Instant Pot Pozole Rojo

This instant pot pozole rojo is one of those recipes that tastes like it’s been simmering on the stove all day, but it’s ready in about an hour.

Pozole is a traditional Mexican soup made with hominy and meat in a rich, chile-based broth. It’s hearty, warming, and perfect for when you want something comforting.

The dried guajillo and ancho chiles give the broth a deep, smoky flavor that you really can’t get from regular chili powder. It makes a big difference and it’s worth the extra step.

The pork comes out so tender it practically falls apart on its own. You just shred it right in the pot and stir in the hominy.

And the toppings are what really make this dish special. Fresh cabbage, radishes, avocado, cilantro, and a big squeeze of lime bring everything together.

What Makes This Recipe So Good

The Pork Gets Incredibly Tender – 35 minutes of pressure cooking turns tough pork shoulder into fall-apart shreds that melt in your mouth.

That Chile Sauce Is Next Level – Blending real guajillo and ancho chiles creates a deep smoky flavor you will never get from chili powder.

Way Faster Than Traditional Pozole – Classic pozole simmers on the stove for hours but this Instant Pot version gives you the same result in a fraction of the time.

Ingredients

• 2 lb Boneless Pork Shoulder, cut into 2-inch chunks
• 2 (15 oz) cans White Hominy, drained and rinsed
• 4 cups Chicken Broth
• 3 Dried Guajillo Chiles, stemmed and seeded
• 2 Dried Ancho Chiles, stemmed and seeded
• 1 (14.5 oz) can Fire-Roasted Diced Tomatoes
• 1 medium Onion, quartered
• 4 cloves Garlic
• 1 teaspoon Dried Oregano
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

For Toppings

• Shredded Cabbage
• Sliced Radishes
• Diced Avocado
• Fresh Cilantro
• Lime Wedges
• Tortilla Chips

Directions

Step 1

Place the dried guajillo and ancho chiles in a bowl and cover with boiling water. Let them soak for 15 minutes until softened. Drain, reserving 1/2 cup of the soaking liquid.

Step 2

Add the softened chiles, reserved soaking liquid, fire-roasted diced tomatoes, quartered onion, garlic cloves, oregano, and cumin to a blender. Blend until completely smooth.

Step 3

Season the pork shoulder chunks with salt and black pepper. Set the Instant Pot to saute mode, add a drizzle of oil, and sear the pork in batches until browned on all sides, about 3 minutes per batch.

Step 4

Pour in the blended chile sauce and chicken broth. Stir to combine and scrape up any browned bits from the bottom of the pot.

Step 5

Lock the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural pressure release for 15 minutes, then quick release the remaining pressure.

Step 6

Open the lid and use two forks to shred the pork right in the pot. Stir in the drained hominy. Set the pot to saute mode and simmer for 5 minutes to let the hominy warm through and the flavors meld. Taste and adjust salt as needed.

Step 7

Ladle the pozole into deep bowls and serve with shredded cabbage, sliced radishes, diced avocado, fresh cilantro, lime wedges, and tortilla chips.

Pro Tips

Toast the Dried Chiles Before Soaking

Before you pour boiling water over the guajillo and ancho chiles, toss them in a dry skillet over medium heat for about 30-45 seconds per side. You want them to puff up slightly and smell toasty, not burnt.

This extra step makes a big difference in the depth of flavor of your sauce. Untoasted chiles give you a flatter, more one-dimensional taste. Toasted chiles give you that rich, smoky, complex flavor that makes pozole rojo so good.

Just watch them closely because they can go from toasted to burnt in seconds, and burnt chiles will make your whole pot bitter.

Sear the Pork in Small Batches

When you’re browning the pork, don’t dump it all in at once. If you crowd the pot, the meat steams instead of searing, and you won’t get that golden brown crust.

Do it in 2-3 batches with space between each piece. It takes a few extra minutes but the flavor payoff is huge. That brown crust adds a ton of savory depth to the broth.

Make sure you pat the pork dry with paper towels before it goes in. Wet meat won’t brown properly no matter how hot the pot is.

Blend the Sauce Until It’s Really Smooth

When you blend the chiles, tomatoes, onion, and garlic, let the blender run for a solid 60-90 seconds. You want this sauce completely smooth with zero chunks or bits of chile skin floating around.

If your blender struggles, add a splash more of the chile soaking liquid to help it along. A gritty sauce will give your pozole a rough, grainy texture instead of that silky, rich broth you’re going for.

Related Recipes

• Instant Pot Birria Tacos
• Instant Pot Chicken Tortilla Soup
• Instant Pot White Chicken Chili
• Slow Cooker Barbacoa Beef
• Slow Cooker Carnitas

Frequently Asked Questions

Can I use bone-in pork shoulder instead of boneless?

Absolutely, and it will actually give your broth even more flavor. Bone-in pork works great here – just keep the same cook time of 35 minutes on high pressure, and the meat will fall right off the bone when it’s done.

After the pressure release, just pull the bones out before you shred the pork. It adds a tiny extra step but the richer flavor is worth it.