsp smoked paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander
1 can lager-style beer 12 ounces
4 cups chicken broth
2 cans hominy drained and rinsed, 15 ounces
1 tbsp lime juice
1/2 cup chopped cilantro

Instructions

Season pork pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the Sauté button on the Instant Pot® and heat oil. Add half the pork to pot in an even layer, making sure there is space between pieces to prevent steam from forming. Brown 3 minutes on each side. Remove from pot and reserve on a plate. Repeat with remaining pork.
Add onions and poblano peppers to pot and cook until vegetables are just tender, about 5 minutes. Add chipotle pepper, cinnamon, garlic, paprika, chili powder, cumin, oregano, and coriander. Cook until spices and garlic are fragrant, about 1 minute. Return pork to pot and turn to coat with spices. Stir in beer and broth and press the Cancel button.
Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 35 minutes. Once cooking is complete allow pressure to release naturally, about 20 minutes. Press the Cancel button, open lid, and stir well. If you prefer a thicker stew, press the Sauté button and let stew reduce to desired thickness. Season with remaining salt and pepper, then stir in hominy, lime juice, and cilantro. Serve hot.

Recipe Notes

PER SERVING
CALORIES: 407
FAT: 13g
PROTEIN: 43g
SODIUM: 1,016mgFIBER: 6g
CARBOHYDRATES: 24g
SUGAR: 4g

*Manual and Pressure Cook buttons are interchangeable

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I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it’s never been faster or easier to cook up a delicious batch of soup. This cookbook makes using your Instant Pot more appetizing and satisfying than ever!

This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week.

Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.