Red Posole With Pork
By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider
Posole is not just a soup, it’s an event: a big hearty bowl of goodness, sumptuous and filling, and totally worth the effort of a couple of extra steps. The bones are essential; use bigger ones so they are easier to handle at the end. I like to cook a bone-in pork shoulder for this and use the big blade bone. The pork hock adds subtle smoky notes, while the beef bones or oxtails add to the soup’s complexity. Frying the chile puree improves the flavor of the soup, so don’t skip this step.
Votes: 7
Rating: 5
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Course Main Course
Cuisine Mexican
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Shank Bones, Chile de árbol, Guajillo Chiles, Pork Shoulder
Prep Time 15 minutes
Cook Time 38 minutes
Servings
4-6 serving
Ingredients
  • 1 tsp vegetable oil plus 1 tablespoon
  • 2 guajillo chiles stemmed, seeded, and torn into pieces
  • 2 California or ancho chiles stemmed, seeded, and torn into pieces
  • 1 chile de árbol stemmed and seeded
  • 3/4 cup boiling water
  • 1/2 small white or yellow onion diced
  • 4 large garlic cloves sliced
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 tbsp kosher salt
  • 1/2 tsp black peppercorns
  • 5 1/2 cups beef or chicken broth or water
  • 1 lb meaty pork bones
  • 1 lb beef shank bones or meaty oxtails
  • 1 smoked pork hock (about 12 ounces)
  • 1 1/2 lbs boneless pork shoulder cut into 4 pieces
  • 28 ounces white hominy with liquid 1 can
For serving
  • Finely shredded green cabbage
  • Hot sauce or red pepper flakes
  • Lime wedges
  • Diced white onion
  • chopped fresh cilantro leaves
  • Warmed tortillas
  • Dried Mexican oregano (optional)
  • Sliced radishes (optional)
Course Main Course
Cuisine Mexican
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Shank Bones, Chile de árbol, Guajillo Chiles, Pork Shoulder
Prep Time 15 minutes
Cook Time 38 minutes
Servings
4-6 serving
Ingredients
  • 1 tsp vegetable oil plus 1 tablespoon
  • 2 guajillo chiles stemmed, seeded, and torn into pieces
  • 2 California or ancho chiles stemmed, seeded, and torn into pieces
  • 1 chile de árbol stemmed and seeded
  • 3/4 cup boiling water
  • 1/2 small white or yellow onion diced
  • 4 large garlic cloves sliced
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1 tbsp kosher salt
  • 1/2 tsp black peppercorns
  • 5 1/2 cups beef or chicken broth or water
  • 1 lb meaty pork bones
  • 1 lb beef shank bones or meaty oxtails
  • 1 smoked pork hock (about 12 ounces)
  • 1 1/2 lbs boneless pork shoulder cut into 4 pieces
  • 28 ounces white hominy with liquid 1 can
For serving
  • Finely shredded green cabbage
  • Hot sauce or red pepper flakes
  • Lime wedges
  • Diced white onion
  • chopped fresh cilantro leaves
  • Warmed tortillas
  • Dried Mexican oregano (optional)
  • Sliced radishes (optional)
Votes: 7
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. Press Sauté—normal/medium on the Instant Pot and heat the 1 teaspoon oil. Add the guajillo, California, and árbol chiles and cook, stirring occasionally, for about 3 minutes, until fragrant. Press Cancel.
  2. Transfer the chiles to a blender and pour in the boiling water. Let soak for 10 minutes, until the chiles have softened, then pour off and discard the water.
  3. Add onion, garlic, cumin, oregano, salt, peppercorns, and 1/2 cup of the broth to the blender. Puree until very smooth, scraping down the blender as needed.
  4. Press Sauté—normal/medium on the Instant Pot and heat the remaining 1 tablespoon oil. Add the chile puree and cook, stirring occasionally, for about 5 minutes, until thickened and slightly darkened; be careful not to burn the puree. Press Cancel.
  5. Place the pork and beef bones and the pork hock in the pot. Arrange the pork shoulder pieces evenly on top. Pour the hominy and its liquid over the meat, then pour in the remaining 5 cups broth.
  6. Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 30 minutes.
  7. When the cooking program is complete, perform a quick pressure release by moving the Pressure Release handle to Venting. Press the Keep Warm setting.
  8. Open the pot. Using tongs, transfer the bones and the pork hock to a plate; leave the pork shoulder in the pot. When cool enough to handle, remove any meat from the bones and hock, shredding it into bite-size pieces. Add the meat back to the pot; discard the skin and bones.
  9. Using a spoon, skim off and discard as much fat as possible from the surface of the posole. Using the tongs, transfer the pieces of pork shoulder to a cutting board, chop them into 1-inch pieces, and return to the pot. Taste and adjust the seasoning with salt and pepper if needed. Ladle the posole into warmed bowls and serve right away with the cabbage, hot sauce, lime wedges, onion, cilantro, warmed tortillas, oregano (if using), and radishes (if using) on the side.
Recipe Notes

VARIATION
For Red Posole with Chicken, substitute 1 1/2 pounds boneless, skinless chicken thighs for the pork shoulder and reduce the cooking time to 20 minutes. After the pressure has released, using tongs, transfer the chicken to a cutting board, shred with two forks, and return the shredded chicken to the soup.

Note To make the posole as fat-free as possible, prepare it in advance, transfer to an airtight container, and refrigerate it for up to 2 days. Before reheating, use a spoon to remove the congealed layer of fat from the surface.

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8 replies
  2. sfsynth
    sfsynth says:

    1st time using an instantpot and tried this recipe-38 minutes was spot on!!! I didsubstitute Bueno frozen red chile rather than make my own. Love this recipe!

  4. Ana Margaret Perez
    Ana Margaret Perez says:

    I made this dish except I doubled ingredients for the red chili sauce. I had in the fridge 4 lbs. of previously cooked pork butt so u used that in the recipe and only cooked in instant pot for 23 min with a 15 min natural release followed by quick pressure release. Fabulous and delicious. Could only fry sauce for 1-2 minutes because the splatter of the hot sauce in oil on sauté mode was explosive. Had to turn off cooker and place cotton towel over pot because the sauce was getting all over the counter. I used dried chiles as specified but doubled those ingredients. Amazing dish. Serve with hot tortillas. My family loved this dish. Time consuming, but worth it. It’s not a good idea to cook this on a Monday night. Now I know why thus dish is made on the weekends only!!!

  5. Eli B
    Eli B says:

    This is a beautiful recipe. Definitely use the correct dried chiles and the authentic process of toasting them – I did them whole over a burner – re-hydrating, pureeing, etc. Penzeys.com is a good source for these chile pods.

    The only variations I made were to prep the pork shoulder into 1″ chunks and add one dried chipotle chile for a little smokiness. Ann MP is spot on – sauteing the pureed chiles beyond a couple minutes is risky. Definitely wear an apron and have a lid handy.

    Toppings not only add a visual spark but also more layers of flavor and texture.

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