Pozole
By :Sara Quessenberry and Kate Merker
Print Recipe
Photo by: Evi Abeler
Votes: 7
Rating: 3.71
Rate this recipe!
Course Soup
Cuisine Mexican
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Beer, Chicken Broth, Pork
Prep Time 25 minutes
Cook Time 1 hour
Servings
4 servings
Ingredients
  • 1 1/2 pounds pork shoulder boneless, trimmed and cut into 3 inch pieces
  • 1 1/2 teaspoons oregano dried
  • 1 teaspoon salt kosher
  • 1/2 teaspoon black pepper freshly ground
  • 4 cloves garlic smashed
  • 1- 2 jalapeños seeded, if desired, and quartered
  • 1 white onion large, chopped
  • 1 pound tomatillos husks removed and halved
  • 4 cups chicken broth low-sodium
  • 12 ounces pale lager beer 1 bottle (such as Corona)
  • 1 bunch cilantro fresh, divided, including stems
  • 28 ounces hominy 1 can rinsed and drained
  • 1/4 cup lime juice fresh squeezed
  • Sliced radishes for serving
  • Diced avocado for serving
  • Lime wedges for serving
Course Soup
Cuisine Mexican
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 1-2 hours
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Beer, Chicken Broth, Pork
Prep Time 25 minutes
Cook Time 1 hour
Servings
4 servings
Ingredients
  • 1 1/2 pounds pork shoulder boneless, trimmed and cut into 3 inch pieces
  • 1 1/2 teaspoons oregano dried
  • 1 teaspoon salt kosher
  • 1/2 teaspoon black pepper freshly ground
  • 4 cloves garlic smashed
  • 1- 2 jalapeños seeded, if desired, and quartered
  • 1 white onion large, chopped
  • 1 pound tomatillos husks removed and halved
  • 4 cups chicken broth low-sodium
  • 12 ounces pale lager beer 1 bottle (such as Corona)
  • 1 bunch cilantro fresh, divided, including stems
  • 28 ounces hominy 1 can rinsed and drained
  • 1/4 cup lime juice fresh squeezed
  • Sliced radishes for serving
  • Diced avocado for serving
  • Lime wedges for serving
Votes: 7
Rating: 3.71
Rate this recipe!
Instructions
  1. Turn the Instant Pot on to Sauté. Heat the olive oil. Season the pork with the oregano, salt, and pepper, and cook until browned, about 6 minutes. Transfer to a plate.
  2. Add the garlic, jalapeño, and all but 2 tablespoons of the onion, and cook, stirring occasionally, for 3 minutes.
  3. Add the tomatillos, chicken broth, beer, and one-third of the cilantro. Return the pork to the pot, nesting it in the vegetable mixture. Press Cancel.
  4. Lock the lid. Press Manual and cook on high pressure for 45 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Remove and discard the cilantro from the pot, and transfer the pork to a plate. Add all but 1⁄2 cup of the remaining cilantro and, using a handheld immersion blender (or a regular blender), purée the soup.
  6. Using 2 forks, break the pork into smaller pieces. Add the pork and hominy to the pot. Turn the pot on to Sauté and cook until the hominy is tender, about 3 minutes. Stir in the lime juice.
  7. Divide among bowls. Top with radishes, avocado, the reserved onion, and the reserved 1⁄2 cup cilantro (thick stems discarded). Serve with lime wedges for squeezing. Enjoy!
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