This Instant Pot pozole rojo (red posole) is a simple, earthy, rich, and satisfying soup that's easy to make. The recipe uses pork and hominy, along with spices and herbs. Feel free to adjust the ingredients to suit your tastes. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapeños.
Ingredients
- pork shoulder: 2 pound (cut into 1-inch cubes)
- medium onion: 1 piece (diced)
- garlic, pressed: 3 clove
- New Mexico Chili powder: 1 tsp
- garlic salt: 1 tsp
- oregano: 1 tsp (dried)
- black pepper: 1 tsp (freshly ground)
- chipotle Chili powder: 0.5 tsp
- ground cumin: 0.5 tsp
- olive oil: 2 Tbsp
- low-sodium chicken broth: 4 cups
- red enchilada sauce: 1 can (14.5 ounce can)
- green Chilis: 1 can (4 ounce can, diced)
- cilantro: 0.33333 cup (chopped)
- golden hominy: 1 can (15 ounce can, drained)
Metric Conversion
Stages of cooking
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Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
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Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.
