Instant Pot Pozole Recipe

I’m obsessed with this recipe because it’s a delightful fusion of rich flavors and textures that brings a comforting warmth to my soul with every bite. Plus, making it in the Instant Pot means I can whip up an impressive, authentic meal without spending all day in the kitchen—perfect for my busy millennial lifestyle!

I love to make dishes of a comforting nature, and my Instant Pot Pozole is no exception. It’s a robust, flavor-packed soup that contains meltingly tender pork shoulder, a walloping amount of aromatic onion and garlic, and a rich blend of spices (cumin and oregano are the stars of the show).

The texture of the hominy, combined with the blast of flavor from a vibrant array of dried chilies, makes this dish nothing short of intoxicating.

Ingredients

• Pork shoulder: Rich in protein, adds hearty flavor and tenderness.
• Garlic: Enhances savory depth, boasts antioxidant properties.
• Ancho chiles: Mild heat, imparts fruity and smoky notes.
• Guajillo chiles: Offers a tangy, sweet flavor with mild spiciness.
• Hominy: Provides carbohydrates, adds chewy texture.
• Chicken broth: Base liquid, enriches with savory umami.
• Cilantro: Freshness and herbal notes, source of antioxidants.
• Radishes: Crisp texture, adds peppery zing.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 pounds pork shoulder, cut into 1-inch cubes
• 6 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 1 (25-ounce) can hominy, drained and rinsed
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)
• Shredded cabbage (for garnish)
• Sliced radishes (for garnish)
• Diced avocado (optional, for garnish)

Instructions

1. The vegetable oil goes in the bottom of the Instant Pot, and the pot is set to the sauté function. Then the diced onion is added to the pot, and it is stirred frequently until it is mostly cooked and translucent. This takes about 4 minutes. Then the minced garlic is added to the pot and stirred for about 1 minute until it is fragrant.

2. Add the pork shoulder cubes to the pot, season with 1 teaspoon of salt and 1 teaspoon of black pepper, and sear the meat on all sides for about 5 minutes.

3. Add the chicken broth and scrape the bottom of the pot to get any brown bits off and into the broth.

4. Add the ground cumin, the dried oregano, and the last 1 teaspoon of salt to the pot. Stir to combine all ingredients.

5. Put the dried ancho and guajillo chiles in the pot. Ensure they are under the surface of the liquid.

6. Lock the lid on the Instant Pot, making sure the valve is set to sealing. Select the high-pressure cook function, and set the time for 30 minutes.

7. When the countdown timer reaches zero, let the pressure cooker sit undisturbed for 10 minutes. After this natural release time, manually release any remaining pressure.

8. Take the chiles out of the pot and mix them with some of the cooking liquid until smooth. Pour the blended sauce back into the pot and give it a good stir to mix and combine the sauce and the ingredients in the pot.

9. Add the drained and rinsed hominy to the pot. Set the Instant Pot to sauté mode again and simmer for about 10 minutes so that the flavors can meld together.

10. Pozole is best served at a high temperature and can have many optional garnishes. One serving can include: fresh lime, halved; fresh cilantro, chopped; fresh cabbage, shredded; fresh radishes, thinly sliced; fresh avocado, diced.

Equipment Needed

1. Instant Pot or pressure cooker
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or silicone spatula
6. Blender or immersion blender
7. Ladle
8. Small bowl (for garnishes)

FAQ

• Q: Can I use chicken instead of pork?A: Indeed, you can use chicken thighs in a lighter version. However, the cooking time may need to be adjusted slightly to reflect that you’re working with a smaller piece of chicken.
• Q: Can I make this pozole spicy?A: You can increase the heat by adding a couple of chipotle chiles in adobo or more guajillo chiles.
• Q: Is it possible to make pozole without an Instant Pot?A: You can certainly simmer it on the stove or use a slow cooker, but the cooking time will be more extensive.
• Q: Can I use fresh chiles instead of dried?A: Traditional in this dish, dried chiles are used for their concentrated flavor; fresh chiles can be used, too, which will give a different taste.
• Q: How do I store leftovers?A: Keep in an airtight container in the refrigerator for as long as 3 days, or in the freezer for 3 months.
• Q: What can I serve with pozole?A: Warm tortillas, tostadas, or a simple green salad makes a great companion to pozole.
• Q: Can I make this recipe vegetarian?A: Yes, you can swap the pork for more hominy or beans and use vegetable broth instead of chicken broth.

Substitutions and Variations

Canola oil or olive oil can be used in place of vegetable oil.
Pork shoulder can be replaced with chicken thighs or beef chuck.
Vegetable or beef broth can be used instead of chicken broth.
Pasilla chiles or mulato chiles can be substituted for ancho chiles.
New Mexico chiles or dried California chiles can be used as substitutes for guajillo chiles.

Pro Tips

1. Sear the Pork Well For a deeper flavor, make sure to sear the pork cubes on all sides until they are nicely browned. This caramelization process enhances the overall taste of the dish.

2. Toast the Chiles Prior to adding them to the pot, consider lightly toasting the dried ancho and guajillo chiles in a dry skillet over medium heat. This step can bring out additional complexity and depth in the chili flavors.

3. Blend Chiles Thoroughly When blending the rehydrated chiles with the cooking liquid, blend until completely smooth for a velvety texture. Strain the sauce if desired to remove any leftover seeds or skins for an even smoother consistency.

4. Adjust Seasonings Taste the pozole after adding the blended chiles and hominy, and adjust the seasonings as needed. You may want a bit more salt or pepper, depending on your taste preference.

5. Prepare Garnishes in Advance Arrange your garnishes ahead of time, such as chopping cilantro, slicing radishes, and shredding cabbage, so that they are ready to serve as soon as the pozole is done. This ensures everything is fresh and allows for a colorful and flavorful presentation.