Pozole
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
instant pot, instant pot recipes, instant pot pozole recipe
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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.
instant pot, instant pot recipes, instant pot pozole recipe
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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
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
instant pot, instant pot recipes, instant pot pozole recipe
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Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. 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

1 reply
  1. ROSE VICENTE
    ROSE VICENTE says:

    Bet you could also make this with chicken in place of pork? Has anyone tried that. I imagine either way would be very good but slightly different in taste.

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